Juicy peaches and sweet blueberries bake down into the most delicious, jammy filling, while the golden oat topping gets perfectly crisp and crumbly. It’s the kind of dessert that feels a little fancy—but is secretly so easy to throw together.

This recipe is gluten free, dairy free, and naturally sweetened, making it a great option for sharing with just about everyone.

Easy, Fruity, Healthy… all in a dessert!

• Made with simple, wholesome ingredients
• Naturally sweetened with maple syrup and coconut sugar
• Perfect balance of juicy fruit + crispy topping
• Gluten-free and dairy-free
• Comes together in about 10 minutes of prep

This is one of those recipes that works just as well for a casual family dessert as it does for serving guests. Add a scoop of vanilla ice cream on top, and it’s next-level delicious.

Ingredients You’ll Need

For the Fruit Filling

• 2.5 cups frozen peaches
• 1.5 cups frozen blueberries
• 1.5 tablespoons tapioca starch (or arrowroot starch)
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract

For the Crisp Topping

• 2/3 cup gluten free whole oats
• 2/3 cup almond flour
• 1/3 cup coconut sugar
• 1/2 cup melted coconut oil
• 2 teaspoons cinnamon
• 1/4 teaspoon salt

Let’s Make This Crisp Together…

Step 1: Prep the Oven and Pan
Preheat your oven to 350°F. Spray a 9 inch round (or 8×8 inch square)glass baking dish with nonstick cooking spray.

Step 2: Make the Fruit Filling
In a medium bowl, combine peaches, blueberries, maple syrup, vanilla extract, and tapioca starch. Mix until evenly coated and pour into the baking dish.

Step 3: Make the Crisp Topping
In that same mixing bowl, combine the oats, almond flour, coconut sugar, cinnamon, and salt. Mix to combine, then add the coconut oil and stir everything together, until the mixture is completely coated with the coconut oil.

Step 4: Assemble and Bake
Pour the crisp topping over the fruit mixture, spreading it out into an even layer. Bake the crisp on the middle rack of the oven for 35 minutes, and then move it to the top rack for the last 15 minutes of cook time. This will help the top crisp up and become golden brown.

After cooking, let the crisp cool for about 5 minutes before cutting into it. Serve with vanilla ice cream!

Tips for the Best Fruit Crisp

• If the topping browns too quickly, loosely cover with foil toward the end
• I like to use frozen fruit for this one because it is always going to be perfectly ripe, but if you use fresh fruit, make sure the peaches are ripe and sweet
• No need to thaw the fruit—just toss them in frozen
• Let the crisp cool for 10–15 minutes before serving so the filling can set and thicken up

Serving Ideas

This gluten free peach blueberry crisp is delicious on its own, but here are a few ways to take it up a notch:

• Serve warm with a scoop of vanilla ice cream
• Add a dollop of whipped coconut cream
• Drizzle with a little extra maple syrup for extra sweetness

Storage and Reheating

• Fridge: Store leftovers covered in the refrigerator for up to 4 days
• Reheat: Warm in the oven at 300°F or microwave for 30-45 seconds for individual portions
• Freezer: You can freeze it, but the topping is best fresh for that crispy texture

Looking for more summer dessert recipes?

• Chocolate Chunk Raspberry Almond Muffins
• Blueberry Pie Bars (vegan & gf!)
• No Bake Mini Berry Pies
• No Bake Raspberry Tart with Coconut Cream
• Blueberry Donuts with Sweet Lemon Glaze

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(Gluten-Free) Blueberry Peach Crisp

If you’re looking for the perfect cozy dessert that feels like summer in a dish, this (Gluten-Free) Blueberry Peach Crisp is it! It’s simple, wholesome, and made with real ingredients you probably already have in your kitchen.

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Servings 6

Ingredients

• 2.5 cups frozen peaches
• 1.5 cups frozen blueberries
• 1.5 tbsp tapioca starch (or arrowroot starch)
• 2 tbsp maple syrup
• 1 tsp vanilla extract

Crisp Topping

• 2/3 cup whole GF oats
• 2/3 cup almond flour
• 1/3 cup coconut sugar
• 2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup melted coconut oil

Instructions

• Preheat oven to 350 degrees. Spray a 9 inch round (or 8×8 inch square)glass baking dish with nonstick cooking spray.
• In a medium bowl, combine peaches, blueberries, maple syrup, vanilla extract, and tapioca starch. Mix until evenly coated and pour into the baking dish.
• In that same mixing bowl, combine the oats, almond flour, coconut sugar, cinnamon, and salt. Mix to combine, then add the coconut oil and stir everything together, until the mixture is completely coated with the coconut oil.
• Pour the crisp topping over the fruit mixture, spreading it out into an even layer. Bake the crisp on the middle rack of the oven for 35 minutes, and then move it to the top rack for the last 15 minutes of cook time. This will help the top crisp up and become golden brown.
• After cooking, let the crisp cool for about 5 minutes before cutting into it. Serve with vanilla ice cream!

The post (Gluten-Free) Blueberry Peach Crisp appeared first on The Wheatless Kitchen.

This is the kind of salad that feels special enough for a gathering but easy enough to throw together on a busy weekday. The mix of savoy cabbage, purple cabbage, crisp bell pepper, fresh cilantro, and crunchy cashews creates the perfect texture in every bite. And the homemade Thai peanut dressing brings everything together with a rich flavor that is so irresistible!

Even better? This gluten-free cabbage salad comes together in minutes and holds up beautifully in the fridge, making it perfect for meal prep, potlucks, or a healthy side dish for dinner.

The Perfect Fresh Side Dish

This Thai Peanut Cabbage Salad is one of those recipes that instantly brightens a meal. It’s crunchy, colorful, and full of bold flavor — the kind of dish that people go back for seconds of.

