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Matcha Banana Smoothie (Easy and Healthy!)

Rich foamy matcha melts into creamy banana smoothie to create this Matcha Banana Smoothie! This smoothie is made with simple 5 ingredients and is ready in 10 minutes. The perfect energy boosting drink for breakfast or a snack!

Matcha banana smoothie in a glass, topped with sliced banana.

If you love multiple drinks in the morning, look no further and try this matcha banana smoothie! This recipe combines two beloved morning beverages: matcha latte and smoothie!

I think the banana and matcha combination is the next banana and chocolate! Rich, green tea flavor and sweet, tropical banana are a match made in heaven.

Also, this recipe is a smoothie version of Banana Matcha Latte! If you love matcha smoothie, also try Mango and Matcha Green Tea Smoothie and Strawberry Matcha Latte Smoothie!

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Why Is This Smoothie Different From Others?

You’ll see this matcha smoothie is not a regular smoothie. It has swirls, and it has a foam on top. That’s because this recipe is made by pouring the smoothie into a prepared matcha and mixing it in a glass.

I love a good matcha and want to feel its intense flavor even in a smoothie. By preparing matcha with the traditional method with a bamboo whisk, then adding it to the smoothie, you can taste the rich matcha flavor without watering it down. Plus, you can save precious matcha foam from being blended in!

Of course, you can skip whisking and just blend everything in a blender to make this recipe even simpler.

Why You’ll Love This Recipe

  • Intense matcha flavor with foam on top.
  • Energy boosting from caffeine in matcha.
  • Naturally sweetened with banana and dates.
  • Quick and Easy!
  • Light and refreshing, perfect for a healthy breakfast or snack.
  • Gluten-free, dairy-free friendly, and vegan-friendly.
Matcha banana smoothie topped with banana slices.

Ingredients

  • Matcha – Use high-quality ceremonial grade matcha powder for the best taste. If possible, choose a bold, rich matcha blend. Unfortunately, matcha doesn’t stay fresh long. To enjoy its rich flavor and vibrant green color, it’s best consumed within 3 weeks after opening. Store matcha in an air-tight container in a cool, dark, dry place.
  • Hot water – Use water at 176°F (80°C). See below for the details.
  • Frozen Banana – I keep peeled bananas in the freezer to make a smoothie. You can slice frozen bananas, so I cut them as I need.
  • Greek yogurt – I love using Greek yogurt for its creamy texture, but any yogurt works. Use coconut yogurt to make this recipe vegan.
  • Oat milk – Or any milk you like.
  • Medjool dates – Add caramel-y sweetness to the smoothie.
  • Ice cubes – Thicken the smoothie.

Water Temperature for Matcha – The water temperature used to prepare matcha affects the taste! Boiling water can ruin the delicate flavor of matcha, even if you’re using a high-quality ceremonial-grade matcha. For the best results, use water at 176°F (80°C). To achieve the perfect temperature, try this old-fashioned method: after boiling water, transfer it to an empty cup. It helps cool down hot water to the ideal temperature for matcha making. Then add it to the matcha and whisk!

The ingredients of matcha banana smoothie.

Substitutions

  • Milk – any milk of your choice works.
  • Coconut Yogurt – make this recipe vegan.
  • Sweetener – instead of Medjool dates, use a few teaspoons of sweetener like maple syrup, honey, or agave.
  • Espresso – coffee lover? Add a shot or two of espresso instead of matcha to make this a banana coffee smoothie!
Frothy matcha and smoothie mixed in a glass.

Variations

  • Vanilla Paste – If you want to make this drink taste like banana cream pie, add a dollop of vanilla paste. I prefer vanilla paste over extract, as it has a bolder flavor and less alcohol smell.
  • Protein – add protein powder or collagen for pre/post workout fuel.
  • Greens – a handful of baby spinach or baby kale adds extra nutrition.
  • Frozen Vegetables – frozen veggies surprisingly add creaminess to the smoothie. Try riced cauliflower, zucchini, and avocado.
  • Frozen Fruits – berries, mangoes, and pineapples go well with matcha too!

Throw those ingredients above into a blender when making a banana smoothie to add your own spin!

How to Make a Matcha Banana Smoothie

You can make this smoothie in 2 ways: 1) the whisk and blend method for a frothy swirled smoothie, and 2)the blender method for a simple steps.

1) Whisk and blend method

Whisking matcha with a bamboo whisk.

