If you want your healthy eating habits to stick, you’ve got to find fun and flavorful ways to work seasonal ingredients into your everyday staples. Trust me, this simple shift can be a total game-changer for staying consistent in the kitchen.

Take these sweet and delicious stovetop cinnamon apples, for example. Every fall, I can’t get enough apples—they’re crisp, cozy, and so versatile. But instead of just snacking on them raw, I love to sautee them, transforming them into something warm and comforting. These cinnamon apples are quick to make, naturally sweet, and fill the whole house with that cozy autumn aroma.

The best part? They’re endlessly versatile! You can:

• Stir them into a bowl of protein-packed egg white oats
• Spoon them over a Greek yogurt and granola bowl
• Pile them high on cottage cheese pancakes or protein-rich French toast
• Serve them with some baked chicken thighs for a sweet and savory meal
• Or simply enjoy them warm right out of the pan as a lighter dessert option

If you’re anything like me, you’re always looking for simple ways to turn everyday ingredients into something special—and these stovetop cinnamon apples do exactly that. I make them all year long, but they’re especially perfect in the fall when I’m craving something sweet and satisfying without diving into a heavy dessert.

One skillet, a handful of ingredients, and less than 15 minutes—that’s all it takes to whip up this cozy recipe.

Ingredients for Stovetop Cinnamon Apples

Don’t look away! The ingredient list is short – but oh so delicious!

Most of the ingredients in this recipe speak for themselves, but let’s take a minute to talk about the star of the show—the apples! The variety you choose really does make a difference. For the best results, stick with apples that are firm, crisp, and have a naturally sweet-tart flavor.

Here are a few of my favorites (feel free to mix and match!):

• Honeycrisp – juicy, crisp, and perfectly balanced between sweet and tart
• Fuji – firm and super sweet, holds up beautifully when cooked
• Pink Lady – tangy, crisp, and bright in flavor
• Granny Smith – tart, firm, and classic for cooking

These apples not only hold their shape on the stovetop, but their natural flavor pairs perfectly with warm cinnamon and a touch of sweetness. Avoid softer varieties like Red Delicious or McIntosh, which tend to get mushy when cooked.

How to Make Chopped Stovetop Cinnamon Apples

Alright, let’s do this! These stovetop, sauteed cinnamon apples come together so fast and taste so good, you’ll wonder how you ever lived without them.

Watch My Chopped Cinnamon Apples Video HERE!

Thanks so much for reading! If you make this recipe, I would love it if you could give it a ★ rating below. Follow me on YouTube, Instagram, and Facebook for more healthy food inspiration. Cheers!

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Quick Chopped Stovetop Cinnamon Apples

Perfect for topping oatmeal, yogurt, cottage cheese, and more! These quick chopped stovetop cinnamon apples are ready in just 15 minutes and are the perfect way to add seasonal fall flavors to your healthy, everyday staple meals.

Course snack

Cuisine American

Diet Gluten Free, Vegan

Prep Time 8 minutes minutes

Cook Time 12 minutes minutes

Total Time 20 minutes minutes

Servings 8 servings (makes 2 cups total)

Calories 91kcal

Author Dani Spies

Ingredients

• 4 cups (500 grams) chopped apples
• 3 tablespoons water
• 1.5 tablespoons butter
• 1.5 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/8 teaspoon sea salt

Instructions

• Chop apples into 1/2 inch cubes. You can cut them bigger if you'd like, but I like a smaller chop. What's most important is that they are fairly equal in size.
  
• Add the apples and 3 tablespoons of water into a 12-inch skillet. Cover and cook over medium-high heat for 4-5 minutes.
  
• Remove the lid and cook for another 3 minutes or until most of the water has evaporated and the apples have softened.
  
• Add the butter to the pan and toss with the apples until they are lightly coated. Cook for an additional 2 minutes.
  
• Add maple syrup, vanilla, cinnamon and salt. Stir until well combined. Cook for another 2-5 minutes, stirring often, until your apples are soft and tender.
  
• Serve and enjoy! I love these apples served over Greek yogurt with an extra sprinkle of cinnamon and a small handful of granola.
  

Video

Nutrition

Serving: 0.25cup | Calories: 91kcal | Carbohydrates: 19g | Protein: 0.3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 55mg | Potassium: 137mg | Fiber: 3g | Sugar: 15g | Vitamin A: 130IU | Vitamin C: 5mg | Calcium: 15mg | Iron: 0.2mg

© Clean & Delicious

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Here’s what you’ll need to make protein hot chocolate

The best part about this recipe is its simplicity! All you need is three main ingredients (and a few optional flavor boosters!) – lets take a look:

• Milk: I am using an unsweeteend almond milk for this recipe. I love the brand Malk as it’s rich, creamy, and packs in 3 grams of fiber (total bonus!).
• Chocolate protein powder: The is the star of the show! Personally, I love the flavor and texture of whey protein powder but you can use any type of protein powder that you enjoy. (see sugestions below!).
• Cocoa powder: Provides deep, rich chocolate flavor. So good!
• Vanilla extract: Did you kow that vanilla makes chcolaet taste more chocolatey?! It’s true. Don’t skip the vanilla!
• Sea salt: Balances the sweetness and adds a punch of flavor.
• Sweetener: This is optional. If you want to keep the recipe sugar-free, I suggest using a monk fruit sweetener. Otherwise, you can use maple syrup or honey. They all work.
• Optional add-ons: I love this topped with a dollop fresh whipped cream and some cocoa powder or shaved chocolate!