This salad is one of those recipes that checks all the boxes:

• Naturally gluten-free when using gluten-free soy sauce or liquid aminos
• Packed with crunch and texture from cabbage and cashews
• Quick and easy — ready in about 10 minutes
• Perfect for meal prep because cabbage stays crisp
• Full of bold Thai-inspired flavor

It pairs beautifully with roasted chicken, rice bowls, or spring rolls, but it’s also hearty enough to enjoy as a light lunch.

Ingredients You’ll Need

For the Salad

• ½ head savoy cabbage, cored and thinly sliced
• ½ head purple cabbage, cored and thinly sliced
• 1 red bell pepper, thinly sliced
• ½ cup fresh cilantro, chopped
• ¾ cup unsalted cashews, roughly chopped

For the Peanut Dressing

• ⅓ cup creamy peanut butter
• ⅓ cup gluten-free soy sauce (or liquid aminos)
• ¼ cup rice vinegar
• Juice of 1 lime
• ¼ tsp black pepper
• ¼ cup water (optional, to thin dressing if needed)

How to Make Thai Peanut Cabbage Salad

1. Prep the vegetables

In a large bowl, combine the savoy cabbage, purple cabbage, red bell pepper, and chopped cilantro. Toss lightly to distribute the ingredients evenly.

2. Make the peanut dressing

Add the peanut butter, gluten-free soy sauce (or liquid aminos), rice vinegar, lime juice, black pepper, and water to a blender.

Blend for about 30 seconds, or until the dressing is completely smooth and creamy. If the dressing is thicker than you’d like, add a little more water and blend again until it reaches your preferred consistency.

3. Toss the salad

Pour the Thai peanut dressing over the cabbage mixture and toss everything together until the vegetables are evenly coated. Top with roughly chopped cashews and serve immediately.

Tips for the Best Cabbage Salad

Slice the cabbage thin.
Thin ribbons help the dressing coat every bite and make the salad easier to eat.

Use fresh lime juice.
It brightens the peanut dressing and balances the savory flavors.

Add protein if you’d like.
Grilled chicken, shredded rotisserie chicken, baked tofu, or shrimp all work beautifully in this salad.

Let it sit for extra flavor.
If you have time, let the salad sit for 10–15 minutes before serving so the cabbage absorbs the dressing.

Easy Variations

One of the best things about this salad is how flexible it is. Try adding:

• Shredded carrots
• Sliced green onions
• Edamame
• Mandarin oranges
• Thinly sliced cucumbers

It’s a great way to use up extra vegetables in the fridge.

How to Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. Because cabbage is hearty, this salad actually holds up better than most leafy salads.

If you’re making it ahead for meal prep, you can also store the dressing separately and toss everything together just before serving.

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Thai Peanut Cabbage Salad

If you’re looking for a fresh, colorful salad that’s bursting with flavor, this Crunchy Thai Peanut Cabbage Salad is one you’ll want on repeat. It’s crunchy, vibrant, and tossed in a creamy peanut dressing that perfectly balances savory, tangy, and nutty flavors.

Prep Time 15 minutes minutes

Servings 4

Ingredients

• 1/2 head savoy cabbage cored, and thinly sliced
• 1/2 head purple cabbage cored, and thinly sliced
• 1 red bell pepper thinly sliced
• 1/2 cup cilantro chopped
• 3/4 cup unsalted cashews roughly chopped

peanut dressing

• 1/3 cup creamy peanut butter
• 1/3 cup gluten free soy sauce (or liquid aminos)
• 1/4 cup rice vinegar
• juice of 1 lime
• 1/4 tsp black pepper
• 1/4 cup water optional, if needed to thin it out

Instructions

• Combine the savoy cabbage, purple cabbage, bell pepper, and cilantro in a large bowl.
  
• Add all of the dressing ingredients in a blender and blend for about 30 seconds, until all ingredients are combined.
  
• Add the dressing to the cabbage mixture and toss it all together until all of the cabbage is coated with the dressing. Top with cashews and serve!
  

If you like this salad, you will love these recipes too!

• Vegan Caesar Kale Salad with Roasted Chickpeas
• Summer Cucumber Salad
• Tomato & White Bean Panzanella Salad

Did you love this recipe?
Leave a 5-star rating in the comments below!

The post Crunchy Thai Peanut Cabbage Salad appeared first on The Wheatless Kitchen.

This is not your average leafy salad—this one is warm, cozy, and loaded with flavor from roasted veggies, tender rice, crunchy almonds, and a creamy, tangy dressing that ties it all together.

So Many Things to Love About This Salad

• Hearty and satisfying thanks to brown rice and roasted cauliflower
• Nutrient-dense with fiber-rich kale and wholesome ingredients
• Perfect for meal prep—it holds up so well in the fridge
• Lots of Texture: creamy, crunchy, tender, and crisp
• Simple ingredients you likely already have on hand

Ingredients You’ll Need

For the Salad

• 1 large bunch of kale, stems removed and chopped
• 1 head of cauliflower, chopped
• 3 shallots, thinly sliced
• 1/2 cup uncooked brown rice
• 1 cup broth or water
• 1/3 cup slivered almonds
• 1 tsp paprika
• 2 tbsp olive oil
• Pinch of salt and pepper

For the Creamy Dijon Dressing

• 2 tbsp mayo
• 2 tbsp dijon mustard
• 2 tbsp red wine vinegar
• Pinch of salt and pepper

Let’s make this salad together…

Step 1: Roast the Vegetables

Preheat your oven to 400°F. Toss the cauliflower and shallots with olive oil, paprika, salt, and pepper. Spread everything onto a lined baking sheet and roast for about 30 minutes, until the cauliflower is golden and slightly crispy on the edges.

