TV host and actress, Jenny Wolf submitted this vegan banana vanilla pudding that tastes so much like a frozen pudding! The rich and creamy coconut almond milk compliments the banana’s unique taste perfectly. Spotted and very ripe bananas work best for this recipe.
Creamy, slightly tart, perfectly sweet and 100% irresistible, our SuperFan Brittany created the perfect recipe for a VeganSmart Chocolate Swirl Cheesecake. Better than real cheesecake and the perfect healthy blend, this simple dessert can feed a crowd or just you. Taste tested and approved by our foodie friends who weren’t even vegan! We even like this better than traditional cheesecake! Here’s what you’ll need:
A winning combination of flavors comes alive in this recipe from our SuperFan Jaclyn. Oats, pumpkin, and cranberries, makes these muffins the perfect healthy fall treat. Just like Jaclyn’s friends your guests will never know that these delicious muffins are loaded with protein, healthy carbs and are low in sugar! Here’s what you’ll need:
Need to make a dessert without compromising your diet? Our Super Fan, Jaclyn came up with a great recipe for a chocolate pudding that doesn’t compromise flavor, taste or your fit lifestyle!
- 3 tbsp Chia seeds
- 1 tbsp Peanut Butter
- 3/4 cup Almond Milk or water
Directions: Combine all and serve chilled.
Though holiday traditions are many and diverse, having an abundance of sweets seems to be part of everyone's holiday celebrations. One in particular that many Americans partake in is the cutting out, baking and decorating of sugar cookies. If you love this tradition but are looking for a healthier cookie, try this high-fiber, whole-grain cut-out recipe. It uses chopped oats and whole-wheat pastry flour, and ground flaxseed mixed with water serves as an excellent egg substitute and fiber boost. It's sure to be just as tasty as the rest!
Whole grain cut-out cookie recipe
- 1 cup butter, softened
- 3/4 cup packed brown sugar
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- 2 teaspoons vanilla
- 1 cup oats, finely chopped
- 2 1/2 cups whole wheat pastry flour
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- Mix the ground flaxseed with the water and refrigerate for about 20 minutes. It should be an egg-like texture.
- Pulse the oats in a food processor until they are finely chopped but not powdered.
- Beat the butter and sugar together in a large mixing bowl, and then add the egg substitute and vanilla and beat until smooth.
- Wrap the dough in wax paper or cover the bowl with plastic wrap and refrigerate it for 30 minutes.
- Preheat the oven to 350 degrees Fahrenheit and grease or line two baking sheets with parchment paper.
- Spread flour on a clean countertop and remove a small portion of dough, patting it with flour and then rolling it out until it's about 1/4-inch thick.
- Use cookie cutters to cut out shapes.
- Bake the cookies for eight to 10 minutes, checking occasionally.
- Let them cool before decorating with colored frosting and holiday sprinkles.
These cookies will have a slightly nutty flavor. Though they have less sugar than traditional cut-out sugar cookies, the icing will add enough sweetness to make them perfectly tasty.
Fudge is typically an indulgent treat – sugary, buttery and downright rich. When we think of fudge, many people think of state fairs in the Midwest or quaint seaside vacations on the East Coast. As such, fudge is a completely guilty pleasure, able to be indulged only a few times a year, especially if you're concerned about eating healthy foods and staying trim. But what if fudge were a little less sugary, a little more protein-packed and still completely delightful? We'd probably eat it much more often! If you want a treat that has some good-for-you elements, check out the following recipe using Naturade Total Soy – Chocolate protein powder for brownies that are about as guilt-free as they come:
- 1/2 cup of natural or organic peanut butter
- 4 scoops of Naturade Total Soy – Chocolate
- 1/3 cup pure cacao powder
- 1/4 cup milk – almond, rice or dairy
- chopped walnuts and dates (optional)
- sea salt (optional)
This is a no-bake recipe. Line a 9-by-9 inch baking pan with parchment paper. In a bowl, mix in the peanut butter, soy powder, cacao and milk until fully blended. If so desired, chop walnuts and dates in a food processor. Walnuts will add more protein and healthy omega-3 oils, and dates can add a nice natural ingredient if you find the mixture needs a bit more sweetness. Pour the mixture into the parchment-lined pan – it should be between the consistency of cookie dough and cake batter. Sprinkle sea salt on top if you wish for that perfect salty-sweet mixture of flavors. Place the pan in the refrigerator for up to 2 hours to harden and then serve. It makes 12 guilt-free servings!