How to make this recipe

1. Heat the ingredients: In a small saucepan, add milk and heat over a medium low heat. As the milk is heating, whisk in the protein powder, cocoa powder, vanilla extract and sea salt. Continue to whisk until all the ingredients have blended into the milk and the cocoa mixture is smooth and creamy.
   
2. Serve: Once the milk is hot (you want it just below a boil), pour into your favorite mug and enjoy as is or with your favorite toppings.

Helpful tips

• What is the best milk to use? I love to use an unsweetened vanilla almond milk and I’m a big fan of the brand MALK. It has simple ingredients, a rich creamy flavor and 1 cup offers 3 grams of fiber which is not the norm for most almond milks. However, you can use any plant based milk you love or you can even use cow’s milk, which I’ll often use when making this recipe for my kids.
• Whisk constantly: Keep the mixture smooth by whisking continuously as it heats to prevent clumps or scorching.
• Use medium-low heat: Avoid high heat, as it can cause the protein powder to clump or the milk to scald.
• Don’t boil: Heat the hot chocolate until it’s steamy and warm, but don’t let it boil, as this can affect the texture and taste.
• Customize the sweetness: Taste as you go and adjust the sweetener to suit your preference. If adding extra sweetener, I suggest monk fruit or stevia for a sugar-free option. Honey and maple syrup also work well – but ultimately, you can use any type of sweetener you prefer.

WATCH MY PROTEIN HOT CHCOLATE RECIPE VIDEO HERE!

Thanks so much for reading! If you make this recipe, I would love you to give it a ★ rating below. Follow me on YouTube, Instagram, and Facebook for more healthy food inspiration. Cheers!

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Homemade Protein Hot Chocolate (with Protein Powder!)

This homemade, high-protein hot chocolate recipe is a cozy treat made right on the stovetop using just three simple ingredients: milk, cocoa powder, and protein powder! The result? A rich, creamy, and delicious hot chocolate that's naturally sugar-free and packs 15 grams of protein per serving. Healthy hot chocolate in just 5 minutes? Yes, please!!

Course DESSERT, drinks, snack

Cuisine American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 1 serving

Calories 166kcal

Author Dani Spies

Ingredients

• 1.5 cups milk of choice I like to use unsweetened vanilla almond milk
• 1/2 scoop 15-18g chocolate protein powder see notes
• 1 tablespoon cocoa powder
• 1/4 teaspoon vanilla extract
• A pinch of sea salt
• Optional: 1 tablespoon sweetener of choice see notes
• Topping suggestions: fresh whipped cream and shaved chocolate

Instructions

• In a small saucepan, add milk and heat over a medium low heat. As the milk is heating, whisk in the protein powder, cocoa powder, vanilla extract and sea salt. Continue to whisk until all the ingredients have blended into the milk and the cocoa mixture is smooth and creamy.
• Once the milk is hot (you want it just below a boil), pour into your favorite mug and enjoy as is or with your favorite toppings.

Video

Notes

Notes: I like to use whey protein as it has a rich and creamy flavor and texture. But any protein powder can be substituted based on your dietary needs and preferences. If adding extra sweetener, I suggest monk fruit or stevia for a sugar-free option. Honey and maple syrup also work well – but ultimately, you can use any type of sweetener you prefer.

Nutrition

Serving: 1serving | Calories: 166kcal | Carbohydrates: 19.5g | Protein: 17g | Fat: 7.2g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 18mg | Sodium: 550mg | Potassium: 192mg | Fiber: 6.5g | Sugar: 0g | Calcium: 558mg | Iron: 1mg

© Clean & Delicious

The post Homemade Protein Hot Chocolate (with Protein Powder!) appeared first on Clean & Delicious.

Who doesn’t love the combination of fruit and chocolate? This classic combination had been around for years and for good reason!

I’ll dip just about any type of fruit I can get my hands on in dark chocolate! I love chocolate-covered strawberries, chocolate-covered pomegranates, and chocolate-covered kiwis – and my latest obsession is these chocolate-covered raspberry bites!

Ingredients

I like my recipes to be simple, healthy, approachable, and delicious – and these chocolate-covered raspberry bites are just that! All you need are 5 ingredients (most of which are pantry staples – so you may have them all on hand!).

• Fresh Raspberries: Sweet, tart and delicious – this beautiful fruit is loaded with antioxidants and loves to be paired with chocolate.
• Chia Seeds: Packed with fiber and healthy Omega-3 fatty acids, the chia seeds help to bind the mashed raspberries together.
• Dark Chocolate: Decadent and delicious, I love the richness of dark chocolate, but, as always, use whatever type of chocolate lights you up! Milk, white, semi-sweet – they will all work!
• Coconut Oil: A tiny drop of coconut is the secret to achieving a super-shiny chocolate coating. Without it, the melted chocolate will appear matte once dry.
• Sea Salt: Do yourself a favor and invest in beautiful, high-quality sea salt. Maldon is hands down my personal favorite. It’s a lovely finishing salt that I use for baked goods, salads, steak, and fish (just to name a few!).