Step 2: Cook the Rice

While the veggies are roasting, cook your brown rice according to package instructions using broth or water. This adds a hearty base to the salad and helps make it more filling.

Step 3: Massage the Kale

In a small bowl, whisk together all of the dressing ingredients. Pour the dressing over the chopped kale and use your hands to massage it in for a minute or two. This step softens the kale and makes it so much more enjoyable to eat.

Step 4: Assemble the Salad

Once the cauliflower and rice are done, add them to the bowl with the kale. Toss everything together with the slivered almonds.

Step 5: Serve and Enjoy

Serve immediately, or let it sit for a bit to allow the flavors to come together even more. It’s delicious both warm and at room temperature.

Tips for the Best Kale Salad

• Don’t skip massaging the kale – this makes a huge difference in texture and flavor
• Roast until golden – this gets maximum flavor for the cauliflower
• Use broth instead of water – cooking rice in broth gives it SO much more flavor
• Let it sit before serving – the flavors get even better!

Variations and Add-Ins

This salad is super versatile! Try adding:

• Grilled chicken or chickpeas for extra protein
• Dried cranberries or chopped dates for a touch of sweetness
• Crumbled feta or goat cheese for a creamy, tangy flavor
• Quinoa instead of rice for a different grain option

Storage Tips

Store leftovers in an airtight container in the fridge for up to 3–4 days. This salad actually holds up really well, making it perfect for meal prep lunches.

Looking for more salad recipes?

• Crunchy Thai Peanut Cabbage Salad
• Strawberry Spinach Salad with Goat Cheese & Balsamic
• Warm Kale Salad with Wild Rice & White Beans
• Chickpea Chopped Salad with Ginger Soy Dressing

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Roasted Cauliflower & Kale Salad

If you’re looking for a nourishing, feel-good salad that actually satisfies, this Roasted Cauliflower & Kale Salad is going to become a staple in your kitchen. It’s hearty, full of texture, and packed with wholesome ingredients that come together in the most delicious way. This is not your average leafy salad—this one is warm, cozy, and loaded with flavor from roasted veggies, tender rice, crunchy almonds, and a creamy, tangy dressing that ties it all together.

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 4

Ingredients

• 1 large bunch of kale , stemmed and chopped
• 1 head of cauliflower , chopped
• 3 shallots , thinly sliced
• 1/2 cup uncooked brown rice
• 1 cup broth or water
• 1/3 cup slivered almonds
• 1 tsp paprika
• pinch of salt & pepper
• 2 tbsp olive oil

For the creamy dijon vinaigrette

• 2 tbsp mayo
• 2 tbso dijon mustard
• 2 tbsp red wine vinegar
• 1/4 tsp each salt & pepper

Instructions

• Preheat the oven to 400 degrees. Toss the cauliflower, shallot, olive oil, paprika, salt, and pepper together and place on a lined baking sheet. Roast for 30 minutes, until cauliflower is lightly browned.
• In the meantime, cook the rice according to package instructions.
• While the rice and cauliflower are both cooking, whisk all of the dressing ingredients together and use your hands to massage the dressing into the kale. Set aside and let the kale soften.
• When the cauliflower and rice are done cooking, toss the kale, cauliflower, rice and almonds together in a large bowl. Serve and enjoy!

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Not your Grandma’s banana pudding…

This is not your grandma’s traditional banana pudding, but I promise it tastes just as amazing. Did you know that in a lot of traditional banana pudding recipes, there aren’t actually bananas in the pudding itself?! What?! They use a vanilla pudding and just add the bananas and vanilla wafers on top or in layers. But I decided to change it up a bit and put actual bananas inside the pudding, and I’m never going back.

Whether you’re living the vegan life or just looking to cut back on processed desserts, this banana pudding is a game changer. And the best part? It comes together in minutes with a few simple ingredients.

Creamy Dreamy Vegan Banana Pudding

This is such a quick and easy dessert or snack, and it only requires a few simple ingredients. Of course you have the bananas, but then you soak some cashews to add in there for extra creaminess. This gives the pudding that amazing thick texture. It is sweetened with pure maple syrup, which just adds the BEST flavor, in my opinion. I think the maple goes really well with the bananas, and gives it a unique flavor.

And let’s not forget the shortbread cookies that you can crumble on top for lots of crunch. This is not a step to be missed! Those cookies are crucial, and I think every single grandma in the world will tell you that you NEED vanilla wafers with your banana pudding. I have done both homemade as well as a store-bought option for this, it just depends on how ambitious I’m feeling. You can usually find gluten-free vanilla wafers in grocery stores these days, but if you are feeling fancy and want to make your own, might I suggest these grain-free shortbread cookies?! They go perfectly with it.

A Few Simple Ingredients

• Ripe Bananas – You don’t necessarily want your bananas to be overly ripe like you would for a banana bread. Just that perfect amount of ripeness (maybe just slightly overripe) works perfectly for this.
• Raw Cashews – You soak the cashews for a few hours in water, this helps soften them so they blend well. The cashews give a nice thick creaminess to the pudding.
• Non-Dairy Milk – I used almond milk, but any plant-based milk will work.
• Pure Maple Syrup – I think the flavor of maple goes so perfectly with the sweetness of the bananas.
• Vanilla Extract – This brings out so much flavor and makes the pudding more nostalgic.
• Coconut Oil – Just a tbsp of coconut oil helps the pudding become a little more silky and smooth.
• Shortbread Cookies – You can use store-bought GF shortbread cookies, or make your own!

Let’s Make It!

Blend It Up: Add all ingredients to a blender and blend until smooth.

