Vegan Chocolate Chip Banana Bread

Vegan Chocolate Chip Banana Bread with Peanut Butter Crust

If you’ve been looking for a banana bread recipe, this is IT! I can’t believe how dense and moist this turned out, and so perfectly on the first try! I adapted this recipe from The Baking Bird and made changes based on what I had and how to make it even more nutritious. Easy and simple, I promise. Enjoy!




  • 3 small very ripe bananas + a few slices for decoration
  • 1/4 cup applesauce
  • 1/4 cup coconut oil
  • 1/3 cup coconut sugar
  • 2 tbsp raw agave
  • 1 tsp vanilla extract


  • 1 cup oat flour
  • 1 cup whole wheat flour
  • 1 tbsp ground flaxseed
  • 3/4 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup chocolate chips

Peanut Butter Sauce:

  • 2 tbsp PB2
  • 2 tbsp flax milk
  • 1/4 tsp raw agave



The instructions on ‘The Baking Bird’ site are exactly what I did, so I won’t reinvent the wheel with this one, but I’ll let you know some of the tricks I used.

First, preheat your oven to 350 F

I mashed my bananas up with a potato masher:


Or, at least what I think is a potato masher…


Then, I prepare the dry ingredients. To make oat flour, just grind up oats until it’s flour! You can use a blender or food processor, but I prefer the easy cleanup of my coffee grinder.


First things first, spray your bread pan with some coconut oil and set aside. Then, add the wet ingredients to a large bowl and mix to incorporate.

For this recipe, I used coconut sugar instead of sucanat because I prefer the taste, and raw agave for molasses because it is still rich and deep, but is considered a lower glycemic sweetener.


For the applesauce, I like to take the little snack sized containers we keep in my pantry. They are 4.4 oz, so I use 2 oz, and then snack on the rest!


Slowly add the dry ingredients to the bowl and mix to incorporate. Then, add the chocolate chips and fold in. Careful not to overmix.


Pour the batter into your bread pan and then prepare the peanut butter sauce.


Mix all ingredients together. Your sauce should dribble off of a spoon easily but not be runny. Like this:


I drizzled the sauce onto the top of the bread and then ran a spoon horizontally and vertically across to spread it around. It doesn’t need to look pretty, you won’t be able to see the peanut butter crust once baked, you’ll just taste it.

Then, just add your banana decor to finish it off.


Bake at 350 F for 55 minutes. I recommend checking it at 45 and 50 and doing a toothpick check in the center, as your oven may vary from mine.

Now, time for drool worthy pictures. Please excuse my lighting, I made this at night.






Nutritional Facts:

*Per slice, based on 1 loaf yielding 12 slices:

Calories: 221

Carbs: 34g

Protein: 4g

Fat: 9g

This recipe has almost 4g of fiber per slice and is high in potassium and healthy fats! This bread is definitely a treat, but much healthier than other banana bread recipe’s you’ll see out there! My family finished a half loaf in one night so be prepared to share, and pour yourself a glass of almond milk!



Chocolate Coconut Coffee Protein Mug Cake

Chocolate Coconut Coffee Protein Mug Cake

Did you know that coffee enhances the flavor of chocolate? If you don’t believe me, this recipe will convince you. Now, this is a mug cake (meant to serve 1), but this cake is so decadantly rich, you just might need 2 forks. Unless you’re ravenous like I was when I made this baby.



  • 2 tbsp flour (I chose whole wheat)
  • 1 tbsp protein powder (I used Vega Sport Vanilla)
  • 1 tbsp cacao powder
  • 1 tbsp ground coffee
  • 1/8 tsp coconut extract
  • 1 flax egg (1 tbsp flax + 3 tbsp warm water)
  • 1-2 tbsp unsweetened flaxmilk (or any alternative milk)
  • 1 tbsp coconut oil
  • 1 tsp raw agave
  • 1/4 tsp baking soda
  • Pinch of salt
  • 1 tbsp chocolate chips (I like Enjoy Life)
  • Optional: extra chocolate chips and coconut flakes for topping

For the Chocolate Sauce:

  • 1 tbsp cacao powder
  • 1 tsp raw agave
  • 1/2 tbsp-1 tbsp almond/coconut milk


The very first thing I do when preparing a mug cake is make my flax egg. This will need to sit 3-5 minutes to properly gel. Also, be sure to spray your mug with coconut oil before adding any ingredients so you can get your cake out later.

For this recipe, I used Vega Sport’s protein powder, my favorite. But this really is your decision.


Be sure to use good quality, fresh ground organic coffee. The flavor difference between that and the stale, cheap stuff you may have lying around really matters. I LOVE Trader Joe’s Fair Trade Organic Bolivian Blend.


While your flax egg is setting, add all of your dry ingredients into the mug and stir to incorporate. Then, add your wet ingredients and stir until there are no clumps. Add your chocolate chips last.