Make matcha: Sift matcha powder into a small bowl. Add hot water and use a bamboo whisk to whisk vigorously until smooth and foam on the surface. Set aside.

Add the ingredients of banana smoothie in a blender.

Make the banana smoothie: Remove a seed from a Medjool date. Add all the ingredients of the banana smoothie to a high-speed blender.

Blend until creamy and smooth. Add a splash of oat milk if it’s too difficult to blend.

Assembly: Add matcha to a glass.

Pour the smoothie over the matcha. Mix (but do not overmix) and enjoy!

2) Blender method

If you don’t want to separately prepare the matcha and smoothie, just add all the ingredients in a blender (except hot water) and blend until smooth!

Add matcha, frozen bananas, yogurt, oat milk, a Medjool date, and ice cubes into a blender.

Blend until smooth and creamy. Add a splash of oat milk if it’s too difficult to blend.

Banana smoothie and the prepared matcha mixed in a glass.

Matcha Lover? Try This!

For more recipes and updates, follow me on Instagram or TikTok!

If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I’d love to know what you think!

Matcha banana smoothie in a glass, topped with sliced banana.

Matcha Banana Smoothie

Rich foamy matcha melts into creamy banana smoothie to create this Matcha Banana Smoothie! This smoothie is made with simple 5 ingredients and is ready in 10 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Drinks
Cuisine Japanese
Servings 1 glass
Calories 297 kcal

Ingredients
  

For the matcha

  • 2 teaspoon matcha
  • 3 tablespoons hot water boil water and pour it in a cup to cool down to 176°F (80°C)

For the banana smoothie

  • 1 cup frozen sliced banana 1.5 banana
  • ⅓ cup Greek yogurt
  • ¼ cup oat milk
  • 1 Medjool date pitted
  • ½ cup ice cubes

Instructions
 

Whisk and Blend Method

  • Make matcha: in a small bowl, sift in matcha powder. Add hot water and use a bamboo whisk to whisk vigorously until smooth and foam on the surface. Set aside.
  • Make the banana smoothie: in a high-speed blender, add all the ingredients of the banana smoothie and blend until creamy and smooth. Add a splash of oat milk if it's too difficult to blend.
  • Assembly: In a glass, add matcha and pour the smoothie over the matcha. Mix (but not overmix) and enjoy!

Blender Method

  • If you don't want to separately prepare the matcha and smoothie, just add all the ingredients in a blender (except hot water) and blend until smooth! Add a splash of oat milk if it's too difficult to blend.

Notes

Please note that the nutritional information provided is just an estimate and accuracy is not guaranteed.

Nutrition

Serving: 1glassCalories: 297kcalCarbohydrates: 61gProtein: 14gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gCholesterol: 3mgSodium: 62mgPotassium: 828mgFiber: 6gSugar: 41gVitamin A: 657IUVitamin C: 13mgCalcium: 188mgIron: 3mg
Keyword banana, matcha
Tried this recipe?Let us know how it was!

Coffee and Tea

Vanilla Matcha Latte with Oat Milk

This vanilla matcha latte is a creamy green tea drink made with matcha, oat milk, and vanilla paste, with a hint of sweetness from maple syrup. Vanilla flavor brings a cozy coffee shop feeling to your home, and matcha provides an energy boost without a caffeine crash.

Vanilla matcha latte in a glass.

I always find homemade matcha latte tastes way better and is so much cheaper than one from coffee shops!

Compared to coffee, making good matcha is relatively easy as it doesn’t require fancy equipment like an expensive espresso machine. A $10 bamboo whisk will do an amazing job making smooth, frothy matcha.

This vanilla matcha latte brings a cozy coffee shop feeling and a good sip to your home without breaking the bank.

Enjoy hot or cold, depending on the season and your mood. Perfect for morning or as a mid-day energy booster. It’s vegan and dairy-free!

If you love matcha latte, also try Banana Matcha Latte!

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Why You’ll Love This Recipe

  • Packed with antioxidants from matcha.
  • Vanilla adds a cozy, comforting flavor to daily matcha latte.
  • More cost-effective than going to a cafe.
  • Healthy cafe vibes at home.
  • Calm, focused energy boost without a caffeine crash.
  • Simple and easy to make – only 4 ingredients!
  • Vegan and dairy-free.