Chill: Pour the pudding into jars or bowls and chill for at least 30 minutes to thicken up a bit. You want COLD banana pudding!

Top & Serve: Add your favorite toppings and enjoy!

This is such a nostalgic dessert from my husband’s childhood. It was always his favorite thing that his grandma made when he was growing up. I hope I did her recipe some justice!

Looking for more vegan desserts?

• Strawberry Filled Chocolate Cups
• Raw Vegan Pumpkin Cheesecake Bites
• 3-Ingredient Banana Oatmeal Cookies
• No-Bake Mini Berry Pies
• Healthy Apple Pie Bars

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Vegan Banana Pudding

If you're looking for a healthy treat that feels like indulgence in every spoonful, look no further! This Vegan Banana Pudding is creamy, naturally sweet and packed with whole food goodness — no dairy, no refined sugar and no cooking required!

Servings 4

Ingredients

• 1 ¼ cup raw cashews (soaked overnight, or at least 4 hours)
• 3 ripe bananas
• ⅓-½ cup unsweetened almond milk (or any non-dairy milk of choice)
• 2 tbsp pure maple syrup
• 1 tbsp coconut oil
• 1 tsp vanilla extract
• 1 batch GF shortbread cookies *see notes

Instructions

• After the cashews have soaked, drain the water and transfer them to a blender. Add the bananas, milk, maple syrup, coconut oil and vanilla extract. Blend on high for about 30 seconds, until it is smooth and there are no clumps. You may have to scrape the sides with a spoon if it doesn't come together on its own. 
• Transfer the banana pudding to a container and place it in the fridge to chill for at least an hour, preferably several hours. It thickens a bit as it cools. Note: because there are fresh bananas in the pudding, the top layer of the pudding may turn brown while it is in the fridge. When you are ready to serve, just scrape off the top thin layer of brown and discard.
• When you are ready to serve, put about 8 of the shortbread cookies in a ziploc bag. Seal it and then crush the cookies by hitting them with a wooden spoon, until you have crumbles. 
• To assemble the pudding, take a small spoonful of the crumbs and layer it in the bottom of a jar or glass. Next, layer a few tablespoons of the banana pudding, and continue for 2-3 more layers. Garnish with a cookie and some banana slices. 

Notes

• you can usually find gluten-free vanilla wafer cookies in grocery stores, but if you are wanting to make homemade shortbread cookies for this, I have a grain-free recipe for you right here 

Did you love this recipe?
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If you’re looking to round out the meal with a vegan dessert, I suggest these healthy apple pie bars or this no-bake raspberry tart!

An Easy Vegan Meal!

If you are looking for a simple, healthy meal that the whole family will love, then this is the recipe for you! These peppers are packed with lots of flavor, are plant-based, and always a hit! They are simple and easy to put together for a pretty quick weeknight dinner, and only require a few simple ingredients.

They are stuffed with a traditional list of ingredients when you think about southwestern themed recipes. Rice, beans, tomato, corn, onion and spices. SO good. It works out perfectly that this makes a little more filling than you need for the peppers, and it goes great on top of a salad!

You’ll LOVE these because…

• 100% Plant-Based
• Naturally Gluten-Free
• High in Fiber and Protein
• Family-Friendly and Meal Prep Approved
• Ready in Under an Hour

What to Serve With Stuffed Peppers

Here are a few dishes that would be delicious served alongside stuffed peppers (if you’re not trying to keep the whole meal plant-based) …

• The Perfect Roasted Chicken
• Cilantro Lime Fish Tostadas
• Loaded Nachos with Vegan Cheese Sauce
• Roasted Garden Salsa
• Gluten-Free Flatbread with Homemade Hummus
• Mexican Street Corn

You can meal prep these ahead of time and they can become the perfect easy lunch. Or if you’re feeling a little bit fancy, fry up a couple of eggs and put them on top of the peppers for breakfast.

Looking for more plant-based meals?

• Vegan Taco Salad
• Vegan Kale Caesar Salad with Roasted Chickpeas
• Vegan Lentil Sloppy Joes
• Balsamic Tofu Stir-Fry with Quinoa and Broccoli

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Vegan Stuffed Peppers

Looking for a hearty, healthy, and flavorful plant-based meal? These Vegan Stuffed Peppers are the answer! Packed with protein-rich black beans, brown rice, fresh veggies, and warming spices, this dish is the perfect easy vegan dinner for busy weeknights or weekend meal prep.

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Servings 4

Ingredients

• 4 bell peppers , cut in half and seeds removed
• 1 (14oz) can black beans , rinsed and drained
• 1 (14oz) can diced tomatoes
• 3/4 cup uncooked brown rice
• 1 1/2 cups vegetable broth
• 1 cup frozen corn
• 1/2 yellow onion , finely chopped
• 2 cloves garlic , finely chopped
• 1/2 cup vegan mozzarella
• 2 tbsp extra virgin olive oil
• 2 tsp chili powder
• 2 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

• Preheat the oven to 350 degrees. In a medium sized pot, combine the rice and broth, cover with a lid, and bring it to a boil. Once boiling, turn the heat down to medium-low and let it simmer until all liquid is absorbed. Cook time will be according to package instructions.
• Spray a large baking dish (I used 9×13 glass dish) with cooking spray. Lay the bell peppers cut side up inside the dish and then spray the tops of the peppers with the cooking spray. Bake them at 350 degrees for about 10 minutes. This just par-bakes them and gets them ready for the filling later on. After the 10 minutes, remove from the oven and set aside.
• While the rice cooks, prepare the rest of the filling. Preheat a large skillet over medium heat and add the olive oil. Then add the chopped onion, stir, and let it cook for 2-3 minutes. Once the onion starts to soften, add the garlic and cook for another 1-2 minutes, stirring frequently.
• Next, add the corn and cook for 1-2 minutes. Once the corn starts to soften, add the beans, tomatoes, chili powder, cumin, and a pinch of salt and pepper. Stir frequently for 2-3 minutes, until the mixture is warmed through.
• When the rice is done cooking, stir the rice into the bean mixture and remove from the heat.
• Spoon the filling into the peppers, filling them all the way up. Top with a sprinkle of vegan mozzarella and cover the baking dish with foil. Bake for 15 minutes, then remove the foil and bake for another 10 minutes to brown the top.
• Serve with sour cream, guacamole, or any of your favorite toppings!