Cook in the microwave on medium high for 2- 2 1/2 minutes. When done, the top should be spongy and at toothpick in the center should come out clean. To get the cake out, run a knife around the sides to release the cake, and flip onto a plate. You may have to shake the mug a touch while upside down until the cake falls. Putting the cake onto a plate is purely for decorative purposes. Of course, you can dig right into the mug.


 If you’re making the chocolate sauce, mix all ingredients together until there are no clumps and drizzle over the top. Sprinkle with a few chocolate chips and a touch of coconut flakes and serve!


This cake turned out so pretty, I took a couple of extra pictures…




Nutritional Facts:

*Information calculated without the chocolate sauce

Calories: 400

Carbs: 33.5g

Protein: 19g

Fat: 23g

This recipe is high in antioxidants, iron, potassium, good fats and contains over 6g of fiber!

Strawberry Chocolate Protein Mug Cake

Strawberry Chocolate Protein Mug Cake

This cake is decadant, rich, single serving…and healthy! Mug cakes are all the craze, and honey, I’m all about it!

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  • 2 tbsp flour (I chose whole wheat)
  • 1 tbsp protein powder (I used Sun Warrior Vanilla)
  • 1/4 cup mashed strawberries
  • 1/8 tsp vanilla extract
  • 1 flax egg (1 tbsp flax + 3 tbsp warm water)
  • 1 tbsp unsweetened flaxmilk (or any alternative milk)
  • 1 tbsp coconut oil
  • 1/4 tsp baking soda
  • Pinch of salt
  • Optional: 1 tbsp chocolate chips (I like Enjoy Life)

For the chocolate sauce:

  • 1/2 tbsp cacao powder
  • 1 tsp agave
  • 1 tsp coconut oil
  • 1/8 tsp vanilla extract


To make a flax egg, warm 3 tbsp of water, mix in 1 tbsp ground flaxmeal and let it sit 3-5 minutes.

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Use this time to mash up your strawberries and prepare your dry ingredients.

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Be sure to spray your mug with coconut oil before adding the dry ingredients. You will hate yourself if you forget this…unless you plan on digging straight into the mug. No judgement here!

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Add your dry ingredients to the mug and stir to incorporate, and once your flax milk is ready, add your wet ingredients and stir. I like to use a wisk to get out the clumps.

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Stir in your chocolate chips last and microwave on medium-high for 2-2 1/2 minutes. Here’s how you know it’s done: the top of the cake should be spongy, and a toothpick stuck in the center should come out clean. Next, use a knife to score around the side of the mug to release the cake. I like to turn the mug over onto a plate and shake until the cake falls out.

If you would like to make the chocolate sauce, add all ingredients and stir.

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I’m a sucker for presentation, so finish by drizzling the sauce over the cake and top with a strawberry!

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Nutritional Facts:

*Information calculated before the chocolate sauce

Calories: 365

Carbs: 29g

Protein: 14g

Fat: 24g

This recipe contains 7g of fiber and is high in iron, good fats and antioxidants!



Double Chocolate Chickpea Cookies

Double Chocolate Chickpea Cookies

This recipe is easy AND healthy! They contain no flour, no oil and no processed sugar! The consistency is reminiscent of cookie dough, and the cookies can be adapted to either make these double chocolate cookies, or a classic chocolate chip look in 1 simple step! One thing to note, I am a honey vegan, so if you want these to be completely free of animal products, just replace the honey with raw agave (I recommend using less because agave is sweeter than honey). Now, scurry on to that kitchen and get ready to drool!

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  • 1 1/4 cup chickpeas (rinsed and drained)
  • 1/2 + 2 tbsp (2 tbsp= 1/8 cup) peanut butter (I prefer natural, raw pb, or you can make your own! Also, this recipe would taste great with homemade almond butter or my chocolate hazelnut peanut butter)
  • 1/4 cup honey
  • 1/2 cup vegan chocolate chips (I like enj0y life)
  • 2 tsp vanilla extract (yes, 2!)
  • 1 tsp baking powder
  • a pinch of salt (ONLY IF YOUR PB IS UNSALTED)

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Preheat the oven to 350 F & rinse/drain your chickpeas

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Grind up the chickpeas in the food processor

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Add all of the other ingredients (EXCEPT THE CHOCOLATE CHIPS) and process

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Now, you have a choice to make! If you want plain chocolate chip cookies, add the chocolate chips and STIR MANUALLY. If you want fudgy cookies, add half the chocolate chips and take the dough for a spin in the food processor until you have a chocolate dough.

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Then, stir in the rest manually. Feel free to add more chocolate chips, because if you’re me, you snacked on a few already. Now, with wet hands, roll the dough into little balls and place on a baking sheet with parchment paper. These cookies don’t spread much, so make them the size you want and flatten the tops with your finger.

