Beachside Kitchen

Vegan

Vegan Chocolate Banana Bread

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This delicious vegan recipe is based on the chocolate hazelnut banana bread in my lovely friend Rachel Conners (of the divine healthy baking site Bakerita) brand new cookbook: Bakerita: 100+ No-Fuss Gluten-Free, Dairy-Free, and Refined Sugar-Free Recipes for the Modern Baker and wow it was absolutely INCREDIBLE 🙌🏻

Well you definitely don’t have to ask me twice to make anything with banana or chocolate. Well, truly, you don’t have to ask me twice to bake any form of banana bread. Or dessert. I’m here for the people.

We didn’t have every ingredient so had to wing it a bit, but it stilled turned out AMAZING. I can’t even imagine how good it would be with all the right ingredients.

This vegan chocolate banana bread truly tastes like a brownie meets cake meets banana bread. I’m drooling just reminiscing about this divine dessert We ate the whole loaf in less than 12 hours. Sooo trust me, you want it. Here’s my version with what we had on hand.

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Vegan Chocolate Banana Bread

Somehow this paleo, refined sugar free, and vegan chocolate banana bread tastes like the most insanely decedent dessert you'll ever eat

Ingredients

  • 3 spotty bananas, mashed
  • 1/3 cup coconut sugar
  • 1/3 cup chocolate granola butter (or any nut/seed butter you want)
  • 1/4 cup almond milk
  • 1/4 cup coconut oil
  • 2 tbs ground flaxseed
  • 1 cup almond flour
  • 1/2 cup Bob's Red Mill Paleo Flour
  • 1/2 cup cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2/3 cup chocolate chips
  • 1/4 cup cacao nibs (optional!)

Instructions

  • Heat oven to 350.
  • Mix together wet ingredients.
  • Add dry ingredients and mix well.
  • Fold in half of chocolate chips.
  • Pour batter into a parchment lined 8×4 loaf tin.
  • Top with remaining chocolate chips and all of the cacoa nibs.
  • Bake for 40-60 minutes or until toothpick comes out with a few wet crumbs. I personally love mine a little gooey in the middle.
  • Let cool completely. It gets way better second day if you can wait that long.

Healthy Vegan Snickers

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I was a devoted Snickers and Reese’s fan growing up. I just love the mix of nutty, chocolatey sweet goodness. But these days, my body does NOT feel great if I devour something loaded with refined sugars and processed junk.

So I wanted to make my own version – healthy vegan snickers bars – but with just 6 ingredients, 20 minutes, and they’re vegan friendly, gluten free, and refined sugar free!! I promise you won’t regret making them.

The goods: oat cookie base, chewy date caramel, crunchy peanuts, all coated in dark chocolate. Ugh, SWOON. Made with simple, better-for-you ingredients. These are EVERYTHING. If Snickers could see me now baby!

Some tips: You could use any nut/nut butter combo in these. If you don’t have oat flour, just throw 3/4 cups of oats in a blender or food processor and blend until it turns to flour.

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Healthy Vegan Snickers Bars

Ingredients

Date Caramel

  • 1 cup soaked pitted medjool dates cover with boiling water, let sit for 15 minutes
  • 3 tbsp creamy peanut butter
  • 1 tsp maca powder
  • 1 pinch salt

Cookie Base

  • 1/3 cup date caramel (from above)
  • 3/4 cup oat flour

For Assembling

  • 2 bars dark chocolate
  • 1/3 cup roasted salted peanuts

Instructions

Date Caramel

  • Line 8×4 pan with parchment paper
  • Soak dates in hot water for 15 minutes, then drain
  • Place dates in food processor or blender with peanut butter, maca, and salt. You may need to add 1-2 tbs water. It will be thick and creamy.
  • Scoop out of food processor and set aside in a bowl

Cookie Base

  • To food processor, add oat flour and 1/3 cup date caramel
  • Pulse until a crumbly, but sticky dough forms

Assemble

  • Press cookie base into pan. Then, scoop caramel layer on top. Press peanuts into caramel.
  • Place in freezer to harden for 1 hour
  • Melt dark chocolate (I did 30 second intervals in the microwave)
  • Once the cookie base is hard, remove from freezer. Slice into bars (it made 10 for me) or in half again into mini bars (makes 20)
  • Working quickly, dip cold bars into the chocolate to coat completely, and place on lined sheet. Drizzle any extra chocolate over the bars once all are covered.
  • Place in fridge to set, and keep stored in the fridge. I sprinkled mine with flaked sea salt, because I’m that person.