How-To Make Chocolate-Covered Raspberry Bites

If you’re not already excited by the ingredients that make up this delicious raspberry dessert, I promise you will be excited by the simplicity of this recipe!

1. Mash raspberries using the back of a fork until they are broken down. The raspberries will look like raspberry jam or raspberry puree.
2. Add the chia seeds to the mashed raspberries and mix well. Let the raspberry-chia mixture rest on the counter for 5-10 minutes once combined. This will allow the chia seeds to absorb some of the moisture from the raspberries, which in turn, will thicken the puree.
3. Scoop up about 1 tablespoon of the raspberry chia mixture and drop in rounds on your prepared baking sheet (I like to use a quarter sheet pan lined with parchment paper).
4. Place the raspberry chia drop in the freezer for 45-60 minutes or until set through.
5. Dip frozen raspberry chia bites in melted chocolate and top with sea salt. Enjoy immediately or refreeze until ready to eat!
   

Pro Tip for Healthy Home Cooks

You can 100% use frozen raspberries in place of fresh raspberries! Just be sure that the frozen raspberries are defrosted before you mash them. If they seem very loose because they have a lot of liquid, add an extra teaspoon of chia seeds to help thicken the raspberry puree. See the video below for step-by-step instructions if you are a visual learner like me!

How-To Store Chocolate-Covered Raspberry Bites

Once the raspberry bites are set up, transfer them into an airtight container and store them in the freezer for up to 2 months. I recommend letting them sit on the counter for 1-2 minutes before biting into them – this allows them to soften just a bit!

Watch the video below for step-by-step instructions. Perfect if you are a visual learner (like me!)

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Chocolate-Covered Raspberry Bites

Servings 8

Calories 117kcal

Author Dani Spies

Ingredients

• 1 heaping cup raspberries, (6 ounces /170g)
• 1 tablespoon chia seeds
• 5 ounces dark chocolate, or whatever chocolate you prefer
• 1 teaspoon coconut oil
• pinch sea salt

Instructions

• Line a quarter sheet pan with parchment paper and set aside. In a small bowl, mash the raspberries with the back of a fork until they are broken down.
  
• Add in chia seeds and stir until well combined. Let this sit on the counter for 5-10 minutes to thicken.
  
• Scoop small plops of the raspberry-chia mixture onto the prepared baking sheet ( about 1 tablespoon per plop). You should end up with 8-10 pieces sending on their size.  Place in the freezer for one hour or until set through.
  
• Place the chocolate in a small bowl and melt in the microwave for 30-60 seconds, stirring after the first 30-seconds (all microwaves will vary, so watch carefully). Mix the coconut oil into the melted chocolate until well combined.
  
• Dip the frozen raspberry-chia bites into the chocolate until coated and place back on the prepared baking sheet. 
  
• Sprinkle a tiny bit of flaky sea salt over the wet chocolate. Repeat.
  
• Place the chocolate-dipped raspberry bites back into the freezer for an hour or until set through.  Enjoy!
  

Notes

Once frozen, transfer into an airtight container and store in the freezer for up to 3 months.

When ready to eat, allow the frozen raspberry bites to soften on the counter for 1-2 minutes.

Nutrition

Serving: 1drop | Calories: 117kcal | Carbohydrates: 9g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 4mg | Potassium: 133mg | Fiber: 2g | Sugar: 4g | Vitamin A: 8IU | Vitamin C: 0.1mg | Calcium: 22mg | Iron: 2mg

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This Chocolate Avocado Pie recipe is one of my go-to desserts — parties, holidays, potlucks, fun family nights — you name it! It always receives rave reviews with minimal effort, plus it’s packed with healthy fats. Everyone is shocked when they ask about the ingredients to find out the main ingredient in the filling is avocados!

Can you believe the filling for this dessert is healthy and actually made out of fruit? That’s right, the chocolate filling is made of two avocados and cocoa powder! It’s the same recipe as my avocado chocolate pudding and is chocolatey, perfectly sweet, and ultra-creamy!

Why this recipe is so good

• Easy: Super easy to make with little prep time. Just be sure to allow time for the pie to chill.
• Healthy: Made with mostly clean and healthy ingredients. When compared with other pie recipes, this one is definitely more nutritious than most.
• Delicious: Get your daily dose of chocolate with this decadent chocolate-flavored treat. It’s just so good!

Ingredients needed

This epic chocolate avocado cream pie recipe has three components: a graham cracker crust, a creamy, rich chocolate filling, and plenty of whipped cream on top. Here’s everything you’ll need to make it:

• For the crust: we’re making a simple graham cracker crust with just graham crackers, coconut sugar, and butter. So easy and SO delicious. You could also switch things up and use an Oreo cookie crust.
• For the filling, you’ll need avocados, cocoa powder, sea salt, maple syrup, vanilla extract, and almond milk.
• For the topping, heavy whipping cream (I like to look for pastured and organic options) and monk fruit sweetener are used. I recommend topping it with chocolate shavings, too!