Ingredients

Ingredients of vanilla matcha latte gathered together with bamboo whisk and tea strainer.
  • Matcha – Use high-quality ceremonial grade matcha for the best results! Vibrabt green, fresh powder smells amazing when you open the package. Unfortunately, matcha doesn’t have a long shelf life. After the opening, store in an air-tight container in a cool, dark, dry place, and it’s best consumed within 3 weeks
  • Hot water – Use water at 176°F (80°C). See below for the details.
  • Oat milk – You can use any milk of your choice. I used Barista blend oat milk to create a fluffy foam on top of my latte.
  • Vanilla Paste – I found vanilla extract adds an alcohol smell to my latte, which kills the rich aroma of matcha. So, I like to use vanilla bean paste in my latte. Vanilla paste has beans in it and a slightly bolder flavor than extract.
  • Maple Syrup – Use any sweetener you like, maple syrup, agave syrup, date syrup, and honey.

Water Temperature for Matcha – The water temperature used to prepare matcha affects the taste! Boiling water can ruin the delicate flavor of matcha, even if you’re using a high-quality ceremonial-grade matcha. For the best results, use water at 176°F (80°C). To achieve the perfect temperature, try this old-fashioned method: after boiling water, transfer it to an empty cup. It helps cool down hot water to the ideal temperature for matcha making. Then add matcha to whisk!

How to Make a Vanilla Matcha Latte

Whisking matcha and hot water using a bamboo whisk and a glass matcha bowl.

In a small bowl, sift in matcha powder. Add hot water and use a bamboo whisk to whisk vigorously until smooth and foamy on the surface. Set aside.

Adding vanilla paste into oat milk.

Combine oat milk, vanilla syrup, and maple syrup. 

Frothing oat milk using handheld milk frother.

For an iced latte, froth the milk using a handheld frother or milk frother. 

For a hot latte, warm the milk, then froth.

Pouring matcha over a glass of oat milk.

Fill a glass with ice cubes and add the frothed milk. Pour matcha over it and stir to enjoy. For a hot latte, add milk and matcha into a mug and stir.

Vanilla matcha latte topped with a dash of matcha powder.

Sprinkle with a dash of matcha on top(optional).

Can I make matcha latte without a bamboo whisk or frother?

Yes! There are ways to go around it. Depending on what you have, try the preparation methods below!

How to make matcha latte without a bamboo whisk and frother

  • Simply blend everything in a blender and pour over an ice-filled glass!
  • Combine all the ingredients(use room-temperature water instead) along with ice cubes in a jar and shake well.

How to prepare matcha without a bamboo whisk

  • Metal whisk
  • Use a handheld milk frother to whisk the matcha and hot water.
  • In a jar, add matcha, room temperature water, and ice cubes, and shake well.
  • Fork or spoon – add 1-2 tablespoons of hot water to matcha and mix to make a paste. Then, add the rest of the hot water and mix vigorously.

How to froth milk without a frother

  • Shake in a jar.
  • Use a blender.
  • French Press.

Use Batista blend oat milk to create a smooth foam like regular steamed milk.

A mix of oat milk froth and matcha form on top of glass.

Substitutions

  • Milk – Instead of oat milk, use your favorite milk, like almond, soy, or even regular milk. I used Barista blend oat milk, but regular oat milk will also work.
  • Sweetener – Use what you already have in your kitchen like maple syrup, honey, agave syrup, and date syrup.
  • Topping – It’s optional, but sprinkle a dash of extra matcha or ground cinnamon for an extra flavor.

The Best Tips for Making Matcha Latte

  • Use fresh, ceremonial-grade matcha for the best taste.
  • Sift matcha to remove any clumps.
  • Use 176°F (80°C) hot water to prevent bitter matcha.
  • Use vanilla paste.

More Matcha Recipes

Matcha lover? Try these matcha recipes!

A well mixed vanilla matcha latte.

FAQ

Can I use vanilla extract instead of vanilla paste?

Of course! But I found vanilla extract adds a slight alcohol smell to the latte. Vanilla paste doesn’t bother matcha aroma as much and has a slightly bolder flavor than extract.

Can I make a vanilla matcha latte without a bamboo whisk?

While a bamboo whisk creates the most beautiful, creamy matcha foam, you can also use a handheld frother or small metal whisk in a pinch. Or if you only have a fork or spoon, add 1-2 tablespoons of hot water to matcha and mix to make a paste. Then, add the rest of the hot water and mix vigorously. Shaking room-temperature water, matcha, and ice cubes in a jar also works.