Paleo Magic Bars

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I love me some Magic Bars! They’re also affectionately known as 7 Layer Bars, and seriously one of the most delicious, decadent, treats I’ve ever had. The classic Magic Bar recipe calls for sweetened condensed milk, graham crackers, butter, butterscotch chips, milk chocolate, nuts and coconut. And while the original is incredibly tasty, it sends me into a sugar coma and does not leave me feeling great afterwards.

So I wanted to create a healthier version that still kept all the same flavors, but made with cleaner ingredients (caramel coconut milk, coconut, dark chocolate, and raw almonds). The result? A sticky, coconut-y, chocolate-y, crunchy dessert that is full of flavor and texture but made with clean AF ingredients.

Bonus: these bad boys are totally grain free, dairy free, vegan, and refined sugar free.

PRO TIP: make these a day ahead because they’re waaay better the 2nd day.

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Paleo Magic Bars

A paleo, gluten free, vegan, and refined sugar free version of this classic childhood treat
Prep Time30 minutes
Cook Time30 minutes
Servings: 16

Equipment

  • 8 inch square baking tin, parchment paper, small saucepan

Ingredients

  • 1/3 cup Honey
  • 1 can Full fat coconut milk (about 13 oz)
  • 1/3 cup Coconut oil, at room temp like soft butter
  • 3 tbs Honey
  • 3/4 cup Coconut flour
  • 1/2 tsp Salt
  • 1/2 cup Chopped almonds (or nut of choice)
  • 1/2 cup Unsweetened shredded coconut
  • 1/2 cup Chopped dark chocolate or chocolate chips

Instructions

  • Mix coconut milk and 1/3 cup honey or maple syrup in small pot. Bring to boil. Reduce to simmer and reduce until syrupy and golden, stirring often (took me about 25-30 mins).
  • Remove coconut milk from heat and let cool to room temp.
  • Meanwhile, cream coconut oil with remaining 3 tbs of honey with electric mixer. Add coconut flour, pinch of salt, and beat until it’s a sticky dough.
  • Press dough into a lined 8×8 pan and bake at 350 for 7-8 mins until golden.
  • Chop nuts and chocolate.
  • When the crust is hot out of the oven, press nuts into crust. Then sprinkle chocolate, coconut, and pour condensed coconut milk all over. Tilt pan around so it’s evenly distributed. Top with a few more nuts and chocolate.
  • Bake 27-30 mins or until bubbly and golden at center.
  • Let cool completely then place in fridge at least 12 hours before slicing and serving.

CBD Brownie Fudge Balls

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I have a serious sweet tooth. Any time of the day, any day of the year, I’m ready to nosh on some serious desserts. But I don’t want my blood sugar bouncing all over the place, and want to feed my body nutrient-dense foods that will keep me feeling strong and healthy for years to come. Solution: make healthy, homemade desserts that taste decadent while filling your body with good-for-you ingrdeints.

These CBD Brownie Fudge Balls fit the ticket. They’re chewy rich chocolatey heaven packed with protein, healthy fats, fiber, and crazy clean ingredients.

I snuck in some added benefits with collagen peptides for protein and gut health, as well as some CBD to help manage chronic pain, sleep better, and chill out. If CBD isn’t your thang, you can just use normal coconut oil instead. And if you don’t have collagen peptides, you can always sub for another tablespoon or two of almond flour.

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CBD Brownie Fudge Balls

Ingredients

  • 1 cup raw walnuts
  • 1 cup Bob's Red Mill almond flour
  • 10 Imperfect Produce dates soak in boiling water 10 mins
  • 3 tbs cacao powder
  • 1/4 cup Blueridge Hemp chocolate CBD coconut oil
  • 1/4 cup hemp seeds
  • 4 scoops Vital Proteins collagen peptides
  • Pinch of salt

Instructions

  • Blend all ingredients in a food processor until a sticky ball forms
  • If you want them firmer, add more nuts or almond flour
  • Roll into balls, sprinkle with flaked salt or roll in cocoa powder
  • DEVOUR

CBD Chocolate Chip Cookies

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Is it just me, or do chocolate chip cookies really bring you back to childhood? There’s something about the smell of fresh baked cookies wafting through the kitchen that makes me feel cozy, cared for, and real excited to get down with some sweet treats. 