How to make this recipe

It may look elaborate and time-consuming to make a crust and two different layers, but it couldn’t be easier to make. Here’s a quick rundown of how to make this decadent dessert, but you’ll find the full, printable instructions at the bottom of the page.

To make the crust, simply blend graham crackers in a food processor or blender. Transfer the crumbs to a medium bowl and toss with coconut sugar. Pour in melted butter and mix until you have a loose, coarse, wet-sand texture. Press this mixture into your pie pan, making sure to firmly press it into an even layer on the bottom and around the sides. Chill for 30 minutes while you make the filling.

For the filling, place the avocado into a food processor and blend until the avocado breaks down a bit. Add cocoa powder, salt, maple syrup, and vanilla, and blend again until you have a nice smooth consistency.
Add 1/4 cup almond milk and blend until you have a creamy, pudding-like consistency.

For the whipped cream topping, place a medium bowl in the freezer for at least 20 minutes to chill. Pour heavy whipping cream and monk fruit into the cold bowl and whisk with a hand mixer on high speed until medium to stiff peaks form; about 1 minute.

To assemble the pie, spoon the chocolate avocado pudding into the prepared pie crust and smooth the top with a spatula. Next, spoon the whipped cream over the chocolate avocado pushing and smooth with a spatula. Top with freshly chopped chocolate for garnish! Chill for a minimum of 3 hours before serving.

Tips for recipe success

This avocado chocolate pie recipe really could not be easier, but here are a few tips, so that your dessert is absolutely perfect!

• Chill time: For best results, be sure to refrigerate the pie for at least 3 hours, or even overnight is great. The longer the chill time, the sturdier it will be and easier to slice. Do not freeze it to set it. It will be difficult to slice the filling and the texture won’t be as smooth and creamy.
• Slicing: Use a clean, sharp knife to cut into slices for serving – and be sure to keep the slices on the smaller side. For extra neat slices, wipe your knife clean with a paper towel between each cut.
• Make-ahead: This is the perfect dessert to prep ahead of time! You can even make it 2 days before you plan to serve it. If you are making it in advance, you’ll want to make and add the whipped topping and garnish just before serving.
• Storage: Before covering this to refrigerate, I like to just barely push a few toothpicks into the top of the pie, so that the plastic wrap doesn’t stick to the topping.

Storage tips

• Storing leftovers: Pie will keep well, covered in the refrigerator, for up to 4 days.
• Make ahead: This pie can be made up to 2 days in advance. If making in advance, cover and refrigerate before making and adding the whipped topping and chocolate shavings. You can also make just the crust 2 days ahead of time. Cover and refrigerate it for up to 2 days before adding the filling. 

More delicious desserts 

Looking for more delicious healthier treats? Give these favorites a try:

• Frozen Banana Snack Bars
• Pumpkin Mousse
• Mini Pumpkin Pies
• Healthy Chocolate Banana Bread
• Almond Flour Brownies

If you make this chocolate avocado cream pie, be sure to leave a comment and star rating below letting me know how they turned out. Your feedback is so helpful for me and our Clean & Delicious community (thank you!).

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Chocolate Avocado Pudding Cream Pie

Course DESSERT

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Chill time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 8 slices

Calories 403kcal

Author Dani Spies

Ingredients

Crust

• 1.5 cups graham cracker crumbs 12 sheets of graham crackers – 180g
• 2 tablespoons coconut sugar
• 6 tablespoons pastured butter melted

Chocolate Avocado Pudding

• 2 ripe avocados (10-12 ounces avocado meat)
• 1/2 cup cocoa powder
• 1/4 tsp sea salt
• 1/3 cup maple syrup
• 1 tsp vanilla extract
• 1/4-1/2 cup unsweetened almond milk

Whipped Cream

• 1 cup heavy whipping cream
• 1 tbsp monk fruit sweetener
• 1 ounce chocolate chopped (optional topping)

Instructions

Crust

• Place graham crackers in a food processor or blender and grind into fine crumbs.
  
• Transfer the graham cracker crumbs to a medium bowl, add in coconut sugar and toss until combined. Pour in melted butter and mix until you have a loose, course, wet-sand texture.
  
• Transfer the mixture into an ungreased 9-inch pie dish. Using your hands, gently pat the crumbs down into the bottom and up the sides to make a compact crust. Run a spoon around the bottom “corner” of the dish where the edge and bottom meet to help make a rounded crust, this helps prevent the crust from falling apart when you cut slices. Place crust in the fridge for chill for 30 minutes.
  

Pudding

• Place avocado into a food processor and blend until the avocado breaks down a bit. Add cocoa powder, salt, maple syrup, and vanilla, and blend again until you have a nice smooth consistency. Add in 1/4 cup almond milk and blend until you have a creamy, pudding like consistency, If needed, add in extra milk to reach desired consistency.
  

