This Chocolate Banana Nice Cream is a healthy and vegan version of ice cream only that only requires two simple ingredients, and is unbelievably delicious.

If you are not familiar with Nice Cream, it is a wonderful version of ice cream that is sugar-free, dairy-free, and healthy! This Chocolate Banana Nice Cream is made from frozen bananas and cocoa powder. I promise that you will be blown away by how creamy, flavorful, and decadent this vegan frozen dessert is.

This frozen treat is naturally sweetened from the natural sugars in bananas. Bananas are a healthy and delicious sweetener that have tons of health benefits! Cocoa powder is another key ingredient that is also packed with nutritional value. These two simple ingredients make this recipe the perfect healthy snack or dessert.

Tips for making perfect Nice Cream

Making Nice Cream is extremely easy and versatile, but I have a few helpful tips to get you started:

Make sure you thinly slice your bananas before placing them in the freezer. Thinner slices will make it easier for your food processor to blend them into creamy nice cream! Overripe bananas work best for this recipe to ensure that your nice cream is extra sweet.

Once your bananas have been frozen, it can be helpful to allow them to thaw on the counter for a few minutes before blending them. This will be useful if your food processor or blender is having trouble blending your bananas. Another option to help your bananas blend easier is to add 2-3 tablespoons of dairy-free milk to your mixture.

This recipe is extremely versatile! Feel free to add in chocolate chips, peanut butter, or shredded coconut!

If you love this recipe be sure to check out my Healthy Chocolate Milkshake recipe and this Peanut Butter Banana Swirl Nice cream.

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Chocolate Banana Nice Cream

Course Dessert, Snack

Prep Time 3 hours hours

Total Time 3 hours hours 5 minutes minutes

Servings 2 people

Ingredients

• 2 bananas thinly sliced
• 2 tablespoons of cocoa powder

Optional toppings/Add-ins:

• chocolate chips
• peanut butter

Instructions

• Thinly slice your bananas, place in a ziplock bag and place in the freezer until completely frozen (about 3-4 hours).
• Remove bananas from freezer and allow 3-5 minutes to thaw very slightly (this will make it easier to blend). Place in food processor or high powered blender along with cocoa powder. Blend until smooth and creamy (if it is not blending try adding 1-2 tablespoons of dairy free milk).
• Serve immediately along with optional toppings like chocolate chips, peanut butter, coconut whipped cream or anything else you enjoy!

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My idea for this recipe was inspired by my recipe for these Healthy Banana Oat Cookies. I wanted to utilize a similar ingredient list and create moist, flavorful, and healthy muffins, and I am so excited to share this recipe with all of you.

These Healthy Banana Chocolate Chip Muffins make a wonderful morning or midday snack, and you would never guess that they are made with vegan and nutritious ingredients. Just look at these photos of how happy these muffins make my beautiful roommate! Who is my favorite taste tester, and also happens to have her own vegan blog (Hangin’ with Hales) that is a great resource for information about veganism, health, and loving yourself!

And I promise that when you try these amazing Healthy Muffins you will be just as excited as she is! Because how could you not be excited about a decadent muffin that is made with good-for-you ingredients!?

Key Ingredients

Let’s go over the key ingredients in this recipe.

Oat Flour is the base for these muffins. If you have never heard of oat flour before, it is a wonderful gluten-free flour alternative that is perfect for healthy baking. You can make your own oat flour by processing two cups of whole oats in your blender or food processor until you have reached flour consistency.

This recipe calls for three overripe Bananas. Bananas give these muffins their flavor, are a natural source of sweetness, and work as a vegan egg-replacement.

These muffins call for three to four tablespoons of Maple Syrup depending on desired sweetness. I usually only add three tablespoons because the natural sugar from the bananas also adds sweetness. Although, if you prefer a sweeter muffin I would add in four.

Natural Peanut Butter is another key ingredient in this recipe. It works as a healthy fat source to keep these muffins moist. It is important to note that the peanut butter in this recipe is natural. Natural peanut butter has a much different consistency than other brands of peanut butter that contain added sugar and oil. I like to use Natural Chunky Peanut Butter because I like the texture that it gives these muffins. You may substitute other kinds of natural nut or seed butter if you prefer, but it may alter the taste.

