Carrot Cake Pops: No bake, Gluten free & Vegan

I don’t know about you, but when it comes to desserts Carrot Cake is appreciated no matter when, but naturally with the budding of new blooms and a new excitement for fresh food Carrot cake is more then welcomed!

Recently my friend Natalie and I were trying to figure out how to spice up the traditional carrot cake recipe. Thankfully as we thought about it, my husband Daniel popped in with the ingenious idea of creating carrot cake pops!

If it’s as hot or busy it is here in Florida (hello spring break!) you’ll be happy to hear that this is a no-bake recipe! SO These perfectly delicious and healthy carrot cake pops are no-bake, Vegan, Gluten-free and FULL of flavor! Definitely a recipe to make the whole family happy! 

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Ingredients  

½ cup applesauce

1/3rd cup SunButter

½ cup shredded carrots

1/4th cup maple syrup

2/3rd cup coconut flour

1 tsp. cinnamon

½ tsp. ginger

½ tsp. nutmeg

1 tsp. vanilla extract

Pinch of salt

1/4th cup chopped walnuts

Glaze

3 tbsp. coconut oil

1 tbsp. SunButter

2 tbsp. maple syrup

1 tbsp. lemon juice

Shredded coconut for coating  

Directions

Combine all the wet ingredients and then add in the dry.

Roll into cake balls and let chill in the freezer for about 15 minutes while you make the glaze.  

For the glaze mix together all the ingredients, making sure that your coconut oil is melted beforehand.  

Take the cake balls out of the freezer and coat with glaze and then coconut!

Serve and Enjoy!

Chocolate Raspberry Smoothie Bowl

I don’t know about you but when it comes to the morning I love to start things off with a bang and if you have seen my Instagram stories, you know that means a smoothie bowl! I love that a smoothie bowl tastes like my favorite frozen dessert while still offering you a nutrient dense and fun way to start off your day!

Now, I’m a morning person, so don’t limit yourself to just breakfast with these babes. I like to make the filling by adding fiber, healthy fats, protein and vegetables to make sure that I’m getting a meal that tastes like dessert, but also offers all the nutrients needed for a well-rounded meal!

This smoothie is a go when I am in the mood for something a little less sweet because of the raspberries and non-dairy yogurt. I also add in two optional ingredients, the first being flax to add in fiber. This is so that you can digest the smoothie easier, but you can either skip or use chia seeds instead. The second ingredient is gelatinized Maca root powder, I take this to help balance hormones and it also adds a caramel flavor that’s really good! You can find both of these products by clicking here !

Okay, so now you know all the details, let’s get on to the ingredients list!

Ingredients

• ½ cup frozen banana

• ½ cup frozen butternut squash

• 1/3rd cup frozen raspberries

• 1 cup non-dairy milk

• 1 tbsp. Homemade sunflower butter

• 1 tbsp. cocoa powder

• 1 tbsp. flax meal

• 1 tbsp. non-dairy yogurt

• 1 tsp. Gelatinized Maca powder

• 1 scoop protein powder (not shown)

Directions

• Blend it all up

• Pour into an aesthetic bowl and top appropriately…aka with all your favorite goodies!

• Enjoy!

So there you have it folks, an easy, delicious and nutritious way to start your day off right!

Let me know what you guys think in the comments below and show some love by hitting that like button!

Thank you so much for stopping by

Love always,

Sonya

Quick and Easy Vegan SunButter Chocolate Mousse // Valentines Day

I don’t know about you guys, but when it comes to Valentine’s Day treats the options are endless. The problem is that these options are usually not so much dairy free and gluten free. Plus making something is more of a romantic gesture then a store bought box of chocolates (Not that I will ever say no to them).

So in order to combat the issue at hand my friend and I came up with a gluten, dairy free, chocolate filed and EASY recipe to whip up for your special someone.

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So, now that you know how much you need this recipe in your life this Valentine’s Day, or any day, here it is!