Whipped Cream

• Place a medium bowl in freezer for at least 20 minutes to chill. Pour heavy whipping cream and monk fruit into the cold bowl and whisk with a hand mixer on high speed until medium to stiff peaks form, about 1 minute.
  

Assemble

• Spoon the chocolate avocado pudding into prepared pie crust and smooth the top with a spatula.
  
• Next, spoon the whipped cream over the chocolate avocado pushing and smooth with a spatula.
  
• Top with fresh chopped chocolate for garnish! Chill for a minimum of 3 hours before serving. Enjoy!
  

Video

Notes

• Storing leftovers: Pie will keep well, covered in the refrigerator, for up to about 4 days.
• Make ahead: This pie can be made up to 2 days in advance. If making in advance, cover and refrigerate before making and adding the whipped topping and chocolate shavings. You can also make just the crust 2 days ahead of time. Cover and refrigerate it for up to 2 days before adding the filling. 

Nutrition

Serving: 1slice | Calories: 403kcal | Carbohydrates: 36g | Protein: 4g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 56mg | Sodium: 275mg | Potassium: 425mg | Fiber: 6g | Sugar: 17g | Vitamin A: 773IU | Vitamin C: 5mg | Calcium: 72mg | Iron: 2mg

© Clean & Delicious

The post Chocolate Avocado Pudding Cream Pie appeared first on Clean & Delicious.

These mini pecan pies are such a treat! This is a raw, vegan, plant-based recipe that is perfect for the holidays and also a great head start ingredient to have on hand for when you want a sweet bite during the week.

A combination of walnuts, dates and maple syrup make up the crust and it’s topped with a flavorful pecan filling (no corn syrup needed!), and these mini pecan tarts also happen to be super easy to make – no baking required. If you’re a pecan pie lover, you must add these little gems to your holiday menu! In my opinion, these are even better than traditional pecan pie!

And keep in mind that this is a very simple recipe – so even if you are a brand new, healthy home cook, you can 100% nail this recipe.

Ingredients in Vegan Pecan Pie

These healthy mini pecan pies aren’t sweetened with the typical mixture of corn syrup and sugar used to make classic pecan pie. Instead, the filling is easily made in a food processor with simple, real, unprocessed ingredients. More importantly, these mini pecan pies taste amazing and no one will be able to tell that they’re gluten free and vegan! Here’s what you’ll need:

• Raw walnuts – These give the crust a lovely nutty flavor and also provide structure.
• Pitted dates – Dates are needed to naturally sweeten and hold the crust together and they are also used to make the pecan filling.
• Maple syrup – Along with the dates, 1 tablespoon of maple syrup is needed for sweetening the crust.
• Sea salt – For flavor in both the crust and the filling.
• Toasted pecans – The star of the show! We’re using 3/4 cup to make the filling and then we’ll top each mini pie with a pecan half.
• Vanilla + cinnamon – For delicious flavor in the pecan pie filling.
• Warm water – To mix with the filling ingredients for the perfect smooth and jammy consistency.
• Dairy-free whipped topping – Totally optional, but so good! Look for almond milk or coconut milk whipped topping in the refrigerated dairy section of your grocery store.

How to Make Mini Vegan Pecan Pie Bites

This mini pecan pie recipe is super easy! And you don’t even have to worry about baking anything. You’ll just need to make sure you have a mini muffin pan.

• Prep – Prepare a 24-cup mini muffin pan by greasing with coconut oil and lining with parchment strips so the pies pop out easily (see image). Be sure not to use cooking spray because it will make the pies greasy.
• Soak dates – Soak 15 dates in warm water for 25 minutes.
• Crust – Add raw walnuts, dates, maple syrup and salt to a food processor and process until crumbly and sticky. Spoon one teaspoon of pie dough into each muffin cup and gently push and pat down to create a pie crust.
• Filling – Process 1/2 cup of pecans, 15 dates, vanilla, cinnamon and sea salt in the food processor. Add in warm water and process until smooth and jammy. Stir in remaining 1/4 cup of chopped pecans.
• Fill crust – Spoon mixture into a large ziplock bag, remove excess air and snip an opening in the corner of the bag. Pipe the filling into each muffin cup, doing your best to fill them evenly. Top each mini pie with a pecan half.  
• Chill – Place pan in the fridge to chill and set up for a minimum of 4 hours.
• Serve – Enjoy topped with a dollop of coconut whipped cream (or your favorite dairy-free whipped topping). 

Tips for Recipe Success

• Toasting pecans – Lightly toasting your pecans will add so much flavor to them! I like to toast the pecans in a large nonstick pan over medium-low heat. Simply add them to the dry pan and shake them around every minute or so. They are done once they become fragrant and lightly golden brown.
• Greasing muffin pan – I recommend coating each muffin cup with some coconut oil. I find cooking spray makes the pecan pies a little greasy, so while it will work in a pinch, coconut oil would be my first choice. 
• Parchment strips – Adding parchment strips into the bottom of the greased muffin cups provides a little pulley to help pop the pecan pies right out when you are ready to serve them. Simply roll a piece of parchment paper and then cut into rounds and then in half to create strips. Lay the strips criss cross in each muffin cup.