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One of my favorite things about summer is the berries! If you are looking for more berry recipes, you should definitely try these No-Bake Mini Berry Pies, this Strawberry Basil Smoothie, and these Strawberry Maple Scones!

No need to turn on the oven!

If you’re looking for a refreshing, simple and healthy dessert, this raw raspberry tart is the answer. Not only is it packed with fresh raspberries and natural sweetness, but it’s also vegan, gluten-free, paleo-friendly, and no-bake. Whether you’re making it for a summer picnic, dinner party, or just for a fun treat—you’ve got a winner.

Plus, it takes just 20 minutes to prep and requires no oven time. That means less heat in the kitchen and more time enjoying your creation.

You Only Need a Few Ingredients

• Cashews – I love cashews in this crust because they give a more neutral flavor and don’t overpower
• Medjool Dates – my favorite base for every raw crust or energy ball
• Sea Salt – you always need a little salty with your sweet flavors
• Fresh Raspberries – Raspberries are so perfect for this because you can easily smash them with a fork and don’t have to cook them down in a pan
• Chia Seeds – these help the raspberry filling thicken up to almost like a jam texture
• Maple Syrup – I love the natural sweetness that the maple brings
• Coconut Cream – You will get a much thicker whipped cream if you only use the cream from the coconut instead of the whole can of milk
• Vanilla Extract – to give the whipped cream some more flavor

How to Make a Raw Raspberry Tart (Step-by-Step)

Step 1 – Make the filling

To make the raspberry layer, add the raspberries, maple syrup and chia seeds to a large mixing bowl. Mash with a fork until the raspberries break up and the mixture becomes smooth. It should only take a couple of minutes if your raspberries are soft. Let the raspberry mixture sit in the fridge for about 30 minutes to thicken.

Step 2 – Mix up the crust

While the raspberry layer is chilling, make the crust layer. Add the cashews, dates, and salt to a food processor. Pulse until the dates and cashews break up and become a consistent doughy mixture. You should be able to squeeze it with your fingers and it stick together.

Step 3 – Assemble the tart

Add the crust mixture to the bottom of an 8-9 inch springform pan lined with parchment paper. Press down with your fingers to flatten and make even layer all the way to the edges. Pour the raspberry mixture over the crust and spread it out with a spatula or spoon. Place the tart in the freezer for at least 30 minutes (preferably an hour) before you serve. When the top layer of the tart is set, remove from the pan, cut and serve! Top with coconut whipped cream if desired.

Storage Tips & How to Serve

I prefer to store this tart in the freezer and just let it thaw out for about 5 minutes when you’re ready to serve. If you keep it in the fridge, the raspberry filling can get a little more runny and fall apart when you cut into it. It comes to the perfect consistency when you take it out of the freezer and serve if from there!

It will stay fresh in the freezer for up to a month!

Looking for more berry desserts?

• Blueberry Pie Bars
• Blueberry Banana Protein Muffins
• Paleo Blueberry Orange Scones
• Blueberry Donuts with Sweet Lemon Glaze

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No-Bake Raspberry Tart with Coconut Whipped Cream

This delicious No-Bake Raspberry Tart with Coconut Whipped Cream is vegan, gluten-free, and doesn't require you to turn on the oven! Made with wholesome ingredients, it’s the perfect healthy dessert for summer. Tart raspberries combined with a sweet and crunchy crust, and topped with a sweet and creamy homemade whipped cream!

Prep Time 30 minutes minutes

Servings 8

Ingredients

Crust

• 2 cup raw cashews
• 1 cup pitted medjool dates
• pinch of sea salt

Raspberry Filling

• 4 cup fresh raspberries
• 3 tbsp chia seeds
• 3 tbsp maple syrup

Coconut Whipped Cream

• 1 can coconut cream
• 1 tsp vanilla extract
• 2 tbsp maple syrup

Instructions

• To make the raspberry layer, add the raspberries, maple syrup and chia seeds to a large mixing bowl. Mash with a fork until the raspberries break up and the mixture becomes smooth. It should only take a couple of minutes if your raspberries are soft.
• Let the raspberry mixture sit in the fridge for about 30 minutes to thicken.
• While the raspberry layer is chilling, make the crust layer. Add the cashews, dates, and salt to a food processor. Pulse until the dates and cashews break up and become a consistent doughy mixture. You should be able to squeeze it with your fingers and it stick together.
• Add the crust mixture to the bottom of an 8-9 inch springform pan lined with parchment paper. Press down with your fingers to flatten and make an even layer all the way to the edges.
• Pour the raspberry mixture over the crust and spread it out with a spatula or spoon. Place the tart in the freezer for at least 30 minutes (preferably an hour) before you serve.
• To make the whipped cream, combine the coconut cream (it is important that you use only the cream, not the whole can of milk and water), vanilla, and maple syrup in a large mixing bowl. Use a hand mixer to beat the cream until it starts to thicken up and form stiff peaks. This should take 2-3 minutes.
• To serve, remove the tart from the springform pan and cut it into 8 even slices. Top with a dollop of whipped cream and serve!

