It’s National Chocolate Chip Cookie Day!

August 4th is National Chocolate Chip Cookie Day, which means it’s time to enjoy the perfect combo of cookies and chocolate. 

I don’t know about you, but chocolate chips are a staple at home; I always have a bag around because I put them on everything! Chocolate chip cookies, chocolate chip pancakes, chocolate chip oats, chocolate chip milkshake… you get the idea. 

During the last three years, I’ve made a couple of recipes inspired by chocolate chip cookies. So grab a chocolate chip cookie, or four, and let’s look back on those, shall we? 

First off, a classic: Vegan Chocolate Chip Cookies

The perfect soft vegan chocolate chip cookies recipe with a few tricks to make them extra soft and thick. These are my go-to chocolate chip cookies, super easy to make, and stuffed with chocolate chips!

Vegan | Soy-free

To this day, this is my most viewed recipe: Vegan Cookie Dough Cheesecake

Vegan Cookie Dough Cheesecake has a tangy-sweet cheesecake filling made from cashews, dotted with chocolate chip cookie dough bites and a walnut & cookie dough-based crust. This vegan no-bake cookie dough cheesecake is the perfect vegan dessert. 

Vegan | Gluten-free | Soy-free

One of my favorite breakfasts: Cookie Dough Nice Cream

Turn frozen bananas into ice cream with this amazing Cookie Dough Nice Cream recipe. Nice Cream: it’s ice cream, but nicer for your body, the environment, and the animals. 

Vegan | Gluten-free | Soy-free

Santa’s Favorite Cookies: Vegan Peanut Butter Blossoms

Vegan Peanut Butter Blossoms- the perfect combo, peanut butter & chocolate, they’re soft with a little bit of crunch and super simple to make. Cookies that you can share with your family & friends!

Vegan | Soy-free

The basic: Edible Cookie Dough

This Protein-Packed Vegan Cookie Dough is egg-free and dairy-free but tastes and feels just like the real thing! With nothing but good, clean ingredients, you’ll be eating this dough straight out of the bowl. 

Vegan | Gluten-free | Soy-free

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

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Vegan| Gluten Free | Soy-free

Packed with powerful antioxidants, fibers, plant-based proteins, and most importantly, no added sugars, this smoothie is guaranteed to satisfy your sweet tooth while still being completely healthy. This is my favorite breakfast smoothie for several reasons: 1. Chocolate (obvs), 2. Keeps me full for a really long time, and 3. (I think) Cherries are my favorite fruit.

I think I don’t acknowledge cherries as much on my blog because they’re really hard to find here; I mean, I haven’t seen them in bulk in over a year. I would honestly prefer buying them in bulk, pitting them, and then freeze them. For now, I’m sticking to buying them frozen.

Now I would have this smoothie every day, but I kind of don’t want to ruin its magic, so I only have it on the weekends. And by magic I mean it’s richness and heavenly creaminess. I find it to be a super filling, gives me tons of energy, and it keeps my chocolate craving in check. For me, it works amazingly well as a breakfast, but it can also work as a healthy snack, for a post-workout boost or good-night meal.

For this smoothie, I used frozen bananas as a base for natural sweetness and it also gives it the creamy texture. I also used frozen cherries, raw cacao powder, chia seeds and cacao nibs, that enriched the smoothie with antioxidants, vitamins, and minerals.

Notes:

• Want more nutrition? Try adding ¼ cup of oats.
• Want less chocolaty flavor? Just add 1 tbsp of cacao powder instead.
• Want more heavenly creaminess? Add 2 bananas instead of  1½.
• Don’t like the banana flavor? Switch for your favorite vegan vanilla ice cream!

Pin Print

Choco-Cherry Vegan Shake

Rating: 5.0/5

( 1 voted )

Serves: 1-2 Prep Time: 5 Minutes Cooking Time: 5 Minutes 5 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 ½ frozen bananas
• ½ cup frozen cherries
• 1 cup of plant-based milk of choice (I use coconut milk)
• 2 tbsp cacao powder
• 1 tsp chia seeds
• 1 tsp cacao nibs
• Chocolate sauce: melt ½ tbsp of coconut oil + 1 tbsp cacao powder + 1 tsp maple syrup

Procedure

1. Blend all of the ingredients together until smooth.
2. Mix the chocolate sauce ingredients and add some to the bottom of your smoothie glass.
3. Pour the shake to the glass, and ENJOY!

