Happy Happy Taste Buds

Over the past week I have tried three completely new sweet snack/dessert recipes and am very much in love. Not only did each one satisfy a different craving I was having, but they were all completely VEGAN!!! I think it is so cool to be able to enjoy treats and not feel guilty because the majority (if not all) of the ingredients are whole and have some sort of health benefits. As a nutritionist it gives me a lot of encouragement that there are recipes I have tried and can share with people that simplify and “healthify” foods that may not have been so great (nutritionally) in the past.

1. Mini Vegan Chocolate Donuts

I used a recipe from a great vegan blogger at Happy Herbivore. The original recipe was intended for 9 large donuts, but I only had a mini donut baking tin, so the original dough recipe yielded 36-40 mini donuts. Woot woot!!
2. Chinoa Granola (my favorite for sure)


I tweaked the original recipe from Hungry Hungry Hippie. I know the original is probably delicious, but I was extremely pleased at the outcome of my modifications. So pleased in fact that I have eaten at least 1/3 of the entire batch in the past 24 hrs. I had to put myself on a mental break from it or else I know it will not last the weekend. Seriously, it is the perfect combo (for me at least) of sweet, crunchy, savory, satisfying…you get the idea. It would be easy to switch up the grains, dried fruit and nuts used to get the perfect combination for you. Don’t be afraid to change it up 🙂

– 1 1/2 cups rolled oats
– 1/2 cup quinoa (I used red)
– 2 tbsp chia seed
– 3/4 cup raw, unsalted almonds (chopped)
– 1/2 cup unsalted pistachios (shelled and chopped)
– 1/4 cup shredded coconut
–  2 tsp cinnamon
– 1/4 tsp nutmeg
– 2/3 cup craisins (you can use any combo of dried fruit)
– 1/3 cup 100%, organic maple syrup
– 1/4 cup vegetable oil (you could easily reduce this amount if you want less oil)
– 2 tbsp coconut oil (melted)

1. Preheat the oven to 375°
2. Combine all dry ingredients and then add in the wet ingredients. Mix until everything is evenly combined.
3. Spread the mixture on a parchment covered baking sheet. Then stick in the oven for 15-20 minutes (I’d check it at 15, depending on how hot your oven gets).
4. Take out of the oven and let it cool. Pick up the edges of the parchment paper and the granola will break into oat clusters. Eat plain or with a plant-based milk, over oatmeal, yogurt or ice cream.

3. “Almond Joy” No-Bake Balls


I had been wanting to try this recipe for a while and am so glad I did. They satisfy your sweet tooth and are really simple to make. The only variation I did was use maple syrup instead of honey and  roll some of the balls in coconut…because the combo of coconut and chocolate is awesome.

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