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No-Bake Mini Berry Pies are perfect for a healthy treat or holiday dessert!

Let’s be real: not everyone wants to fire up the oven when it’s hot out. That’s where these cute little raw desserts come in! They’re chewy, naturally sweet, and almost have a cookie dough-like texture. And the best part is… you don’t have to bake anything! They taste just like pie, but without having to take the time to actually make pie.

These mini berry pies are:

• Customizable – you can use any type of berries or fruit that you want!

• No-Bake – no need to turn on the oven!

• Easy and fast to prepare – they come together in minutes!

• Perfect for parties or individual snacks – I have made these for gatherings like baby showers, and also just for my kids for a fun mid-week treat.

Ingredients You’ll Need

You only need a few simple ingredients to whip up these no-bake berry delights.

• Walnuts – one of my favorite nuts, I love the texture of the walnuts in the crust
• Almonds – the almonds pair really well with the walnuts
• Medjool Dates – the dates help the crust hold together with the nuts and add a chewy sweetness
• Sea Salt – salty and sweet is the most perfect combination
• Strawberries – fresh juicy strawberries are perfect in this
• Blueberries – you can use any other type of berries, but the blueberries and strawberries are a perfect pairing
• Coconut Oil – this helps soften everything up and sort of hold it together, giving it a cookie dough texture

Tips & Tricks

• When you make these, feel free to use a muffin pan with muffin liners to shape the crust. But honestly, I just sort of formed them by using my hands and creating a little bowl shape.
• Make sure you put them in the fridge right after you shape them so that they can firm up just a bit.
• I don’t recommend using frozen fruit for these because it gives off too much moisture. When then frozen fruit thaws, it will make the crust too soggy.
• You can keep these completely vegan by using maple syrup instead of honey on the berries.
• You can easily make them ahead of time to have snacks ready for you when hunger strikes!

If you love no-bake desserts, I’ve got you covered!

• No Bake Brownie Bites
• Vegan Banana Pudding
• No Bake Peanut Butter Pretzel Bars
• Strawberry Filled Chocolate Cups
• Raw Vegan Pumpkin Cheesecake Bites

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No-Bake Mini Berry Pies

If you're craving a sweet treat that’s as easy to make as it is adorable, then you need these No-Bake Mini Berry Pies. This is a bite-sized dessert that’s bursting with fresh flavor, summer vibes, and zero oven time. Whether you're hosting a backyard BBQ, planning a picnic, or just looking for a simple weekday treat, these mini pies are your new go-to!

Prep Time 20 minutes minutes

Equipment

• Food Processor

Ingredients

• 1 cup raw walnuts
• 1 cup raw almonds
• 7 pitted medjool dates
• 2 tbsp coconut oil
• 1/4 tsp salt
• 1.5 cups chopped strawberries
• 1.5 cups blueberries
• 1 tbsp honey

Instructions

• First, combine the chopped strawberries and blueberries in a bowl. Drizzle the honey over the top, and mix with a spoon until all of the berries are coated with the honey. Put the bowl in the fridge while you make the crust, this helps the berry juices develop.
• To make the crust, start by soaking the dates. Just add the dates to a bowl and let them soak in hot water for 5 minutes.
• While they are soaking, add the walnuts, almonds, coconut oil, and sea salt to a food processor. Pulse a few times to chop up the nuts. Next, drain the water from the dates, then add them to the food processor. Pulse it all together for about 30 seconds or so, until the mixture starts to come together, almost like cookie dough. (You may have to scrape down the sides with a rubber spatula halfway through)
• Once the dough comes together, take about 2 tbsp of the mixture and roll it into a ball with your hands. Then use your thumb to press in the center and start forming a bowl shape. There should be a well in the center that will end up looking like a mini pie crust.
• Repeat with the rest of the dough, and place them on a platter. When you are ready to serve, spoon the berry mixture to fill the pie crusts.
• After assembling, keep the mini pies in the fridge to help them preserve their shape until you are ready to serve. Then serve and enjoy!

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A Twist On a Classic!

Let’s put a twist on a classic smoothie flavor and add the slightly minty and peppery notes of basil to kick it up a notch! The juicy strawberries go perfectly with the sweet and savory flavors of basil. Add in some extras like cauliflower rice (you can’t taste it!) for added fiber, and flax seeds for healthy fats and you have yourself the perfect combination for a healthy and filling breakfast or snack.

This flavor combination is inspired by the popular combo of strawberries and basil in drinks like strawberry basil lemonade, so I thought it would be great in a smoothie too! I don’t know about you, but I can get bored with the same smoothies all the time, so adding herbs really changes it up and keeps things more exciting.

Health Benefits of Fruit & Veggie-Packed Smoothies

• FIBER – Loading your smoothies with a variety of different fruits and veggies gives you many different types of fiber, which is great for digestion. Our digestions affects SO many others systems in our bodies, so this is crucial for overall health.
• ANTIOXIDANTS & OTHER NUTRIENTS – We need the array of vitamins, minerals, antioxidants, and phytonutrients that fruits and vegetables can give us.
• BALANCED MEAL OR SNACK – By adding in healthy fats and a protein source, this will help keep us full for longer and snack less in between meals.

Variations & Add-Ins

• PROTEIN – You can use any type of protein you want, one of my favorites for this one is the Sprout Living Vanilla. It is delicious and I love the texture! Use code CANDACE20 for a discount.
• NUTS & SEEDS – You can mix it up with the types of nuts and seeds you use. My favorites are always ground flax seeds and hemp seeds, but cashews or walnuts also work well!
• YOGURT – You can add a big spoonful of yogurt if you want an added protein boost.
• MILK – Any type of milk works in this recipe, my go-to is almond milk or soy milk.
• VEGGIES – If you don’t have frozen cauliflower rice on hand, then frozen zucchini works well too! It makes it creamy and adds fiber, but you can’t taste it at all. Just use a high powered blender like a Vitamix to make sure you get it nice and smooth.