Of course, these muffins have the addition of Chocolate Chips! Banana and chocolate is one of my favorite flavor combinations. Chocolate helps add the perfect amount of decadence to these wholesome muffins, but peanut butter chips would also work well here!

If you’re looking for more ways to use your overripe bananas? Check out these banana recipes Banana Blueberry Muffins, the Best Vegan Banana Bread, Healthy Banana Oat Cookies, Vegan Chocolate Banana Bread, Peanut Butter Swirl Banana Nice Cream, Chocolate Banana Milkshake, and these Blueberry Banana Baked Donuts.

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Healthy Banana Chocolate Chip Muffins

Course Breakfast, Dessert, Snack

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 9

Ingredients

• 2 cups oat flour (made by processing whole oats in a blender until flour consistency is reached)
• 2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3-4 tablespoons maple syrup depending on desired sweetness
• 1/4 cup almond milk or dairy-free milk
• 3 overripe mashed bananas
• 1/2 teaspoon vanilla extract
• 1/4 cup natural peanut butter smooth or chunky
• 1/3 cup mini chocolate chips plus more for topping

Instructions

• Preheat oven to 350 degrees and line/grease a muffin tray for 9 muffins.
• Combine the first four dry ingredients in a medium bowl and whisk together until evenly combined.
• Add the rest of the ingredients (aside from the chocolate chips) and stir until evenly combined. Stir in chocolate chips.
• Evenly distribute batter into the prepared muffin tray, filling each muffin cup almost to the top. Bake in preheated oven for 20-25 minutes or until a toothpick comes out clean.
• Let cool for 10-15 minutes before removing from the tray and cooling on wire rack. Enjoy!

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If you’re anything like me, you’re always looking for healthier dessert alternatives. I am so excited to share this recipe with you because these Healthy Banana Oat Cookies have become my new favorite sweet tooth fix. I have been making these cookies FIVE times a week because they are just that good, and not to mention they make for a wonderful breakfast option because they are packed with wholesome ingredients. Cookies for breakfast? Count me in!

These Healthy Banana Oat Cookies are:

soft and chewy

gluten free and vegan

quick and easy (less than 20 minutes and no mixer required)

made with SIMPLE and CLEAN ingredients

perfectly balanced with banana, peanut butter, and chocolate chips

Recipe Breakdown

These cookies only call for 100% vegan and clean ingredients that you can feel good about “splurging” on, but they still taste and feel indulgent. Let’s talk about how a handful of magical ingredients work together to make this result possible.

The base of these cookies is made up of whole oats and oat flour (which is easily made by blending whole oats in a blender until flour consistency is reached). Oat flour is one of my favorite flour alternatives because it results in a chewy (gluten-free) texture.

The source of sweetness within these cookies comes from the banana and a few tablespoons of maple syrup. Feel free to substitute honey in for the maple syrup if that is your preferred sweetener. In this recipe, the banana doubles as a sweetener as well as a vegan egg replacement, giving these cookies their soft and addicting texture.

This recipe calls for 1/4 cup of peanut butter and three tablespoons of coconut oil. These two ingredients team up to create a healthy (and delicious) fat source. I love the flavor that peanut butter adds to these cookies when paired with the banana and chocolate, but you can substitute any nut or seed butter that you prefer.

Oh, and last but not least, the perfect amount of chocolate chips bring these cookies to the next level.

In less than 20 minutes you can have these amazing, easy, and completely guilt-free cookies at your fingertips! Be sure to check out some of my other favorite cookie recipes: Double Chocolate Brownie Cookies, Healthy Peanut Butter Cookies, and my Vegan Pumpkin Chocolate Chip Cookies. Happy baking!