Ingredients

·         1 Cup Coconut (Or Greek ) Yogurt

·         1/4th Cup Creamy SunButter

·         Pinch of Salt

·         2 Tbsp Cocoa Powder

·         Sliced Strawberries

·         Chocolate Chips  

Mix the yogurt and sun butter together and spoon half of the mixture into jars. Add in cocoa powder and salt into the other half of the mixture and mix together. Spoon the rest into the jar and then top with strawberries and chocolate chips. Serve to your special someone, and enjoy!  

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Vegan Sunflower Butter Chocolate Pie

Vegan Sun Butter Chocolate Pie

I’m not sure about you guys, but when it comes to the holidays the most important thing is of course family, but the second most important is always dessert! I always loved making fun new treats, but this became a bit harder to recreate when I went dairy and gluten free. I was determined to remake some boss desserts so that when my healthy treats came out, all else was forgotten.

I have had some really good recipes so far but this one takes the cake. Get it…cake…or pie I guess.

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Anyways, this recipe was inspired by the classic peanut butter pie and I have to say, I ended up liking it better than the classic. SO without further adue here’s the recipe!

Ingredients

Crust

·         1 & 1/2 cup pitted and soaked dates.

·         1 tsp. salt

·         1 cup oats

·         1 tsp. vanilla  

·         2 tbsp. coconut oil

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Sun Butter Layer   

·         1 & ½ cup sun butter

·         2 cups whipped coconut cream ( I used a store bought brand but you can make your own as well!)

·         1 tsp. vanilla  

·         3 tbsp. maple syrup

        Chocolate Layer

·         3/4th cup cocoa powder

·         1 cup whipped coconut cream

·         1 tsp. vanilla

·         1 tsp. salt

·         ½ cup pitted and soaked dates   

·         1/4th cup date water

 

Directions

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For the crust soak the dates in hot water for about 15 minutes or let soak overnight in the fridge. Save the water for the individual layers.

Pulse all ingredients for the crust together and then press into the pie plate. Let set in the freezer while you make the layers.

For the Sunflower Butter layer use a mixing bowl and fold ingredients together until combined. Pour into pie pan and let set in the freezer.

For the chocolate layer blend all ingredients until fully combined. Add in more of the date water if needed to blend but make sure the moisture does not become watery, but keeps a thick and creamy consistency.

Pour in the last layer and let sit in the freezer.


Top with your favorite toppings such as nuts, coconut, chocolate, ice cream etc.

Here I used coconut whipped cream and shaved dark chocolate!

Bring to your next party and watch your guests as they stare in awe of this beautiful creation!

and THEN enjoy.

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Gluten Free Dairy Free Pumpkin Cookie Dough

I don’t know about you guys, but when it comes to cookies I was always more interested in the dough over than the finished product. Lately I have been making quite a few pumpkin recipes and figured that it was suiting to create a gluten free dairy free and CHICKPEA free pumpkin cookie dough recipe.

My good friend Natalie and I pulled together the idea over iced matcha lattes with you guys in mind!

We created this recipe for those who have sensitive stomachs or want to eat more of a whole food based diet. This is why we decided to use ingredients like coconut flour and sunflower butter and avoided any products containing gluten or dairy!

Now, thanks to my good friend Natalie and my husband Daniel here is a irresistibly good allergy friendly pumpkin cookie dough recipe!

·         2/3 cup Coconut flour

·         3/4th cup Pumpkin

·         1/4th cup Maple syrup

·         1/4th cup Nut/Seed butter

·         1 tsp. Vanilla extract

·         2 tsp. Pumpkin Pie spice

·         1/2 tsp. salt

·         1/4th cup Chocolate chips  

·         1/4th cup chopped Pecans

·         2-4tbsp non-dairy milk (as needed)  

Instruction

·         Mix all of the dry ingredients together.

·         Add in the wet ingredients and mix until combined.