Serving Suggestions

• BREAKFAST – Serve it up with gluten-free toast or this Blueberry Pecan Baked Oatmeal.
• SNACK – Serve it alongside these Cranberry Coconut Protein Bites for a mid-day snack!
• You can use less liquid in the smoothie and make it into a smoothie bowl, then top it with Toasted Stovetop Granola for dessert vibes.

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Strawberry Basil Smoothie

Blend up a vibrant twist on your classic smoothie with the refreshing blend of sweet strawberries and aromatic basil! This delicious Strawberry Basil Smoothie is packed with protein, veggies, and healthy fats to keep you full for hours.

Prep Time 5 minutes minutes

Servings 1

Ingredients

• 1 cup frozen strawberries
• 1/2 frozen banana
• 1/3 cup frozen cauliflower rice
• 1 tbsp ground flax seeds
• 1 serving vanilla protein powder
• 6-8 basil leaves
• 1.5-2 cups almond milk (depending on how thick you want it)

Instructions

• Add all of the ingredients to a high powered blender and blend for 30-60 seconds to make sure that there are no clumps.
• Pour into your favorite glass and enjoy!

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If you’re making these for Easter, don’t forget to also whip up some gluten-free carrot cake muffins!

The BEST Peanut Butter Eggs

These simple no-bake copycat Reese’s eggs are basically a healthier version of the childhood classic, but they are still SO DECADENT. They have an amazing salted peanut butter filling that is only sweetened with real maple syrup. No refined sugar here! Then the thin coating of dairy-free chocolate on the outside makes for the perfect dessert combination.

Making your own version of Reese’s eggs is SO easy, and a much healthier option. This recipe tastes JUST like the classic candy, but the wholesome ingredients will make you feel much better after eating them.

Also don’t forget to make these Grain-Free Samoa Cookie Bars and Gluten-Free Sugar Cookies if you’re wanting to add to your Easter dessert menu!

Ingredients for Copycat Reese’s Eggs

• PEANUT BUTTER – use creamy natural peanut butter for this, you want it to be unsweetened and drippy.
• ALMOND FLOUR – adding a little almond flour in helps the PB filling to become firm, also keeping it grain-free. If you are wanting to sub out the almond flour, you can use 2-3 tbsp of coconut flour in place of the almond, it works perfectly!
• MAPLE SYRUP – my favorite sweetener of all time! This keeps the filling free of refined sugar, and gives it a natural sweetness that is so decadent. You can also use honey if you’re not vegan.
• VEGAN CHOCOLATE CHIPS – I used Enjoy Life dairy-free chocolate chips to keep these vegan, but you can use whatever kind of dark chocolate chips you like.
• COCONUT OIL – this is melted with the chocolate, and it helps it to harden when it cools.
• SEA SALT – the salt is essential! It elevates them from that childhood favorite, to something a little more fun.

How To Make Homemade Peanut Butter Eggs

Step 1 – In a medium sized mixing bowl, add the peanut butter, almond flour, maple syrup, and salt. Use a wooden spoon to mix it all together until it turns into a thicker dough. Let the dough sit in the fridge for about 20 minutes to firm up.

Step 2 – Take about 1 tbsp of the filling and roll it into a ball in the palm of your hands. Then start forming it into an egg shape by placing the ball on a baking sheet, flattening it out with your fingers, and then use your fingers to start molding the top into a slight point. Just work with it until it resembles an egg shape. Repeat with the rest of the filling, and place the baking sheet in the fridge for at least 20 minutes to let them firm up.

Step 3 – Once they are firm, it is time to cover them in chocolate. Start by adding the chocolate chips and coconut oil to a bowl, and microwave at 30 second increments until melted. Stir it about every 30 seconds to ensure it doesn’t burn.

Step 4 – Use two forks to dip the peanut butter egg into the chocolate, making sure that everything is getting completely coated. Let the excess chocolate drip into the bowl, then transfer them to a wire rack (on top of another baking sheet) to catch the chocolate that will drip off. Repeat with the rest of the eggs, and then put them back in the fridge to harden for at least 30 minutes.

Step 5 – Once they are hardened, sprinkle them with a generous pinch of sea salt and enjoy!

How To Store Healthy Reese’s Eggs

I recommend storing your homemade peanut butter eggs in an airtight container in the fridge for up to 5 days, or in the freezer for up to one month.

FAQ’s

Is there a dairy-free option?

This recipe is already completely dairy-free, so you don’t need to make any substitutions. Just make sure you use a dairy-free chocolate chip, I love to use Enjoy Life, which are allergen free.

Can I use a different flour?

If you don’t want to use almond flour, then you can substitute with coconut flour. But you will need less coconut flour, so only use 2-3 tablespoons.

Is this recipe paleo?

You can easily make this recipe paleo by using almond butter or cashew butter!

You are going to LOVE these easy homemade chocolate peanut butter eggs! They are gluten-free, grain-free, and even the kids will devour them. They are so simple to make, I guarantee these will be your new go-to treat for Easter every year!

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Chocolate Peanut Butter Eggs Recipe

These easy and healthy Chocolate Peanut Butter Eggs are made with only 6 ingredients! Making your own homemade copycat Reese's eggs is so simple, and will become your new go-to Easter treat.