Did You Make This Recipe?

How you went with my recipes? Tag me on Instagram at @veggiejeva

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

When you leave feedback it helps me improve and grow, leave me a comment below!

If you have Pinterest, you can find me here and Pin the following picture, if you like!

All images & content are protected. Please do not use my images or content prior to permission. If you want to republish this blog post, please link back to this post. Thank you for supporting VeggieJeva!

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Vegan | Gluten-free | Soy-free

I’m a big fan of coconut treats, and this recipe ticks all the boxes: simple, few ingredients & cost effective. They’re not raw, but they don’t require any baking, and they come together with only 6 ingredients. Most importantly, they are intensely, supremely satisfying, seriously addictive and take minutes to whip up! Once you bite into these chewy coconut bars you’ll know exactly what I’m talking about!

Are these Coconut Bars healthy?

Amazingly, yes! They contain lots of good fats: desiccated coconut, coconut cream, coconut oil & nuts.

But what about the sugar?

For this recipe, I used date syrup, which is less sweet than agave, honey, or maple syrup. Its benefits include low-Glycemic index food, high fiber content, & 78% invert sugar. However, if you can’t find date sugar, natural maple syrup will work just fine.

Variations:

• Trade the macadamia nuts for cashews or almonds
• Cover the bars in chocolate to create vegan mound bars!
• Try adding dried berries to the mix: cranberries or goji berries

Keep them in the fridge and serve straight from there. They will stay fresh for a week (or even longer) when kept stored in a covered container, though let’s face it, they will never last that long!

Recipe: Macadamia-Coconut Bars

Ingredients:

• 2 cups shredded coconut (unsweetened)
• ½ cup raw macadamia nuts
• ½ cup raw cashews
• ⅓ cup coconut cream
• Optional: 4 tbsp coconut oil
• Optional: date, agave or maple syrup (to taste)

Procedure:

1. Blend all ingredients in a food processor.
2. Line 8×4 pan with parchment paper & press down coconut mix.
3. Place in the fridge for approximately 20 minutes and let set.
4. Remove from fridge & cut into bars.

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

When you leave feedback it helps me improve and grow, leave me a comment below.

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Vegan | Gluten-free | Soy-free

Valentine’s Day is just around the corner! Here’s a treat that you can prepare for any valentine’s day activity.

Chocolate bark is probably the easiest type of chocolate sweet treats you can make; so simple, while still looking fancy enough. The hardest part: waiting for the chocolate to set.* The best part: licking your fingers afterward! It’s perfect during the Christmas Holidays, for Valentine’s Day or as a handmade gift any time of year.

This is one of my favorite chocolate bark recipes. The combination of dark chocolate, macadamia nuts, raspberries, and coconut reminds me of Raspberry Chocolate Tart.

*Kidding! The hardest part was shooting this recipe; this heat will melt anything in just five minutes.

Notes:

• Want to try this with white chocolate instead? There are brands out there that work on Dairy-free white chocolate, but it can be annoyingly expensive.
• I used dark chocolate, however, you can use non-dairy milk chocolate.
• Can’t find non-dairy chocolate bars? Non-dairy chocolate chips are usually easier to find and will work just as well.

Recipe: Chocolate-Raspberry Bark

Ingredients:

• 4 non-dairy dark chocolate bars (about 128g)
• ½ cup coconut oil
• Optional: 2 tbsps plant-based milk
• Toppings: chopped macadamia nuts, raw coconut chips, & halved raspberries

Procedure:

1. Prepare a small baking sheet (I used 8×8) with parchment paper.
2. Place small pieces of dairy-free chocolate (I used 4 bars) in a bowl on top of a pot with recently boiled water, add coconut oil and allow the chocolate to melt gently.
3. Once the chocolate has melted, mix well until combined.
4. Pour the chocolate into the baking sheet, and add your toppings in.
5. Leave to set in the fridge for at least an hour. Break into pieces and enjoy!

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

When you leave feedback it helps me improve and grow, leave me a comment below.