What Makes These Mini Pecan Pies Healthy?

• Pecans – All of the ingredients in these little pies have great health benefits, but let’s talk pecans. Pecans are rich in a number of important nutrients. Specifically, they’re a good source of calcium, magnesium, and potassium. Most of the fat found in pecans is a healthy type called monounsaturated fat, which can help lower levels of bad LDL cholesterol.
• Naturally sweetened – These pecan pies are naturally sweetened with dates and pure maple syrup. Dates have many health benefits and are a good source of selenium, magnesium, calcium, potassium and copper. And pure maple syrup is not only high in antioxidants, but it includes nutrients like riboflavin, zinc, magnesium, calcium and potassium.
• Vegan – There are no eggs, butter or cream in this recipe, so these mini pies are naturally dairy free and vegan. 
• Gluten free – There is no flour needed to make these mini pecan pies. The base of the crust is simple mix of raw walnuts (which also offer nutrients), maple syrup and dates.

Go ahead and pop a couple of these cute pecan pies! You’ll know that you’re feeding your body lots of nutrients. And you can feel good about serving them to your family!

Make Ahead

These little pecan tarts are a great dessert to make in advance because they need up to 4 hours of chill time and they easily last up to 5 days in the refrigerator.

How to Store Vegan Mini Pecan Pies

To freeze – I love to serve these mini pecan pie bites straight from the freezer! Simply store them in an airtight container and freeze them for up to 3 months. You can eat them straight from the freezer.

In the fridge – These mini pecan pies are best stored in the freezer but the fridge works as well (they will just be a little bit softer. Pop them into an airtight container and store them in the refrigerator for up to 5 days.

More Healthy Treats to Enjoy:

Looking for more delicious healthier treats? Give these favorites a try!

• Pumpkin Cheesecake Bars
• Pumpkin Mousse
• Mini Pumpkin Pies
• Pumpkin Pie Bars
• Almond Flour Brownies

If you make these mini pecan pies, be sure to leave a comment and star rating below letting me know how they turned out. Your feedback is so helpful for me and our Clean & Delicious community (thank you!).

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No-Bake Mini Pecan Pie Bites (Healthy!)

Adorable vegan healthy mini pecan pies with a walnut date crust are the perfect no bake treat. This dairy & gluten free mini pecan pies recipe is easy to make, uses natural sweeteners, and is seriously delicious! A great dessert to enjoy for the holidays.

Course DESSERT

Cuisine American

Prep Time 15 minutes minutes

Refrigeration time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 24 mini pies

Calories 122kcal

Author Dani Spies

Ingredients

Crust

• 1 1/2 cups raw walnuts
• 3 dates (60 grams) pitted
• 1 tablespoon maple syrup
• 1/8 teaspoon sea salt

Filling

• 3/4 cup dry toasted pecans finely chopped (plus 24 pecan halves for topping)
• 15 dates (320 grams) pitted
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• 1/2 teaspoon sea salt
• 2-4 tablespoons warm water

*coconut oil for greasing the muffin pan

Instructions

• Prepare a 24-cup mini muffin pan by greasing with coconut oil and lining with parchment strips so the pies pop out easily. Be sure not to use cooking spray because it will make the pies greasy. Soak 15 dates in warm water for 25 minutes.

Crust

• Add raw walnuts, dates, maple syrup and salt to a food processor and process until crumbly and sticky.
  
• Add one teaspoon of pie dough to each muffin cup and gently push and pat down to create a pie crust.
  

Filling

• Add 1/2 cup of pecans, 15 dates, vanilla, cinnamon and sea salt to the food processor and process. Add in warm water and process until smooth and jammy. Stir in remaining 1/4 cup of chopped pecans.
  
• Spoon mixture into a large ziplock bag, remove excess air and snip an opening in the corner of the bag. Pipe the filling into each muffin cup, doing your best to fill them evenly. Top each mini pie with a pecan half.
  
• Place in the fridge to chill and set up for a minimum of 4 hours. Serve topped with a dollop of coconut whipped cream (or your favorite dairy-free whipped topping). Enjoy!
  

Video

Notes

I recommend storing and eating them straight from the freezer! They don’t freeze through and have the best texture this way.

Nutrition

Serving: 1mini pie | Calories: 122kcal | Carbohydrates: 16g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 61mg | Potassium: 173mg | Fiber: 2g | Sugar: 13g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg

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If you like pumpkin pie, you will love the convenience of these pumpkin pie bars studded with chocolate chips. They have a light, custard-like texture just like pie but can be cut into squares just like a brownie.

They are perfect for dessert and equally delicious as a grab-n-go breakfast or afternoon snack with your favorite cup of coffee (pumpkin latte anyone?).

How To Make Healthy Pumpkin Pie Bars

You can call this recipe a healthy dessert bar or even a healthy breakfast bar! Both names work and trust me, these pumpkin bars are way easier than making a pie.

Like most of my baking recipes, this is a one-bowl, dump-and-stir dessert.