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Healthy Banana Oat Cookies

Course Dessert

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Servings 10

Ingredients

• 1 1/2 cups of old fashioned oats gluten free if desired
• 1/2 cup plus 1 tablespoon of oat flour made by blending whole oats in a blender or food processor until flour consistency is reached
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 overripe mashed banana
• 4-5 tablespoons maple syrup depending on desired sweetness
• 1/3 cup chocolate chips I like to use mini and vegan if desired
• 1/2 teaspoon vanilla
• 3 tablespoons melted coconut oil
• 1/4 cup of peanut butter can be substituted with preferred nut or seed butter, but the flavor of the cookies may change

Instructions

• Preheat oven to 350 degrees and line a baking sheet with parchment paper.
• Whisk the first 5 dry ingredients in a medium bowl until combined.
• Add in the rest of the ingredients to the dry ingredients and stir until well combined.
• Drop heaping tablespoons of dough onto prepared baking sheet and press down slightly to flatten (these cookies do not spread a lot in the oven).
• Bake for 7-8 minutes or until lightly golden brown. Cool on wire rack and enjoy!

Notes

These cookies are so good after they have been frozen! I love putting a few in the freezer overnight and eating them the next day for breakfast.

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This is the best pumpkin bread recipe. It is tender, packed with pumpkin flavor, and filled with chocolate chips in every bite. I promise no one would ever guess that this recipe is vegan!

If you love pumpkin, you will LOVE this recipe. It is the perfect fall snack and packed with warm spices. I have tried many different pumpkin bread recipes, and this is by far the best pumpkin bread I have ever had. After a lot of recipe testing, I found that many recipes will leave you with dry, dense or flavorless loaves. Although, the days of bland pumpkin bread are over! I am so excited to present you with a recipe that results in super moist, tender, and flavorful bread every time.

Why this pumpkin bread recipe works

1. The main ingredient in this recipe is obviously pumpkin! Many pumpkin bread recipes will only use one cup of pumpkin puree, but this recipe calls for an entire 15 ounce can for optimum flavor. Pumpkin puree is also a great egg replacement in vegan baking because of the high moisture content. In this case, it replaces the need for eggs and is the main flavor component.

2. This recipe uses a combination of cinnamon, nutmeg, and pumpkin pie spice to ensure this bread is full of fall flavors.

3. The addition of coconut oil to this recipe adds moisture and creates an amazing texture. Coconut oil is one of my favorite healthier fat alternatives in vegan baking that results in a lighter crumb and moist texture.

4. Maple syrup is another key ingredient in this recipe. It adds an elevated flavor profile by providing the perfect amount of sweetness, and hints of maple in every bite.

5. Of course, chocolate chips make this pumpkin bread extra special. The combination of pumpkin and chocolate has always been one of my fall favorites that I look forward to all year!

If you love pumpkin, be sure to check out this Pumpkin Chocolate Chip Cookie recipe for more fall flavors! Happy baking!

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Vegan Chocolate Chip Pumpkin Bread

Course Dessert, Snack

Keyword chocolate chip, pumpkin, pumpkin bread, vegan

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 8

Ingredients

• 2 cups of flour
• 1 teaspoon of baking soda
• 1 teaspoon of baking powder
• 1/2 teaspoon of salt
• 1 teaspoon of cinnamon
• 1/2 teaspoon of pumpkin pie spice
• 1/4 teaspoon of nutmeg
• 1/2 cup of white sugar
• 1/4 cup of dark brown sugar
• 1/4 cup of melted coconut oil
• 1/2 cup of warm almond milk
• 1 15 oz can of pumpkin purée
• 1/2 teaspoon of vanilla
• 1/4 cup of maple syrup
• 1/2 – 2/3 cup of chocolate chips

Instructions

• Preheat oven to 350 degrees and grease a 4.5 x 8.5 bread pan with coconut oil (or several smaller pans).
• Whisk together the first 9 dry ingredients together in a medium bowl until well combined.
• Stir together the next 5 wet ingredients together in a separate bowl until well combined.
• Pour wet ingredients into the dry and fold to combine (the batter is thick, and if it appears too thick you can add a little extra maple syrup or almond milk).
• Fold in desired amount of chocolate chips.
• Evenly pour batter into greased bread pan and top with extra chocolate chips (optional).
• Bake in preheated oven for 60-70 minutes or until a toothpick comes out clean and you can see the bread start to pull away from the sides of the pan.
• Cool in pan for 15 minutes before removing to cool on wire rack. Allow bread to cool for an additional 30 minutes and enjoy! (I think this bread is even better after it has cooled for several hours)

