I was afraid the filling mixture wouldn’t turn out as I wanted it to but to my surprise it actually worked better than expected.

I love chai spice flavor anything. I am thinking of making a sponge cake with this flavor as well as the frosting. I have not made a sponge cake in forever and since my birthday is just around the corner I think this type of cake would be the perfect contender.

I am probably going to make some ice pops this flavor as well. I love making my own ice pops around this time of year. They are so easy and versatile and I believe my kids will enjoy them too.

Anyways. I kept the base of the pie quite simple with only 2 ingredients. I actually have a recipe for energy balls just using these two ingredients. The mixture is delicious just by itself so if you like to make a bit more and make balls with it go ahead. I did so I could have some to take for school during the week.

I am planning on making more no bake pies this summer. I will be using the same base for the filling. I think the sky is the limit when using cashews to make vegan pies. I intent to try one with a lemon/lime flavor. I love lemon anything  as well so I think that will work well.

Anyways, I won’t bored you any further with none of my recipe ideas so I hope you get to try this no bake chai spice pie that it is vegan and gluten free. It is perfect for any gathering or healthy dessert.

Enjoy!

No bake chai spice pie

Miryam's original recipe

Yield: 12 servings

Total Time: 4 hours

Ingredients:

Base

• 2 cups pitted dates
• 2 cups unsweetened shredded coconut
• 2-3 tbsp water

Filling 

• 3 cups raw cashews, soaked overnight and drained
• 1/2 cup maple syrup
• 1/4 cup coconut oil
• 1 tsp vanilla extract
• 1 tsp cardamon powder
• 1/2 tsp cinnamon
• 1/4 tsp clove powder

Topping

• 1/2 cup chopped pecans
• 1/3 cup dark chocolate, melted, vegan if need be

Directions:

In a food processor add the crust ingredients and pulse until you obtain a mixture that will adhere together.

Transfer the mixture to a removable pie pan of your choice. I used a rectangular one. Press the mixture to the bottom of the pan without going up the sides.

Add the filling ingredients to the food processor and pulse until you obtain a homogenous mixture. About 2-3 minutes.

Transfer the mixture to the pan and spread evenly. Arrange the chopped pecans around the edge of the pie and freeze for about 3-5 hrs.

Take the pie out of the freezer and drizzle the chocolate over the pie and serve.

NOTE: Store pie in the freezer and take out 30 minutes before serving.

The post No bake chai spice pie appeared first on Eat Good 4 Life.

This gluten free caramel apple tart was just simply the bomb. I think one of my favorite tart I have made. It wasn’t extremely sweet which is what I enjoyed the most and I didn’t bother to peel the apples either because I like to have the fiber that provides.

You can use any type of apples you like and you can also peel them. It will take you more time though since not peeling the apples saves you some time.

I believe you make this tart with other types of fruits such as pears and peaches. Perhaps next time I will make one of each.

If you guys want to make these awesome apple caramel tart make sure you visit my friends at Nuts.com You will be able to shop and purchase any other healthy ingredients you may need for your cooking and baking such as nuts, dried fruits, grains, flours, pasta and much more so make sure you browse around.

If you are looking for a gluten free tart version I really recommend making this one. Super easy, healthier and not that sweet at all.

Enjoy!

This recipe is sponsored by Nuts.com The opinions and text are all mine. The end.

The post Gluten free caramel apple tart appeared first on Eat Good 4 Life.

I have three different versions of pecan pie already. While I love this one because it is vegan, gluten free and no bake I think I prefer this other one. Granted this one is healthier but since it is the holidays I really want to go all out with dessert.

For the filling I used bourbon to spice things up a bit. You don’t have to. You can simply just add a little bit of vanilla extract instead and you are good to go.

These no bake gluten free vegan pecan pie is best when frozen. Then thaw the pies out for about 20 minutes before serving. I have also kept the pies in the fridge and they are still good. Either way is fine.

I don’t think I have been so busy before cooking and baking. The past two weeks I have been nothing but developing recipes and working hard in my kitchen. Don’t get me wrong, I love eating, cooking a baking. It is literally my passion, however, sometimes I just need a brake. Very soon…

I was going to post this recipe tomorrow but since the holidays are just around the corner I figured I give you some extra time to gather the ingredients in case you decided you want to make this no bake gluten free vegan pecan pie.

I hope you like this take, it is nothing but super easy, healthier and still delicious.

Enjoy!

No bake gluten free vegan pecan pie

Miryam's original recipe

Yield: 8 servings

Total Time: 20 minutes

Ingredients:

Crust

• 2 cups almond flour
• 1/2 cup pitted dates
• 1/2 cup pecans
• 2-3 tbs water

Filling

• 2 cups dates
• 2 tbs bourbon, (or 3 tsp vanilla extract)
• 1/3-1/2 cup almond milk

Topping

• 1/2 cup Whole pecans

 

Directions:

In a food processor place the crust ingredients and pulse until the ingredients come together. Press the mixture into 3 tart pans with removable bottom. Set aside.

Place filling ingredients into a food processor and pulse until the mixture is smooth and homogenous. You may have to add more milk. Divide the filling between the three tart pans and smooth the top. Decorate with whole pecans.

Refrigerate for at least 3-4 hours.

NOTE: I place pies in the freezer for 1 hour before I serve. It is easier to unmold this way!

The post No bake gluten free vegan pecan pie appeared first on Eat Good 4 Life.

I am making these gluten free bourbon pecan bars again this week and then for thanksgiving dinner. I am actually doubling the batch each time I make them because they lasted no time. They were gone within a day they are so good.

The addition of bourbon was just plain awesome. While you can still use vanilla extract if you like the bourbon gives it a unique flavor so try it, you will be surprised.