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Vegan | Gluten-free | Soy-free | Sugar-free

Here’s a quick, easy, and satisfying recipe for Raw Walnut & Oat Brownies that you can even have for breakfast. They come together in about 20 minutes and require simple ingredients probably already have in your kitchen, such as:

• Walnuts
• Rolled Oats
• Dates
• Cacao Powder
• Cacao Nibs
• Salt
• Coconut Oil

These brownies stayed in the back of my mind for a while, after indulging in a similar one while visiting Mexico City a couple of weeks ago. I just knew that I had to figure out the recipe. The best part? These come together super quickly, and they’re one of the few recipes that accommodate most diets: gluten-free, dairy-free & sugar-free.

But don’t let that fool you into thinking that these are boring; these brownies are my most decadent yet, with an added depth of flavor from dates, & coconut oil. The healthiest vegan dessert!

Notes:

• To soften up the dates, place them in hot water for about 30 minutes.
• The number of dates to add will depend on your preference. I personally love my brownies more on the bitter side, so I add 15 dates.
• Feeling creative? Chop these brownies up & add them to your favorite nice-cream!

Pin Print

Raw Walnut & Oat Brownies

Rating: 3.1/5

( 14 voted )

Serves: 6-12 Cooking Time: 25 Minutes 25 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Brownies:

• 1 1/2 cup of walnuts
• 1 cup of rolled oats
• 3/4 cup cacao powder
• 15-25 Medjool dates, pitted & softened
• Salt (I prefer Himalayan Salt)

Fudge Topping:

• 1/2 cup of melted coconut oil
• 1/3 cup (approx.) of maple syrup or agave nectar
• 1/2 cup of cacao powder
• A pinch of salt

Procedure

1. Add 1 cup of walnuts with the rolled oats to a food processor and pulse until blended. Then blend in the cacao powder and salt.
2. While the food processor is running, chop up the rest of the walnuts. Place aside.
3. While the motor is running, add one date at a time, and process until everything comes together and is slightly sticky. The number of dates to add will depend on your preference, so taste as you go.
4. Place mixture in a bowl with the half cup of chopped walnuts and combine with your hands.
5. Transfer to a parchment paper-lined dish (I used an 8x8 in baking dish) and press firmly until even. Place the brownies in the freezer while you make the chocolate fudge.
6. For the fudge: To a bowl add coconut oil, cacao powder, maple syrup (to taste) & salt. Whisk together, make sure there are no dry lumps. Pour the mixture over the top of the brownie; top with cacao nibs and extra walnuts.
7. Place them back in the freezer for about 1 hour. Once everything is completely set, cut into squares and place in an airtight container for up to 2 weeks.

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

When you leave feedback it helps me improve and grow, leave me a comment below!

If you have Pinterest, you can find me here and Pin the following picture, if you like!

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Vegan | Soy-free

Is this me posting an unscheduled recipe???? Yes! This is for you to make tonight for Christmas Eve; cookies that you can share with your family & friends!

Growing up these were my favorite cookies, Peanut Butter Blossoms. My mom & I made them all the time, especially during Christmas. When I was little I used to make these for Santa, only to later find out that there was no Santa, and the cookies were getting eaten by my parents.

They have the perfect combo, peanut butter & chocolate, they’re soft with a little bit of crunch, and they’re super simple to make. However they’re not vegan, and only this year it occurred to me that I could make them vegan. Usually a Hershey kiss is pressed down in the center of the cookie right after it comes out of the oven, but unfortunately, there are no vegan kisses. You can totally make your own vegan kisses, but let’s be honest, ain’t nobody got time for that. So, I had to go for some non-dairy chocolate chips in the center. Equally amazing!

They turned out great, on my first try! And I can promise you, that even the PB haters will love them. And if you have someone in your family who’s allergic to peanuts, you can easily change the peanut butter for almond butter or even any other nut butter.

Here’s the recipe for you to enjoy a vegan version of one of my childhood favorite, during Christmas Eve!