Here’s all you need:

• Coconut flour
• Pumpkin puree
• Maple syrup
• Eggs
• Pumpkin pie spice
• Cinnamon
• Baking soda
• Salt
• Chocolate chips

Everything gets mixed together and then transferred into an 8×8, greased baking dish.

Bake for 45 minutes at 350 ºF, chill and enjoy!

It’s really just that easy!

Like this recipe? Here are other pumpkin recipes to try:

• Mini Pumpkin Pies
• Pumpkin Oatmeal Muffin Cups
• Paleo Pumpkin Muffins
• Pumpkin Black Bean Soup
• Pumpkin Breakfast Cookies

If you make this pumpkin baked oatmeal, be sure to leave a comment and star rating below letting me know how it turned out. Your feedback is so helpful for me and our Clean & Delicious community.

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Healthy Pumpkin Pie Bars

Try keeping some healthy pumpkin bars in your freezer! They make a dleicous snack and are delightful with a cup of coffee in the afternoon.

Course baked goodies, bars + brownies, DESSERT, DIET, gluten free, paleo

Cuisine American

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 9

Calories 167kcal

Author Dani Spies

Ingredients

• 15 ounce can of pumpkin puree
• 3/4 cup coconut flour
• 1/2 cup maple syrup
• 1/4 cup almond milk
• 1 teaspoon vanilla extract
• 2 eggs
• 1 teaspoon pumpkin pie spice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 1/3 `cup chocolate chips*

Instructions

• Pre heat oven to 350ºF.
• Grease and 8×8 baking dish with coconut oil, butter or cooking spray.
• In a large bowl combine; coconut flour, pumpkin puree, maple syrup, vanilla extract, almond milk, eggs, pumpkin pie spice, cinnamon, baking soda, and salt. Mix well.
• Stir in chocolate chips.
• Transfer batter to prepared baking dish.
• Bake for 45 minutes or until set thorugh and lightly golden brown on top.
• Cool completely and refrigerator for a minimum of egt hours before cutting into nine pieces. Enjoy!

Video

Notes

• Be sure to buy dairy-free chocolate chips of you need the recipe to be 100% dairy-free.
• For a more cake-like texture, swap the coconut flour with 1 cup of oat flour and eliminate the almond milk.  I love this version for breakfast.
• Be sure to store these bars in the refrigerator.  They are best when eaten cold.
• Experiment with different stir-ins.  Dried cranberries, shredded coconut, pecans, and walnuts would all be delicious!

Nutrition

Serving: 1bar | Calories: 167kcal | Carbohydrates: 28g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 38mg | Sodium: 179mg | Potassium: 151mg | Fiber: 5g | Sugar: 19g | Vitamin A: 7426IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 1mg

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Fruit crisps are one of my favorite types of dessert. I love apple crisp, mango crisp, rhubarb crisp, you name it! But if I had to pick a favorite, it’s blueberry crisp!

Blueberries just scream summer! They’re plump, sweet, fresh, juicy and so perfect baked into a blueberry crisp.

This easy dessert comes together in no time and is perfect for all of your summer bbq’s and cookouts.

Gluten-Free Blueberry Crisp

Fruit crisps are very easy to enjoy gluten-free. The combination of gluten-free rolled oats, almond flour, chopped almonds, coconut oil and maple syrup create the perfect crisp topping, sans the gluten!

It’s a simple summer dessert that works for so many dietary apporoaches.

Not only is this blueberry crisp gluten-free, it’s vegan as well!

Can I use frozen blueberries?

Technically, yes. Frozen blueberries will work just fine and be super tasty. However, fresh is always best (in my humble opinion).

It’s not that fresh berries are healthier, they just taste a little more delicious!

And if you’re looking for more ways to use fresh summer berries, try our blueberry lemon overnight oats or blueberry lemon oatmeal muffins.

More Easy Summer Sweets:

• Easy Fruit Salad
• Chocolate-Covered Kiwi Pops
• Watermelon Ice-Cream
• Frozen Banana Berry Yogurt Cups

Thanks so much for reading! If you make this recipe I would love for you to give it a ★ rating below.  

Be sure to follow me on YouTube, Pinterest, Instagram, and FaceBook for more easy, healthy food inspiration!

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Healthy Blueberry Crisp (Gluten-Free Recipe!)

This blueberry crisp recipe is the perfect summertime dessert! An easy gluten-free and vegan recipe loaded with fresh blueberries, rolled oats, and almonds! You will find yourself making this recipe time and time again.