Servings 14 eggs

Ingredients

• ¾ cup creamy peanut butter *see notes
• ½ cup almond flour
• ¼ cup maple syrup
• ¼ tsp sea salt
• ½ cup dark chocolate chips *see notes
• 1 tsp coconut oil

Instructions

• In a medium sized mixing bowl, add the peanut butter, almond flour, maple syrup, and salt. Use a wooden spoon to mix it all together until it turns into a thicker dough. Let the dough sit in the fridge for about 20 minutes.
• Take about 1 tbsp of the filling and roll it into a ball in the palm of your hands. Then start forming it into an egg shape by placing the ball on a baking sheet, flattening it out with your fingers, and then use your fingers to start molding the top into a slight point. Just work with it until it resembles an egg shape.
• Repeat with the rest of the filling, and place the baking sheet in the fridge for at least 20 minutes to let them firm up.
• Once they are firm, it is time to cover them in chocolate. Start by adding the chocolate chips and coconut oil to a bowl, and microwave at 30 second increments until melted. Stir it about every 30 seconds to ensure it doesn't burn.
• Use two forks to dip the peanut butter egg into the chocolate, making sure that everything is getting completely coated. Transfer them to a wire rack (on top of another baking sheet) to let the excess chocolate drip off. Repeat with the rest of the eggs, and then put them back in the fridge to harden for at least 30 minutes.
• Once they are hardened, sprinkle them with a generous pinch of sea salt and enjoy!

Notes

• use natural peanut butter that is unsweetened, you want it to be creamy and drippy. the only ingredients should be peanuts and salt.
• I used Enjoy Life brand to keep them dairy-free.

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This easy side dish would go perfectly with

Why Choose Herb Roasted Carrots & Beetroot?

Carrots and beetroot are both rich in vitamins, minerals, and antioxidants. Roasting them enhances their natural sweetness while adding that caramelized flavor. This dish is not just nutritious; it’s also really beautiful, making it a great addition to any meal.

Nutritional Benefits

• Carrots: High in beta-carotene, fiber (great for gut health), and antioxidants, carrots are amazing for eye health.

• Beetroot: Packed with vitamins A and C, folate, and manganese, beetroot is known for its potential to lower blood pressure and improve exercise performance.

Ingredients

• Carrots – Carrots are one of the stars of the show, and I like to roast them whole for this dish. But you could easily give them a rough chop into big chunks if you wanted to.
• Golden Beets – I went with golden beets because red beets would have turned the entire dish a reddish purple color. Any type of beet will work, but I also like the more subtle flavor of the golden variety.
• Dried herbs – You can get creative and use any dried herbs you have on hand! My favorite herb to use for this is dill, but I have also used thyme, basil, and parsley and they are all delicious. The herbs give the dish SO much more flavor!
• Extra Virgin Olive Oil – Any time I am roasting anything, I am either using EVOO or avocado oil.
• Kosher salt – I use kosher salt, but you can use flaky sea salt or pink salt.
• Black Pepper – This just adds another layer of flavor and a little kick to the vegetables.
• Garlic Powder – I decided to use garlic powder instead of fresh garlic cloves for this because I didn’t want the garlic to burn during the longer cooking time.

How to make this simple dish

Step 1

Preheat the oven to 400 degrees. Remove any stems and greens from the carrots and beets, if you bought them with the green tops. Run the carrots and beets under cold running water and give them a good scrub with your hands or a vegetable brush. Dry them with a dish towel.

Step 2

Next, you are going to prep the beets. Using a vegetable peeler, carefully peel the skin off the beets and cut the stem end off. Once peeled, quarter them to cut them into wedges.

Step 3

Add the carrots and beets to a large baking sheet. Drizzle with the olive oil, and season with salt, pepper, garlic powder, and dried herbs. Give it all a good toss so that all of the vegetables are evenly coated.

Step 4

Roast at 400 degrees for 30-35 minutes, until the vegetables are turning a golden brown color.

Step 5

When done roasting, transfer to a serving platter and enjoy.

Tips & Suggestions

• Add a Twist: Experiment with different herbs like oregano, thyme, basil or dill for a unique flavor.
• Serving Suggestions: This dish would pair perfectly with this Perfect Roasted Chicken, or this delicious Lemon Herb Roasted Chicken & Potatoes, or even as a side to this easy sheet pan salmon dinner.
• Storing & Reheating: These roasted vegetables reheat really well. You can just reheat them in the oven at 400 degrees for about 5-10 minutes, or even quicker for a few seconds in the microwave. They will stay fresh in the fridge in an airtight container for up to 5 days.

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Herb Roasted Carrots & Beetroot

Herb Roasted Carrots & Beetroot are a simple and healthy side dish! Whole carrots and vibrant golden beets are coated in flavorful herbs and roasted until soft and delicious. Whether you’re serving it for a family dinner or a special occasion, this dish is sure to impress!

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 4

Ingredients

• 6-8 large carrots
• 3 medium golden beets
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon kosher salt
• 1 teaspoon dried dill (or any dried herb of choice)
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder

Instructions

• Preheat the oven to 400 degrees. Remove any stems and greens from the carrots and beets, if you bought them with the green tops. Run the carrots and beets under cold running water and give them a good scrub with your hands or a vegetable brush. Dry them with a dish towel.
• Next, you are going to prep the beets. Using a vegetable peeler, carefully peel the skin off the beets and cut the stem end off. Once peeled, quarter them to cut them into wedges.
• Add the carrots and beets to a large baking sheet. Drizzle with the olive oil, and season with salt, pepper, garlic powder, and dried herbs. Give it all a good toss so that all of the vegetables are evenly coated.
• Roast at 400 degrees for 30-35 minutes, until the vegetables are turning a golden brown color.
• When done roasting, transfer to a serving platter and enjoy.

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