Can I make a vanilla matcha latte without a frother?

If you don’t have a frother, you can add milk, vanilla paste, and sweetener in a jar, secure the lid, and shake well to combine. It won’t be as frothy, but it still tastes good.

Does matcha have caffeine (like coffee)?

Yes, matcha is the powdered green tea leaves, so it has more caffeine than steeped green tea. You’ll feel an energy boost like coffee, but caffeine in matcha is absorbed more slowly into the body, giving a longer energy boost.

Why is my matcha bitter?

Bitter matcha indicates 1) you’re using low-quality matcha or 2) the water was too hot. Make sure to use high-quality ceremonial grade matcha that is not too old from the opening date (ideally within 3 weeks). And use hot water at. around 176°F (80°C) when preparing.

Why is my matcha clumpy?

To prevent clumpy matcha, sift the matcha powder before use.

Is it vegan or vegetarian?

The ingredients of this vanilla matcha latte are naturally vegan and vegetarian. But, always check the labels to avoid contamination.

Can I make a vanilla matcha latte ahead of time?

I recommend enjoying it immediately as it loses precious foam as time goes.

Enjoy Matcha with Japanese Sweets

For more recipes and updates, follow me on Instagram or TikTok!

If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I’d love to know what you think!

Vanilla matcha latte in a glass.

Vanilla Matcha Latte with Oat Milk

This vanilla matcha latte is a creamy green tea drink made with matcha, oat milk, and vanilla paste, with a hint of sweetness from maple syrup.
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Drinks
Cuisine Japanese
Servings 1 glass
Calories 127 kcal

Ingredients
  

  • 2 teaspoons matcha
  • ½ cup hot water boil water and pour it in a cup to cool down to 176°F (80°C)
  • ½ cup oat(or any) milk I used barista blend
  • 1 teaspoon vanilla paste
  • 1-2 teaspoons maple syrup
  • Ice cubes for iced latte

Instructions
 

  • In a small bowl, sift in matcha powder. Add hot water and use a bamboo whisk to whisk vigorously until smooth and foamy on the surface. Set aside.
  • Combine oat milk, vanilla syrup, and maple syrup. For an iced latte, froth the milk using a handheld frother or milk frother. For a hot latte, warm the milk, then froth.
  • Fill a glass with ice cubes and add the frothed milk. Pour matcha over it and stir to enjoy. For a hot latte, add milk and matcha into a mug and stir.
  • Sprinkle with a dash of maicha or cinnamon powder on top(optional).

Notes

Please note that the nutritional information provided is just an estimate and accuracy is not guaranteed.

Nutrition

Serving: 1glassCalories: 127kcalCarbohydrates: 20gProtein: 6gFat: 1gSodium: 66mgPotassium: 75mgFiber: 1gSugar: 17gVitamin A: 646IUCalcium: 185mgIron: 2mg
Keyword matcha, vanilla
Tried this recipe?Let us know how it was!

Dairy free

Classic Mitarashi Dango(Japanese Rice Dumplings with Glaze)


Here’s how to make traditional Japanese Mitarashi dango! The cute little rice flour dumplings are skewered together and coated with savory and sweet Mitarashi glaze. It’s so easy and fun to make and perfect for afternoon tea time while sipping a cup of green tea.

Mitarashi Dango skewers are served with green tea.

Mitarashi Dango is a classic Japanese sweet enjoyed all year round, often found at street stalls, Japanese convenience stores, supermarkets, and traditional tea houses. If you live in Japan, you can get them anytime craving hits. But you’re like me and living outside of Japan, don’t worry! Making them at home is so fun and easy.

If you like Japanese traditional desserts, also try Anmitsu (Easy Traditional Japanese Dessert) or Shiratama Dango with a cup of freshly brewed green tea or a fun matcha drink like Banana Matcha Latte.

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What is Dango?

Japan is the hot spot for cute desserts and snacks, from jiggly pancakes and mochi donuts to fluffy cheesecake. But the dango is the OG dessert that people have enjoyed for years and years.

The dango(団子) are round, bite-sized rice flour dumplings and are often skewered together, making them cute-looking and conveniently enjoyed with one hand. Skewered dango are called kushi dango(串団子).