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These chewy blondies seriously melt in your mouth, which is why you would never guess that their main ingredient is chickpeas! Yes, chickpeas. These protein-packed legumes are what give these addicting blondies their amazingly fudgy texture and magical crackly top. Perfectly sweetened with maple syrup, these babies are filled with chocolate chips and packed with peanut butter flavor.

Did I mention that these blondies are almost TOO easy to make? All they require are 8 simple ingredients, a few minutes in a food processor, and BOOM! They’re ready for the oven in no time!

Blondie Ingredient Breakdown

Chickpeas

Let’s talk about chickpeas. Chickpeas (also known as garbanzo beans) are a member of the legume family that obtain a mild slightly nutty flavor and are packed with protein. They are also a great source of fiber as well as other vitamins and minerals. This means that chickpeas will help keep you feeling full and satisfied throughout your day! Plus, they are super affordable and versatile!

Peanut Butter

The next main ingredient in these blondies is peanut butter. Peanut butter is not only DELICIOUS, but it is also a wonderful healthy fat source! Nut butter is a great substitute in vegan baking for real butter, and offers far more health benefits! Peanut butter is another great source of protein and contains a variety of vitamins and minerals. This amazing ingredient ensures that these blondies are chewy, soft, and flavorful.

For maximum health benefits, be sure to opt for “all-natural” peanut butter. When you look at the ingredient list on the jar, it should only state peanuts and salt. Many other name brand peanut butters will add in unnecessary oils and sugars that you might want to avoid.

Maple Syrup

Last but not least, maple syrup. Maple syrup is a healthier and natural sugar alternative that is full of antioxidants and has a lower glycemic index than cane sugar. Glycemic index ranks how fast foods will cause a spike in your blood sugar, which is why a lower glycemic index is better for your blood sugar levels. Maple syrup also has a wonderful flavor profile that obtains hints of vanilla and caramel, which is why it is one of my favorite sugar substitutes in healthy baking!

The last thing that you need to know is that this blondie batter is extremely addictive. I’m lucky if any of it even makes it into the pan! If you love peanut butter as much as we do, be sure to check out these recipes for more: Healthy Peanut Butter Cookies and Vegan Peanut Butter Swirl Brownies

Enjoy these guilt-free blondies anytime you need to satisfy your sweet tooth or shock your friends with how amazing healthy vegan treats can be!

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Peanut Butter Chocolate Chip Chickpea Blondies

These decadent guilt free blondies melt in your mouth and are SO easy to make.

Course Dessert

Keyword blondies, chickpea, flourless, healthy, vegan

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 9

Ingredients

• 1 15oz can of chickpeas drained and rinsed
• 1/2 cup of creamy peanut butter
• 1/3 cup of maple syrup
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon of salt
• 1 teaspoon of vanilla
• 1/3-1/2 cup of chocolate chips vegan if desired

Instructions

• Preheat oven to 350 degrees and grease an 8×8 baking pan.
• Combine all ingredients in food processor or blender and blend until well combined and the batter has reached a thick and creamy consistency.
• Add desired amount of chocolate chips and mix in by hand.
• Evenly spread batter into baking pan and bake for 25-30 minutes or until sides are slightly golden brown (be careful not to over bake).
• Allow blondies to cool for 120-30 minutes before serving. Enjoy!

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It’s finally starting to feel like fall! Fall is one of my favorite seasons for many reasons: the crisp air, oversized sweaters, colorful trees, but above all, the pumpkin desserts! In my opinion, there is no better way to celebrate fall than with pumpkin cookies, and I am pleased to tell you that these cookies are everything that a pumpkin cookie should be. The hints of warm cinnamon and pumpkin spice alongside rich dark chocolate chips create a magical (and addicting) flavor combination. I am not kidding around when I say these babies are addicting…I have made this recipe three times in one day because they seem to disappear instantly!