Recipe: Santa’s Cookies- Vegan Peanut Butter Blossoms

Serves: 24 cookies

Ingredients:

• ½ cup non-dairy butter, melted
• ¾ cup creamy peanut butter, softened
• ⅓ cup coconut sugar
• ⅓ cup dark brown sugar
• 1 flax egg (1 tbsp ground flax seeds + 2 Tbsp water, allow to sit a couple minutes)
• 2 tbsp plant-based milk
• 1 tsp vanilla extract
• 1 ⅓ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• Non-dairy chocolate chips

Procedure:

1. Preheat oven to 375 degrees.
2. To a mixing bowl, add melted butter & whisk in the sugar. Then mix in the peanut butter, flax egg, vanilla extract & salt.
3. Add in the flour & baking soda. Mix well until combined and a dough is formed.
4. Chill in the refrigerator for 20-30 minutes.
5. Scoop out small, tablespoon size amounts of dough and roll into balls between your palms. Then place on a parchment paper lined baking sheet spaced, an inch or two apart.
6. Then bake for 8 to 10 minutes. Super important: don’t let these overbake!
7. Immediately upon removing the cookies from the oven, gently press your thumb in the middle, to create a dent. Place a couple of chocolate chips in the middle, and allow to cool completely.
8. Enjoy!

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

When you leave feedback it helps me improve and grow, leave me a comment below.

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Last Saturday was my 23rd Birthday (YAAAY)! And contrary to the typical party that my family usually throws, this year I opted for a nice vegan dinner with friends & family.

Here’s a recap…

Early in the morning, my mom made my favorite pancakes, Oreo Pancakes! Complete with melted non-dairy chocolate chips on top.

The 11th of August is also the day that I received my lovely Barbs <3 This year is our 7th year anniversary together!

Later in the afternoon, I went to local jewelry designers, Muns Jewelry, a brand new shop opening event.

And then in the evening, we had dinner at my favorite plant-based restaurant, El Grifo. We had previously reserved their second floor for about 25 people.

Here are some photos & Instagram stories regarding the food (unfortunately, we didn’t get any pictures of our meals since we didn’t want anyone in my family to feel uncomfortable).

Now, let’s talk about the cake. Midweek the person who was in charge of making my vegan cake, canceled. Midweek? A vegan cake for 25 people? Where?! I quickly remembered that one of my Instagram followers has a Vegan Bake Shop called Atabey’s Vegan Shop. I was so relieved when she agreed to work on the cake.

I ended up getting their Vegan Double Chocolate Cake with Avocado-Chocolate Ganache, and I couldn’t be any happier! Everyone loved it…

aaaaand that’s a wrap everybody!

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Vegan | Gluten-Free | No-Bake

Hello everybody! Long time no see… We’ve just got back from an amazing week in Amsterdam, where we enjoyed the strolls along the canals, the museums, the parks and literally everything in that city. We also had the opportunity to try the amazing vegan food over there, so in the next couple of days expect a full Amsterdam Vegan Guide.

Okay, here’s a preview: CHOCOLATE MILKSHAKE WITH SOYA WHIPPED CREAM & VEGAN CHOCOLATE SPRINKLES WHAAAT

I’m still drooling over this one…

Now back to the scheduled programming:

If you’re a coconut & chocolate fan, you’ll love these vegan salted chocolate-coconut bars. These are made with simple, clean ingredients for a sweet treat that you can feel good about eating, and to be honest you probably already have them in your pantry. They’re also super nutritious and makes for a healthy dessert (& maybe even breakfast). Seriously it’s super easy to make while being vegan, gluten-free, dairy-free & refined sugar-free!

I’m not kidding, these are so good, my family was fighting over them! But why & how are they so good?

• They are full of whole plant-based ingredients
• No additives, refined sugars, and weird unpronounceable ingredients
• Obviously, they’re dairy & egg free, but they’re also soy, gluten, and refined sugar-free

Not to mention, these are no-bake, which means there will be no hot oven on during these scorching-hot days! Seriously, it’s a damn inferno outside, and with the Saharan Dust Storms hitting the Caribbean right now, it’s just worse. So I’m hoping these will cool off the hot summer for my lovely readers.

How to:  For the base, I blended raw cashews, rolled oats, liquid sweetener of your choice and coconut oil, along with some spices. And for the velvety chocolate topping, I simply melted dairy free semi-sweet chocolate chips with coconut oil & some Himalayan pink salt.