·         Fold in the pecans and chocolate chips or any other of your favorite mix-ins!   

·         Scoop into a bowl and eat with a spoon or put it on top of a Pumpkin smoothie that you can find here !

Thank you again for stopping by and I hope you enjoy!

-Sonya Peacocke

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Cheesy Vegan Pasta

Cheesy Vegan Pasta

I don’t know about you guys, but when it comes to pasta, tomato sauce is usually all I need. Last night I faced a predicament where my husband and I only had enough tomato sauce for one plate of pasta. We decided Daniel would partake in the tomato sauce and I had the exciting opportunity to create something brand new. I knew this could go horribly wrong, but I knew it was another golden opportunity to make something fantastic!

Now before I give you the ingredient list don’t judge because it’s a little different and may I remind you this pasta child was born from basically desperation. So here is the final product, and I hope you give it a try!

Ingredients 

·         1 cup Trader Joe’s Gluten Free Quinoa Pasta

·         2 Tbsp. nutritional yeast

·         1/2 cup spinach (or any other green thing available!)

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·         2 Tbsp. almond milk

·         Squeeze of lemon

·         1 tbsp. liquid aminos

·         1 tsp. garlic powder

·         Salt & pepper as needed 

· Directions

·         Follow the directions to cook the pasta.

·         While the pasta cooks take this time to cook up your spinach or any other green thing.

·         Mix everything together in a pan. Add in a bit of pasta water if anything starts to stick!

·          Now don’t wait any longer so plate that baby, eat up, and enjoy!   

Let me know what you think of the recipe and how you might tweak it a bit!

Thanks again for stopping by,

Sonya Peacocke

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Vegan Pumpkin Cake

 I don’t know about you guys, but the pumpkin smoothie recipe from Monday just isn’t cutting it. My friend over at Feasting on Fruit and I have worked together to bring you this EPIC vegan pumpkin cake recipe that is sure to make you pumpkin spice dreams come true!

the recipe you can find below as well as a fun video to show you the process! Not only is is simple, but so much fun. We HIGHLY recommend attempting the cake with a friend, because it’s just more fun that way. So grab your flannels, brew some coffee, and get the oven heated up because it’s time to bake some cake.

Ingredients

Cake

·         1 cup pumpkin

·         2 flax eggs ( 2tbsp. flax + 4tbsp. water)

·         2/3 cup coconut sugar

·         2tbsp molasses

·         ½ cup almond milk

·         1tbsp apple cider vinegar

·         2 ¼ cup oat flour

·         1 ½ cup almond four

·         2 tsp. baking powder

·         ½ tsp. baking soda

·         ½ tsp. salt

·         1 tsp vanilla extract

·         1 tbsp. pumpkin pie spice     

Icing

·         1 & ½ Cup raw cashews

·         1/4th cup maple syrup

·         1 tbsp. lemon juice

·         1 tsp vanilla extract

·         1 tsp salt  

·         2-4 tbsp. almond milk or coconut oil, as needed to blend   

 

Instructions

 

·         Preheat the oven to 350F

·         Mix water and Flax and set aside for 10 minutes to make the flax egg.  

·         In a large bowl mix together dry ingredients and set aside.

·         In a separate bowl mix together wet ingredients.

·         Add the dry and wet ingredients together and mix to combine.

·         Oil your baking dish

·         Bake for 35 min at 350F.  

·         While the cake bakes and cools blend together icing ingredients until smooth and creamy. Add in milk and/or coconut oil as needed.  

·         Let the cake cool before adding frosting.

 

Okay now I will go plan my next batch because unfortunately this one was gone in less than a minute by some very willing helpers!

While I do that, grab a friend and give the recipe a go! Of course, don’t forget to let us know what you guys think of this Fall favorite!

Love you all, and thanks for stopping by!