Course dairy free, DESSERT, DIET, gluten free, oatmeal, paleo, vegan, VIDEO

Cuisine American

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 9 servings

Calories 251kcal

Author Dani Spies

Ingredients

• 5-6 cups blueberries
• 1/2 teaspoon lemon zest
• 2 tablespoons lemon juice
• 2 tablespoons tapioca flour*
• 3/4 cup gluten-free rolled oats
• 3/4 cup almond flour
• 1/2 cup roasted almonds, chopped
• 1/3 cup maple syrup
• 1/4 cup coocnut oil
• 1 teaspoon cinnamon
• 1/2 teaspoon kosher salt

Instructions

• Pre-heat oven to 350 Fahrenheit.
• Place blueberries in a 9×9 baking dish. Add in lemon zest, lemon juice, and tapioca flour. Gently toss together.
• In a separate bowl combine; rolled oats, almond flour, chopped almonds, maple syrup, coconut oil, cinnamon, and salt. Mix together until everything is well incorporated.
• Distribute the crisp topping over the blueberries covering the surface of the pan.
• Bake for 50 minutes or until the top is golden brown and the blueberries are hot and bubbly.
• Serve with your favorite ice-cream and enjoy it!

Video

Notes

• Tapioca flour is a natural thickener.  If you don’t have any on hand, you can sub in cornstarch or arrowroot.
• You can prepare this crisp ahead of time and store it in the fridge for up to 24 hours.  Once ready to bake, bring to room temperature before baking.
• This crisp is delicious when served warm with vanilla ice-cream.  If you want to keep the recipe 100% vegan, be sure to buy dairy-free ice-cream.

Nutrition

Calories: 251kcal | Carbohydrates: 28g | Protein: 5g | Fat: 15g | Saturated Fat: 6g | Sodium: 132mg | Potassium: 160mg | Fiber: 4g | Sugar: 16g | Vitamin A: 44IU | Vitamin C: 9mg | Calcium: 62mg | Iron: 1mg

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Chocolate Covered strawberries are one of the easiest and most delicious treats you can make.  They are perfect for Valentine’s Day but also make a great addition to your weekly meal prep.

What Kind of Chocolate Should You Use For Your Chocolate Covered Strawberries?

You will need 6 ounces of chocolate for 16 ounces of strawberries.  Buy your favorite type of chocolate; milk chocolate, semi sweet chocolate, dark chocolate, white chocolate, they all work.

The higher the quality of your chocolate, the higher quality of your final product.

I usually use the 72 % dark chocolate bar from Trader Joe’s, but again, choose your personal favorite.

And even if all you have on hand are chocolate chips, then use them.  You can still make some darn pretty delicious chocolate covered strawberries, even with chocolate chips.

How To Make Chocolate Covered Strawberries

• Choose your strawberries: look for fresh strawberries that are bright red and smell great.  Smell is a great indicator of how they will taste.  Try to find berries with healthy green stems attached and minimal whiteness towards the top of the berry (the more red the better).  Be sure your berries are firm and not too soft or over ripe.
• Wash and dry strawberries.  Your strawberries must be completely dry before dipping into the chocolate, otherwise the moisture will cause the chocolate to seize and your strawberries will be a bust.
• Prep your station.  Line a rimmed baking sheet with parchment paper or a silicone mat and set up a double boiler to melt your chocolate.  You can also melt your chocolate in the microwave if you prefer.

How To Melt Chocolate for Chocolate Covered Strawberries

• Stove Top: It’s easy to create a double boiler;  fill a small pot with an inch or two of water and bring to a simmer over medium-high heat. Place a small bowl on top of the pot.  You want the bowl to be wide enough not to fall into the pot and tall enough that it does not touch the water at the bottom of the pot. Add the chopped chocolate and coconut oil into the bowl and stir occasionally, until smooth then carefully remove from heat.   Take care to not let any water get into the chocolate or it will seize.
• Microwave: Add chocolate and coconut oil to a small microwave safe bowl and microwave on low for 60 seconds, stir then continue to microwave on low at 30 second intervals, stirring in between, until melted and smooth.
• Dip strawberries: Carefully hold the strawberry by the stem and dip in the chocolate, turning to coat. Lift strawberry and the let excess chocolate drip off.  Place on on lined baking sheet and repeat until you have worked through all the strawberries.

How To Store Chocolate Covered Strawberries

I love making chocolate covered strawberries on the weekend and then storing them in an airtight container right in my fridge.

Be sure to line the bottom of your container with a paper towel to absorb any excess moisture; this ensures that your chocolate covered strawberries will happily last for up to five days in the fridge (sometimes even longer if the strawberries are super fresh).

Continue Reading: Chocolate Covered Strawberries Recipe

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These little No-Bake Cheesecake Bites are perfect for the holidays (they kinda look like Santa’s hat!) and could not be any easier to make.

Continue Reading: Mini No-Bake Cheesecake Bites

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This Dark Chocolate Coconut + Cranberry Bark is about to become one of your favorite go-to holiday desserts.  It’s as easy as easy can be and insanely delicious.  Plus, you can get as creative as you’d like!

I’ve shared Peppermint Bark and Super Food Chocolate Bark in the past but this time around I decide to go with macadamia nuts, shredded coconut (looks like snow) and dried cranberries.

But of course, pick whatever flavors and ingredients light you up and excite your taste buds. Or simply use the ingredients you have on hand.

Ok, Now go enjoy your holidays!  xo – Dani

HELPFUL KITCHEN TOOLS:
4-cup Glass Storage Bowls
Rimmed Baking Sheet
Silicone Mat

Continue Reading: Dark Chocolate Coconut + Cranberry Bark

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