These cookies are not only delicious, but they are SO easy to make. No mixer required! If you have two bowls and a few minutes to whisk together the ingredients, you have everything you need for these cookies! This makes these cookies the perfect dessert for any occasion, and I promise people will be begging you for the recipe.

These cookies are:

Soft and Chewy

Filled with pumpkin flavor and chocolate chips

Easy to make

(Secretly) VEGAN

Why this recipe works

These pumpkin chocolate chip cookies have two key ingredients that help to create their soft, moist, and chewy texture: Oats and Coconut oil. What replaces the egg in these (secretly) vegan cookies? The pumpkin! Yes, pumpkin is a wonderful egg replacement in vegan baking, and it also happens to be the key flavor profile in these cookies!

I promise you will instantly fall in love with these cookies and no one would ever know that these little gems are vegan. Put a plate of these on any dessert table and they will most definitely be the star of the show! If you’re looking for more vegan cookies, try out one of my other favorites: Healthy Peanut Butter Cookies.

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Vegan Pumpkin Chocolate Chip Cookies

These cookies are thick, chewy, and filled with pumpkin flavor.

Course Dessert

Prep Time 7 minutes minutes

Cook Time 9 minutes minutes

Servings 18

Ingredients

• 1 1/4 cups flour I like to use all purpose
• 1 1/4 cups whole oats
• 3/4 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon pumpkin spice
• 1/2 cup white sugar
• 1/4 cup dark brown sugar
• 2 tablespoons almond milk slightly warm so it does not solidify the coconut oil
• 1/2 cup melted coconut oil
• 1/2 cup pumpkin
• 1/2 teaspoon vanilla
• 1/3-1/2 cup chocolate chips vegan if desired

Instructions

• Preheat oven to 350 degrees. Whisk first 8 dry ingredients until well combined.
• Whisk almond milk, pumpkin, melted coconut oil, and vanilla until well combined.
• Add the wet ingredients into the dry and stir until just combined.
• Add the chocolate chips.
• Drop heaping tablespoons of dough into a nonstick cooking sheet and bake in preheated oven for 9-12 minutes or until puffy and bottoms are golden brown. Cool on wire rack and enjoy!

The post Oatmeal Pumpkin Chocolate Chip Cookies appeared first on Splurge with Ella.

You will absolutely LOVE these thick and chewy Peanut Butter Chickpea Cookies! Yes, you read that right. These cookies are made with chickpeas, and YES they’re amazing. Did I mention these little gems are also vegan, refined sugar-free, and grain-free? Although, I promise you would never know the difference because these cookies are filled with peanut butter flavor and melt in your mouth with every bite.

I developed this recipe during a phase of chickpea obsession. After eating chickpeas multiple times a day, I finally decided that I wanted to utilize them as a healthy flour alternative in baking. I first tried to make my own chickpea flour out of dried chickpeas, but it was slightly unsuccessful. I then moved onto using canned chickpeas, which lead to the creation of these amazing cookies!

Why this recipe works

I wanted this recipe to be easy, guilt-free, and still taste indulgent. There are four key ingredients in this recipe: chickpeas, peanut butter, maple syrup, and baking soda.

Chickpeas have become one of my new favorite flour alternatives. Not only are they are filled with health benefits, but they also make these cookies super thick and chewy. Using peanut butter in this recipe gives these cookies the addition of healthy fat, and further gives them their amazing peanut butter flavor! I chose to use maple syrup as the sugar alternative to help thin out the dough and add a wonderful sweetness. The last key ingredient is baking soda. This leavening agent is used in baked goods to help give batters or doughs a lighter texture, and works to give these cookies a little extra lift!

Now that you know the basics, all you have to do is throw together everything in a food processor! Then you will have your amazing and healthy cookies in less than 15 minutes! Be sure to check out this Flourless Peanut Butter Blondie recipe for another easy, healthy, and amazing dessert.