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You should end up with about 20-24 cookies depending on how big you want them. Bake for 10 minutes, and try not to eat the whole pan!

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Nutritional Facts:

*Nutrition based on using honey and recipe yielding 20 cookies*

Calories: 107

Carbs: 12g

Protein: 3g

Fat: 6g

This recipe contains almost 2g of fiber per cookie, and if you’re using honey, you will enjoy its anti-viral and anti-inflammatory benefits!

Clean Chocolate Pudding

Vegan Chocolate Pudding

You won’t believe this pudding is clean, vegan and….made from avocados. You may have heard of this recipe before, but here’s my version. It is lower in sugar than others I have seen and You may want to make a double batch.



*Makes 1 1/2 cups

  • 2 avocados
  • 4 tbsp raw agave
  • 4 tbsp raw cacao powder
  • 4 tbsp chocolate coconut milk (I used So Delicious)



Add the avocados to a food processor or blender and mix until smooth. Add the other ingredients and mix again, make sure all of the lumps are out. You may want to taste test now to make sure it is sweet enough or rich enough for you. Once it’s perfect, divide into 1/2 cup servings and chill. The pudding tastes best cold.


Nutritional Facts:

*Based on 1/2 cup servings

Calories: 295

Carbs: 36g

Protein: 4g

Fat: 17.5g (healthy fats)

*This recipe contains 10.5 grams of fiber and 4g of protein! It is high in Potassium, Vitamin C and Iron. It is best to stick with smaller servings with this pudding. Yes, it is clean, yes it is vegan, and yes it is full of healthy fats and a clean sweetener. But it is higher in calories, so indulge but try not to eat it all at once!


Clean, Raw & Vegan Peanut Butter Cups

Clean, Raw & Vegan Peanut Butter Cups

raw pb cup


Chocolate Layers:

Peanut Butter Filling:

  • 2 tbsp raw, unsalted peanut butter
  • 1 tsp coconut oil
  • pinch sea salt


  1. Melt the chocolate ingredients and the peanut butter filling separately
  2. Add mini muffin papers to mini muffin tin
  3. EITHER: layer chocolate, peanut butter and chocolate, then freeze (the easy way), OR spread a chocolate layer on the bottom AND sides of the paper cup, then freeze. Then, add peanut butter filling and a layer of chocolate on top and freeze again (the harder way, but it seals the filling into the cup like a real peanut butter cup)
  4. Store the peanut butter cups in the fridge or freezer (I think the freezer eases the temptation just a bit)

Nutritional Facts:

*Information based on recipe yielding about 10 cups*

For 1 cup:

Calories: 80

Carbs: 6g

Protein: 1.5g

Fat: 7g

Vegan Chocolate Protein Mug Cake

Vegan Chocolate Protein Mug Cake

This chocolate mug cake will be everything you want it to be and more! Now, I can’t take credit for this one, as the original recipe came from a fitness blog off Pinterest, but I will be playing with this recipe to make some more yummy flavors for you!

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  • 2 tbsp oat flour (blend 2 tbsp plain oats until it turns into flour)
  • 1 tbsp protein powder (I used Sunwarrior Vanilla, but chocolate would work too)
  • 1 tbsp raw cacao powder
  • 1/4 tsp baking soda
  • pinch of sea salt
  • Optional: cinnamon and/or stevia to taste (I personally like a more bitter, rich cake)


  • 1 flax egg (combine 1 tbsp ground flax seed and 3 tbsp warm water and let sit for 5 minutes)
  • 2 tbsp alternative milk (I used coconut milk)
  • 1 tsp coconut oil (you can sub applesauce to remove some fat)
  • 1/2 tsp vanilla extract (I usually eyeball this one)
  • 1 tbsp vegan chocolate chips (I used “Enjoy life”, they’re dairy free, sugar free and gluten free)

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  1. Start the flax egg
  2. Spray the inside of a coffee mug with oil
  3. Add the dry ingredients and stir to combine
  4. Add the wet ingredients and stir to combine (If the batter seems too thick, add more “milk” until the batter resembles pancake batter)
  5. Cook in the microwave on high for 2 1/2- 3 minutes or until the top appears cooked and no longer gooey
  6. Loosen the cake from the mug with a spoon and empty onto a plate
  7. Optional: top with chocolate sauce, nut butters, fresh fruit or warm compote. Whatever your heart desires. Mine is topped with homemade cinnamon vanilla almond butter and a few chocolate chips. I ate my cake with a small glass of coconut milk as this cake is RICH and CHOCOLATEY, it’s only right to keep with tradition.

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Nutritional Facts:

*Calculated without the topping, as your toppings may vary*

Calories: 269

Carbs: 22g

Protein: 20g

Fat: 15g

This cake has almost 6g of fiber and is high in Iron and antioxidants due to the cacao powder.

*Original recipe by*