Well I took this childhood favorite, and gave it a major adult upgrade: CBD. 

CBD is short for cannabidiol, a chemical compound from the cannabis plant. It’s a naturally occurring substance that’s used in products like oils and edibles to impart a feeling of relaxation and calm. Unlike its cousin tetrahydrocannabinol (THC), it’s not psychoactive, and federally legal in all 50 states. There have been numerous benefits attributed to CBD, including improved sleep, decreased stress, and improvement in pain and inflammation. 


While I can’t speak to everyone’s experience with CBD, personally I’ve really benefited from adding it to my routine. I’ve noticed SUCH an improvement in my sleep and managing my stress. I fall asleep faster, stay asleep longer, and wake up fewer times throughout the night. Additionally, it helps with my racing brain before bed, and generally mellows my internal stress levels. 

I will note that I haven’t seen much of an improvement in my chronic pain with CBD oils, but have found some help with CBD creams. I’m by no means advocating that it’s right for everyone, but I have personally had a very positive experience with trying it out. 

Back to the cookies! This recipe is vegan, paleo, and refined sugar free – but most importantly DELICIOUS. You could always omit the CBD oil.

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CBD Chocolate Chip Cookies

Ingredients

  • 2 flax eggs 2 tbs flax, 5 tbs water
  • 1 cup Wild Friends almond butter
  • 1 tsp vanilla extract
  • 3 full droppers Sunday Scaries CBD
  • 1/2 cup coconut sugar
  • 1/2 cup + 2tbs almond flour
  • 1/2 tsp baking soda
  • 1/4 cup Nativas Organics cacao nibs
  • 1/3 cup Enjoy Life Foods dark chocolate chips

Instructions

  • Heat oven to 350
  • In a big bowl, mix together flax and water to make flax egg. Let gel for 15 mins.
  • Add almond butter, vanilla extract and CBD oil and mix until combined.
  • Mix in coconut sugar.
  • Add almond flour and baking soda.
  • Fold in cacao nibs and chocolate chips.
  • Scoop into balls, and top with a few more chocolate chips.
  • Refrigerate for 30 minutes.
  • Bake for 10-12 minutes. Let cool completely. Sprinkle with flakey sea salt.
  • DEVOUR.

Healthy Homemade Reese’s Bites

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Who else is a peanut butter + chocolate lover? I honestly don’t think there is a combo more and dear to my heart. I grew up devouring Reese’s cups like it was my goddamn job. So as i’ve gotten older and transitioned away from most processed foods, I was searching for a way to recreate this classic combo with real ingredients.

Enter these healthy homemade Reese’s bites, which taste just like the real thing. The only difference: they’re made with just five clean and simple ingredients, as well as being vegan, refined sugar free, and packed with plant-based protein. 

I used Aloha vegan protein – it has the cleanest ingredients I’ve found for protein, with no additives or artificial sweeteners, and now has MCT oil for natural energy and endurance.

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Healthy Homemade Reese’s Bites

Ingredients

  • 1/2 cup + 2 tbs creamy peanut butter I like this brand
  • 2 scoops Aloha vanilla protein
  • 2 tbs maple syrup
  • 1 bar dark chocolate melted (eating evolved)
  • 1 tbs coconut oil

Instructions

  • Mix together peanut butter, protein, and maple syrup until combined.
  • Form into small balls and flatten slightly.
  • Place in freezer for 15 minutes.
  • Meanwhile, melt chocolate and coconut oil in microwave in 15 second intervals.
  • Using a fork, dip peanut butter balls into melted chocolate, then place on lined baking sheet.
  • Sprinkle with flaked sea salt, and place in fridge to firm up.