Notes: 

• For gluten-free bars, use a certified GF brand of oats. I used Bob’s Red Mill.
• For a healthier version: Instead of melting chocolate chips, whisk together liquid sweetener of choice, coconut oil, and cacao powder in the double boiler, until smooth.
• Don’t have cashews? Try this with walnuts or almonds, maybe some Brazilian nuts.

Recipe: Salted Chocolate-Coconut Bars

Ingredients

Base:

• 1½ cups raw unsalted cashews
• 1 cup rolled oats
• ¼ cup unsweetened coconut flakes
• ¼ cup coconut oil, melted
• ¼ cup liquid sweetener ( brown rice syrup, maple syrup, agave nectar)
• Dash of cinnamon & vanilla extract
• Pinch of pink Himalayan salt

Chocolate Topping:

• 1 cup non-dairy semisweet chocolate chips
• ¼ cup coconut oil
• Pinch of pink Himalayan salt

Toppings:

• Cashews, chopped
• Unsweetened coconut flakes
• More pink Himalayan salt

Procedure:

1. To a food processor, add cashews and blend for 2-3 minutes. It’s very important to stop every 30 seconds or so, to scrape down the sides. You want to process the nuts until they start to form a dough.
2. Next, add the oats, coconut oil, unsweetened coconut flakes, liquid sweetener of choice and salt. Blend for another 2-3 minutes, scraping down the sides as needed, until ingredients are completely combined.
3. Empty dough into an 8×8 pan and press down firmly, spreading evenly to all edges. I find it helpful to use the flat bottom of a cup to really even it out. Let it rest on the fridge while you prepare the chocolate.
4. Now, for the chocolate topping. Create a double boiler by adding water to a pot, and placing inside a heat-safe bowl or measuring cup (preferably glass). To your heat-safe bowl or measuring cup, add in the chocolate chips, coconut oil & salt. Whisk together until smooth and well-combined.
5. Immediately pour over dough, spreading evenly with a spoon or spatula. Sprinkle with chopped cashews, coconut flakes & pink Himalayan salt.
6. Freeze for at least 1 hour before slicing.
7. Serve & enjoy!

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

When you leave feedback it helps me improve and grow, leave me a comment below.

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Finally, a real egg-free, bean-free & vegetable-free brownies. Not to hate on the healthy black bean or zucchini versions, but let’s be honest, they don’t make a real brownie. I’m really excited to share this recipe today because I’ve been working on this one for a couple of months now. After testing what feels like a lifetime of brownies, these came out a perfect texture. Non-vegan family, boyfriend & non-vegan coworkers approved!

If you’ve been a reader for a while, you may already know that I am obsessed with chocolate. Maybe that’s why every single dessert recipe here has chocolate. Veganizing a recipe can be super easy, but sometimes it can also be a real pain. Sure, you can easily substitute here and there, but sometimes ingredients don’t balance out correctly. For me, the perfect brownie is a cross between cake, fudge, and full-on chocolate.

JUST LOOK AT THAT FUDGE

LOOK AT IT

Now onto the process, I’ve noticed that the way that the brownie mix is combined is super important to reach the perfect texture. That’s why there’s absolutely no need for fancy equipment to make these brownies; all I used was a whisk, and hand mixed everything. These are made with just 10 ingredients that you probably already have in your pantry and can be baked in 30 minutes.

Store bought Cookies & Cream non-dairy ice cream

Notes:

• For the “eggs” in this recipe, I use flaxseeds. You can buy flax meal or you can ground flax seeds in a high-speed blender.
• For gluten-free recipe, use gluten-free all-purpose flour.
• Use semi-sweet or dark chocolate based, not the unsweetened kind.
• I use coconut oil, but if you don’t like the flavor, you can easily substitute for any vegetable oil.
• I know you’ll want to eat the brownies as soon as they come out of the oven but please be strong. Letting the brownies cool down for at least 2 hours is crucial for delicious, set and finished brownies.

So, without further ado, here are my fudgy vegan brownies made the traditional way, no beans or hidden veggies. Whoo!