These gluten free bourbon pecan bars is not something that I would be eating every day but given the holiday season I am giving them a few tries.

I am planning on making a few other desserts as well, most likely holidays cookies. I have a couple of sugar cookie recipes I like a lot but I want to try to make something new and perhaps something that is also gluten free and vegan, will see!

There is not much I can say about these bars, but that you have to try them for yourself. I was skeptical at first but it turns out that these gluten free bourbon pecan bars have become one of my favorite desserts lately. So darn good!

Enjoy!

Gluten free bourbon pecan bars

Miryam's original recipe

Yield: 8 bars

Total Time: 45-50 minutes

Ingredients:

Crust

• 2 1/2 cups almond flour
• 3 tbs bourbon, for a GF version see note below
• 2 tbs coconut oil, melted
• 1 tbs maple syrup

Filling

• 3 eggs, room temperature
• 1/2 cup maple syrup
• 1/2 cup unrefined sugar
• 1/2 cup chopped pecans
• 3 tbsp coconut oil, or butter
• 3 tbs bourbon (I used  maple flavor)

 

 

Directions:

Preheat your oven to 350 degrees Fahrenheit.

To make the crust, mix ingredients in a medium sized bowl until combined.

Line a 8x8 square baking dish with unbleached parchment paper. Press crust mixture into the baking pan and bake for 10 minutes or until the crust starts to brown. Remove from the oven and allow it to cool.

Using a stand mixer, add the eggs and coconut sugar and whisk until you get a pale brown foam, about 2 minutes. Transfer the mixture to a saucepan. Add the coconut oil, bourbon and maple sugar. Cook over medium to low heat for about 6-8 minutes, stirring constantly until the mixture is thickened. Turn off the heat and allow filling to cool for 5-10 minutes.

Pour filling mixture over the crust and decorate with the pecans. Bake for 20 minutes. Let cool to room temperature and refrigerate for at least 6 hours before serving.

NOTE: For a GF version use one part vanilla extract plus two parts water for each tablespoon of bourbon.

The post Gluten free bourbon pecan bars appeared first on Eat Good 4 Life.

When I made this gluten free pecan pie it was actually my first time making pecan pie. I was a little bit skeptical at the pie turning out but to my surprise it was super good. It was gone in a matter of a day so the next day I made another version and that one was also gone in no time.

I am really liking this dessert. For thanksgiving and Christmas this is going to be our dessert of choice.

I tried to healthify the pie a tad but with all of the sugar this pie calls for it was hard. I used a mixture of coconut sugar, which I love the color plus it is lower in the glycemic index, and maple syrup. The pie turned out perfect. I never use corn syrup so I thought why not maple sugar?

You can add more pecans to the top if you like and decorate the pie as you wish. I used heavy cream with a little bit of maple syrup and use a piping bag to give it a nice pattern.

For the gluten free pecan pie recipe visit my friends at nuts.com You will find all of the ingredients needed for your baking these coming holidays as well as ingredients to make this awesome pie.

Enjoy!

The post Gluten free pecan pie appeared first on Eat Good 4 Life.

As mentioned before, I have been trying to avoid using the oven for baking lately. Since the weather is warm already I really don’t feel like using the oven, and after my brand new central air broke twice in the past 3 weeks, well, I think leaving the oven off to prevent from my house to get even warmer sounds like a good idea.

To make these no bake mini strawberry pies I used my mini tart pans that I haven’t used in for ever. The recipe actually makes 4 tarts so plenty to go around for a family of 4.

To sweetened the strawberry pies I used Truvía^® Spoonable, which is a convenient, zero-calorie way to sweeten anything. You can use between 1 to 2 tablespoons depending how sweet you want the  filling. It is the equivalent of 1/4 cup to 1/3 cup of regular sweetener but you can learn more by visiting Truvia®.

On another note, we are actually off for Spain today and I can’t tell you enough how excited I am. I will still blog and post recipes while there, but the frequency want be as much. I am sure I am going to have a busy time visiting friends and family and eating my way through that. So excited…

Well, I leave you with this sensational no bake mini strawberry pies that I hope you get to try soon. They are truly sensational and easy to make to say the least. No bake, gluten-free and vegan. I think the perfect dessert for fathers day!

Enjoy!

No bake mini strawberry pies - Gluten free + Vegan

Miryam's original recipe

Yield: 4-5 mini tarts

Total Time: 25 minutes

Ingredients:

Crust

• 3 tbs coconut oil
• 3 tbs cocoa powder
• 2 cups rolled oats, gluten free
• 1/2 cup dates
• 1/4 cup water

Filling

• 14 oz coconut cream
• 1/4 cup strawberry preserves
• 1-2 tbs Truvia spoonable, or 3 tbs maple syrup

Topping

• 1 lb fresh strawberries, sliced
• 1/4 cup chocolate chips, vegan
• 1 tbs coconut oil

Directions:

For the crust, in a food processor add all the crust ingredients and pulse until the mixture comes together. Divide the mixture onto 4-5 mini tarts and press down all the way to the edges and up the side of the molds.

For the filling, in a medium mixing bowl add the ingredients and combine. I do this with a wire whisk. Pour the filling over the prepared mini tarts and place in the freezer for about 1 hour.

For the topping, in a safe microwave dish place the chocolate chips and coconut oil and melt in the microwave at 30 seconds intervals stirring in between.

Take the mini pies out of the freezer and arrange the sliced strawberries over the pies. Drizzle with the melted chocolate.

Keep in the fridge until ready to serve.

The post No bake mini strawberry pies – Gluten free + Vegan appeared first on Eat Good 4 Life.