These cookies have become a staple item in our household, and I have definitely made this recipe multiple times in a day because they disappear so fast! I hope you enjoy these guilt-free indulgences as much as we do. Happy baking!

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Healthy Peanut Butter Cookies

These cookies are made secretly healthy and vegan with a little help from chickpeas. Chickpeas make these cookies soft, chewy, and completely guilt free!

Course Dessert

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Servings 10 people

Ingredients

• 1 cup canned chickpeas (well rinsed and drained)
• ¼ cup plus 1 tablespoon of creamy peanut butter
• ¼ cup maple syrup (add an extra tablespoon for extra sweetness)
• ½ teaspoon baking soda
• 1 teaspoon vanilla
• ¼-⅓ cup chocolate chips vegan if desired

optional

• a pinch of salt if using unsalted peanut butter

Instructions

• Preheat oven to 350 degrees and line a baking sheet with parchment paper.
• Place all ingredients except for the chocolate chips, in a food processor and blend until completely smooth (you may have to scrape the edges and blend a few times).
• Stir in chocolate chips by hand.
• Place heaping tablespoons of dough onto prepared cookie sheet and flatten slightly (or shape to desired size) since these cookies do not spread much in the oven. 
• Bake for about 10-12 minutes until bottoms are light golden brown.
• Cool on pan for 5 minutes before moving to a wire rack. Enjoy!

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These Chewy Peanut Butter Chocolate Chip Granola Bars will bring you right back to your childhood. We are definitely big peanut butter lovers in my household and my little brother has been asking me to create a peanut butter granola bar recipe as long as I can remember, and I finally have the perfect recipe for him and all of you.

Granola bars are one of my favorite healthy snacks, but the processed bars are usually hiding unwanted and unhealthy ingredients. Sometimes they even have as much sugar as a candy bar (yikes!), but I am happy to say that these homemade bars are made with nutritious and wholesome ingredients you can feel good about.

Why this recipe works

These granola bars require no time in the oven. All you have to do is combine the ingredients, press the mixture firmly into a pan, and pop in the freezer to set! Once they have set for about an hour, you can remove and slice each bar into whatever size you desire. Not baking these bars help to add to their chewiness, as well as make this recipe SO easy! These bars make the perfect summertime treat because you don’t need to turn on the oven.

Note: it is better to store these bars in the fridge or freezer after slicing to make sure that the peanut butter does not melt.

The addition of adding shredded coconut to this recipe also helps to make these bars extra chewy and flavorful. I prefer to use slightly sweetened coconut because it is often softer than unsweetened varieties. The honey and peanut butter work together to create a wonderful texture and salty and sweet flavor profile. If you love granola bars, chocolate, and peanut butter – you will adore these healthy treats! Be sure to check out these recipes for more: Healthy Peanut Butter Cookies and Vegan Peanut Butter Swirl Brownies

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Chewy Peanut Butter Granola Bars

These granola bars are chewy and filled with peanut butter flavor. This recipe only requires 6 simple ingredients and no time in the oven, which makes them the ultimate snack!

Prep Time 5 minutes minutes

Cook Time 1 hour hour

Ingredients

• ½ cup all natural peanut butter 
• ¼ cup honey
• 1 tablespoon softened/melted coconut oil
• 1 ¾ cups old fashioned oats
• 3 tablespoons shredded coconut (I prefer sweetened)
• 3-4 tablespoons mini chocolate chips (vegan if desired)

Instructions

• Line an 8×8 pan with one sheet of parchment paper.
• Combine the first 4 ingredients in a bowl and stir until well combined.
• Add the rest of the ingredients and stir until well combined. 
• Pour all ingredients into lined baking pan and spread evenly. Use the bottom of a cup or another flat surface to firmly press down mixture until it is firmly packed. 
• Place pan into the freezer to set for 1-2 hours. Remove from freezer, remove the granola bars from the pan by lifting up the parchment paper and cut or slice into desired sizes. 
  Store granola bars in a container in fridge or freezer.

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