Recipe: Super Fudge Brownies

Ingredients

Dry Ingredients:

• 1 cup all-purpose flour (I use Bob’s Red Mill)
• ½ cup cacao powder
• 3/4 cup organic brown sugar (or sugar of choice)
• 1/4 tsp baking soda
• 1/2 tsp sea salt

Wet Ingredients:

• 1 cup non-dairy chocolate chips, melted
• 2 flax eggs*
• 1/2 cup coconut oil
• 1/4 cup water
• 1 tsp pure vanilla extract

Other Ingredients:

• 1 cup non-dairy chocolate chips (unmelted)
• Toppings of choice: non-dairy chocolate chunks, walnuts, coconut flakes, more non-dairy chocolate chips, etc.

*For the flax seed egg (1 egg)

• 1 tbsp ground flaxseeds
• 3 tbsp water
• Mix together. Let sit for five minutes.

Procedure

1. Preheat oven to 325°F/160°C. Prepare a greased or parchment lined, 8×8 square pan.
2. Prepare your flax eggs, and set aside for 5 minutes.  
3. In a medium bowl, whisk the dry ingredients together: flour, baking soda, cacao powder, brown sugar and salt, until combined. Set aside.
4. In a separate bowl, add the 2 flax eggs, coconut oil, water, vanilla extract and melted chocolate chips, mix until completely combined.
5. To the dry mixture, mix in the wet mixture. If you find that the mixture turned out a bit too thick, you can add ¼ cup of water extra.
6. Stir in 1 cup chocolate chips. Then pour into prepared 8×8 pan.
7. Bake for 35 minutes. When finished, remove from oven and allow to cool completely for at least 3 hours.
8. Make a brownie sundae & enjoy!

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

When you leave feedback it helps me improve and grow, leave me a comment below.

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I’m sometimes skeptical of “healthy” dessert recipes because some of them call for sketchy ingredients, that mostly turn out doing more harm than good. As always, I try to cook and bake with mostly whole ingredients and minimize the sugar in recipes, as some ingredients already add the perfect amount of sweetness.

I love apples, they’re actually one of my favorite fruits, but sometimes buying them in bulk results in some of them going bad faster than you can eat them. This is why I decided to give them a different use, rather than just eating them raw all the time.

The first time I ate apple crumble was deep in the Pocono Mountains while traveling in Pennsylvania; it was the best dessert I’ve ever had. But now that I think about it, that apple crumble probably had a lot of unhealthy animal-derived ingredients. So I came up with a recipe to make it waaaaay healthier & completely plant-based!

So let’s go over how to make this plant-based crumble! This apple crumble has whole ingredients like oats, nuts, seeds, cinnamon, coconut oil, and agave, and it’s by far the best healthy dessert-breakfast I’ve ever had. It’s free of refined sugar and the only sweetener is just a tiny bit of agave syrup, plus the natural sweetness of the apples.

I used my favorite honey crisp apples as the base, for that distinct natural sweetness & because their firmness is great for baking. For the topping, I used a mix of rolled oats, pumpkin seeds, cashews, and because I absolutely love chocolate, I added some non-dairy chocolate chips (unsweetened). Also, this apple crumble also turns out to be completely gluten-free!

Bonus! This works perfectly well for meal-preps, it can last you for about a week in the fridge.

Recipe: Breakfast Apple Crumble

Ingredients

For the base:

• 2 apples, chopped
• 2 tbsp apple cider vinegar
• Ground cinnamon, to taste
• Agave syrup, to taste

For the topping:

• 1 ½ cups rolled oats
• ¼ cup coconut oil
• 2 tbsp agave syrup
• 1 tbsp cacao nibs
• 1 tbsp flax seeds
• 1 tbsp chia seeds
• Optional: pumpkin seeds, chopped cashews, chocolate chips, coconut flakes

Procedure

1. Preheat oven to 350 F.
2. In a loaf pan, add the chopped apples, the apple cider vinegar, the cinnamon & agave. Mix until completely combined.
3. In a bowl, mix all of the topping ingredients: rolled oats, coconut oil, agave, cacao nibs, flax seeds & chia seeds. Also, add your optional toppings.
4. Pour oat mixture on top of the apples. Cover with aluminum foil, to avoid the toppings burning.
5. Place in oven & cook for 30 minutes.
6. Once it’s done, wait until it’s completely cool to serve.

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use@veggiejeva and the hashtag #veggiejevaskitchen.

When you leave feedback it helps me improve and grow, leave me a comment below.

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