Dango, it was trendy back then and still is, and it went viral way long before TikTok was even a thing. By WAY before, I mean in the 1700s, during the Edo period, when skewered dango was so popular and widely enjoyed at tea houses or food stalls at temples and shrines.

Skewered through time, dango is now enjoyed with a variety of delicious toppings. Anko(red bean paste), kinako(roasted soybean flour), and mitarashi glaze are a must-try!

If you’re curious about the difference between Japanese chewy rice desserts like Dango, Shiratama, and Mochi, please take a look at the Shiratama Dango post for the details.

4 skewers of Mitarashi Dango on a plate.

What is Mitarashi Dango?

Mitarashi Dango(みたらし団子) is skewred dango coated with a sweet and savory Mitarashi glaze. Imagine teriyaki sauce but sweeter, the glaze for mitarashi dango tastes sweet with savory umami from soy sauce.

History of Mitarashi Dango

Originating in Kyoto, Japan, Mitarashi dango was originally served as an offering for the Japanese Shinto deities during festivals at the Shimogamo Shrine, which is one of the oldest shrines in Kyoto and still exists today. Mitarashi dango then was seasoned and grilled with just soy sauce, so it was not a sweet dessert like it is today.

The name “Mitarashi” came from the Mitarashi Pond in the Shimogamo Shrine. It is believed that the shape of the rising water bubbles in the pond inspired the creation of mitarashi dango.

Mitarashi dango with sweet soy sauce glaze was first served at the Kamo Mitarashi Tea House, located near the Shimogamo Shrine, and it’s believed to be the beginning of Miratashi Dango today. Skewered dango at the tea salon is served with a glaze made with soy sauce and Kuro Sato(黒砂糖), Japanese black sugar, which gives a deep, rich, complex flavor.

Founded in 1922, Kamo Mitarashi Tea House is still in business near the Shimogamo Shrine. If you get a chance to visit Kyoto, don’t miss the opportunity to taste the history of Mitarashi Dango!

Drizzling Mitarashi glaze over Dango on skewers.

Why You’ll Love This Recipe

  • Simple and easy to make
  • Irresistably sweet and savory flavor
  • Authentic Japanese flavors at home
  • Vegan, dairy-free, can be gluten-free

Ingredients

For Dango

To create the chewy yet firm texture of dango, we blend two types of rice flour in this recipe.

  • Shiratamako – a special type of rice flour made from glutenous rice flour.
  • Joshinko – non-glutinous rice flour.

I’ll dive into the differences and uses of various rice flours later in this post!

For the Mitarashi Glaze

  • Soy sauce – Adds savory umami to the glaze! If you’re sensitive to gluten, use coconut aminos or gluten-free tamari instead of regular soy sauce.
  • Mirin – Mirin is sweet cooking rice wine. It adds sweetness and depth to the taste.
  • Maple Syrup – Sweetener.
  • Potato starch – Thickens the glaze.

Equipment

  • Bowls
  • Spoons and patula
  • Pot
  • Sheet tray
  • Bamboo skewers

I used 4.7-inch bamboo picks as dango skewers because they’re widely available and also look cute. You can place 3 dango dumplings on each bamboo pick perfectly!

How to Make Dango

Shiratamako, Joshinko, and water mixed in a bowl.
  1. Make the dango: In a mixing bowl, combine shiratamako and joshinko. Gradually add water while kneading with your hand or a spatula. Once it starts to form a dough, use your hands to knead until smooth, pliable dough forms. The dough should be soft yet firm enough to hold its shape. Make sure that no chunks of Shiratamako are left.
The Dango dough is rolled into bite-size balls.
  1. Divide the dough into 18-19 equal portions and roll them into teaspoon-sized balls.
Cooking the Dango balls in a pot full of hot water.
  1. Line a tray with parchment paper. Bring a pot full of water to a boil. Add the dango balls and cook until all the balls float to the surface. Then cook for another 1-2 minutes to ensure they’re all fully cooked. Transfer the dango balls to the prepared tray and let cool.
Cooking the Mitarashi glaze in a pot.
  1. Make the Mitarashi Glaze: In a small saucepan, whisk together soy sauce, mirin, maple syrup, and 3 Tablespoons of water. Bring it to a boil over medium heat. In a small bowl, mix potato starch and 1 teaspoon of water to make a slurry. Add it to the pot and cook until thickened and glossy, stirring constantly with a spatula. Remove from heat and let cool.
Place cooked dango balls onto bamboo skewers.
  1. Assembly: Place 3 dango balls onto each bamboo skewer, sliding them gently into place. Wet your hands if Dango sticks to your hands. Lightly pan-fry them until golden(optional).
Scooping the Mitarashi glaze over skewered dango.
  1. Place the dango skewers on a serving plate and pour the glaze, coating evenly. Enjoy immediately.