Tahini Collagen Cookie Dough Bars

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Wow. Just wow. I really nailed these. Not to toot my own horn, but TOOT TOOT! 

I was always the kid who made cookies or brownies just so I could most of the batter. And honestly I haven’t changed much from those days. But avoiding salmonella and/or a stomach ache seems like a pretty good idea, so I developed a recipe that gives me all the happy dance wiggles of sneaking bites of cookie dough from the mixing bowl. 

These Tahini Collagen Cookie Dough Bars are incredibly rich and satisfying, while packing a sneaky nutritional punch. Sourcing some quality protein from the collagen peptides (here’s a great article explaining the benefits of collagen), fiber and minerals from the almond flour and tahini, as well as antioxidants from dark chocolate, this is a cookie dough you can feel good about eating!

You can also customizable this recipe based on your food preferences or what you have on hand. For example, you can use any nut/seed butter in place of tahini. And if you don’t have collagen you can swap for more almond flour or even use protein powder (though I haven’t tested with protein powder, fair warning!).

This recipe is paleo, dairy free, and refined sugar free, with no baking required. Pro tip: they’re even better 2nd and 3rd day, if they last that long.

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Tahini Collagen Cookie Dough Bars

Ingredients

For Cookie Dough

  • 1/2 cup tahini
  • 1/2 cup almond flour
  • 1/4 cup maple syrup
  • 1/4 cup collagen peptides
  • 1 tbs coconut oil
  • Pinch of salt
  • 1/3 cup dark chocolate chips

For Chocolate Topping

  • 1 bar signature dark chocolate
  • 1 tsp coconut oil

Instructions

  • Mix together cookie dough ingredients . The dough will be a bit crumbly, but stick together if you roll it into a ball. it feels too dry, add another tbs of coconut oil.
  • Fold in chocolate chips.
  • Line a 8×4 bread pan with parchment paper.
  • Press dough into pan.
  • In a microwave or double boiler, melt together chocolate and coconut oil. Pour the chocolate mixture over the cookie dough.
  • Refrigerate 30 mins or until hardened.
  • Sprinkle with flaky sea salt, slice, and DEVOUR.

Sweet Potato Toast

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Coming at ya here with whole30 friendly sweet potato toasts! Gosh these are the tastiest and the best substitute for that bread.  The best part is they can be savory or deliciously sweet. You guys can literally pile up any toppings and they will taste amazing. Here’s some fun examples:

  • Almond butter with blueberries and coconut
  • Avocado, everything but the bagel seasoning, and microgreens
  • Banana, pomegranate seeds, and freeze dried raspberries
  • Honey crisp apple slices with coconut and cashew butter

Now let’s start with baking these beauts.

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Sweet Potato Toast

Ingredients

  • 1 Sweet Potato
  • Assorted Ingredients (see above for inspo)

Instructions

  • Heat oven to 425
  • Slice sweet potato into long, ÂĽ inch thick strips
  • Rub with coconut, olive, or avocado oil
  • Bake for 20-15 minutes, flip at 10 minute mark
  • Top with toppings!

Notes

These are not crispy crunchy toasts like bread. Sorry, that ain’t gonna happen without frying. But these do make a wonderful alternative if you’re keeping it plant based, vegan, and grain free!

Probiotic PB&J Smoothie

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This baby is literally my childhood just blended up into a bomb breakfast smoothie.  If only I got this snack as a kid… definitely more boujee than my white bread pb&j sandies. Not only is it the tastiest treat, but it’s grain free, packed with protein, probiotics, fiber, and healthy fats.  I mean, c’mon! The perfect post- workout drink! Honestly wish I could have this every day.

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Probiotic PB&J Smoothie

Ingredients

  • 1/2 cup frozen berries
  • 1/2 cup frozen raw zucchini
  • 1/2 frozen banana
  • 2 scoops Terra Origin berry probiotic collagen peptides
  • 2 tbs hemp seeds
  • 1 tbs peanut butter you can swap for almond or cashew butter to keep paleo
  • 1/2 cup Califia Farms almond milk

Instructions

  • Blend together in high powered blender (I use a Vitamix). Topped mine off with a drizzle of peanut butter, blueberries, hemp seeds, and Purely Elizabeth grain free banana walnut granola