Yours truly,

Sonya  

Pumpkin Pie Spice Smoothie

I don’t know about you guys, but since I live in Florida the term seasons isn’t used very often. We have hot, really hot, don’t go outside, and cold or otherwise known as seventy degrees.  This makes getting into the spirit of fall a little more difficult. You can imagine the dilemma of this New England gone South girl as I see my family and friend up north posting darling photos with their sweaters and fall foliage. 

Because of my dilemma, I have decided to crank up the AC, throw on a sweater and make a pumpkin spice treat that keeps you cool, while satisfying those cravings. Not to mention the benefits of pumpkin including potassium, fiber, and antioxidants! Another win for pumpkin is that it is easy to digest because of its high fiber, low starch, and low sugar content. I added pumpkin to my smoothies, while on the Candida cleanse as a substitute for bananas and it would help keep that creamy and rich texture that bananas provide!

SO without further Aude, here is my fall smoothie recipe!

Ingredients

·         4 frozen cubes of pumpkin

·         2 frozen cubes of coconut milk

·         2 frozen cubes of sweet potato

·         1/4th cup dairy free yogurt

·         3/4th cup milk

·         1 tsp pumpkin spice

·         1/4th tsp. Unrefined Stevia leaf powder or sweetener of choice

·         1 TBS Flax meal  

·         1 TBSP protein powder (Optional)  

Instructions

·         Place all the ingredients in a blender and you know the rest!

·         Oh and don’t forget to enjoy, if you forget about it there will be a melted pool of ingredients waiting for you when you come back. I know because I have been there and it’s not pretty…

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Best Matcha Latte

Cheers to the best Matcha you'll ever have! 

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If you read my last blog post, you'll know that within the last year I have almost completely given up coffee because it was causing unwanted stress to my hormones and anxiety.

Quitting coffee was not easy, taking some trial and error to find a drink that I would enjoy and give me healthy energy to start my day. I was thankful when I discovered Matcha in the form of lattes at a local coffee shop, but quickly realized that it was full of refined sugar, powdered milk, and other ingredients that shouldn't be sipped in a take-a-way cup..or any cup. 

This is a recipe I created to replace the "healthy" junk with this Matcha made in the comfort of my own kitchen, which not only tastes out of this world with its frothy perfection, but is also great for your health!

·         1 tsp Matcha: Antioxidants & Sustained Energy

·         1 tsp Chlorella: Detoxifying

·         1 Tbsp Collagen: Can aid in the repair of leaky gut

·         Dash of Cinnamon: Lowers blood sugar

·         5 drops Stevia or any other sweetener of choice. 

·         8oz unsweetened nut milk

This drink is perfect hot or cold!

ICED
Blend all of the ingredients and pour over ice.

HOT

Blend together ingredients with 8oz how water and 4oz almond milk.  

Give this drink a go and let me know how you enjoy it!  

Pssst* check out why I quit coffee in the first place here https://www.sonyasopencupboard.com/

5 Ingredient Gluten Free Granola

As you might know or not know I am a HUGE chocolate fanatic. I also am quite fond of creating healthy foods that can pass as a dessert or a meal! This Chocolate granola meats all the requirements of a healthy gluten free, dairy free, sugar free, vegan alternative to the sugar and additive filled products you might find in the cereal aisle.

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INGREDIENTS 

·         1 cup Gluten Free Oats

·         1/4th cup Cocoa Powder

·         2 Tbsp Coconut Oil  

·         Pinch of salt

·         Sweetener to taste

Mix all the ingredients together.

Feel free to add any extras you might enjoy such as coconut flakes, sunflower seeds, Pumpkin seeds, cinnamon, vanilla, etc. The beauty of this recipe is that it’s so simple and adjustable to whatever you prefer!

You can also chose to eat it raw or toast it in a skillet on medium heat for about 5 to 10 minutes.

Once it are done enjoy as a meal, snack or topping for your favorite treats such as ice cream, yogurt and smoothies!