Tip: When adding water, instead of adding all the water at once, add gradually while kneading. Perfect hydration depends on the humidity of the day, the quality of the flour you use, etc. Add a teaspoon of water at a time while kneading and feeling the texture.

What’s the difference between Josinko, Mochiko, Shiratamako, and Dangoko?

A lot of Japanese desserts are made of some sort of rice flour, but the type of flour used varies slightly depending on the texture of the dessert. Here are common rice flours you’ll come across when you dive into the world of Japanese confectionary.

  • Joshinko (上新粉) – Non-glutinous rice flour
    • Ingredient: Non-glutinous rice (uruchi rice)
    • Form: Fine powder
    • Texture of the dessert: Firm and elastic.
    • Uses: Kashiwa Mochi, Uiro
  • Mochiko (もち粉) – Glutenious rice flour
    • Ingredient: Glutinous rice (mochi rice)
    • Form: Fine powder
    • Texture of the dessert: Chewy and soft.
    • Uses: Daihuku, Gyuhi
  • Shiratamako (白玉粉) – Special type of glutenious rice flour
    • Ingredient: Glutinous rice (mochi rice)
    • Form: Granules
    • Texture of the dessert: Smooth and springy.
    • Uses: Shitarama Dango, Daihuku
  • Dangoko (だんご粉) – Blended rice flour for making Dango
    • Ingredient: Non-glutinous rice (uruchi rice) and Glutinous rice (mochi rice)
    • Form: Fine powder
    • Texture of the dessert: Chewy and Firm.
    • Uses: Dango
Cooked dango balls on a tray. Some of them are skewered.

What’s the difference between Mochiko and Shiratamako?

So, Mochiko and Shiratamako are both made from glutinous rice (mochi rice), so what’s the difference? Let’s dive into the details of those two.

Mochiko is made by grinding washed and dried rice into powder. On the other hand, the production process of Shiratamako is more complicated. It involves soaking washed glutinous rice in water, grinding it while adding water to make a milky liquid, letting it settle, and drying the sediment into granules.

As a result, Shiratamako consists primarily of extracted starch from glutinous rice. It comes in granulated form, but actually, its particles are finer than Mochiko. When used in a dough, the high starch content creates an extra smooth, chewy, and bouncy texture. Compared to Mochiko, desserts made with Shiratamako are less likely to become too firm after they are cooled.

Since the process requires more time and effort, Shiratamako tends to be slightly more expensive than other types of rice flour.

Mitarashi Dango skewers are on a plate.

Substitution

  • Mirin – If you don’t want to use alcohol in cooking, omit the mirin and add a splash more of maple syrup.
  • Soy sauce – If you want to make this recipe gluten-free, use coconut aminos or gluten-free tamari instead of regular soy sauce.

Varietions

As we discussed at the beginning of the post, there are various toppings to the dango other than Mitarashi glaze. With this basic skewred dango recipe,

  • Anko – Topping dango with red bean paste is classic and promising. You can make it at home, or canned anko is available at Asian grocery stores or online.
  • Kinako – Roasted soy bean flour that has a nutty flavor. Mix with sugar to sweeten to your liking and sprinkle generously over dango. You can use powdered peanut butter instead to enjoy a similar flavor.
  • Black Sesame seeds – Mix ground sesame seeds with sugar and coat the dango.
Mitarashi Dango skewers are served with green tea.

How to Enjoy Mitarashi Dango

Mitarashi dango is perfect for dessert after a meal or afternoon tea time. Serving with unsweetened tea wonderfully enhances the sweetness of the Dango!

Dango is often enjoyed with freshly brewed hot tea in Japan. Here are some ideas to serve at your Japanese tea time with Mitarashi Dango.

  • Sencha – Japanese green tea that has a crisp, refreshing flavor. Enjoy hot, iced, or cold brew.
  • Hojicha – Roasted Japanese green tea that has a toasty, cozy flavor. Hojicha latte is also delicious.
  • Mugicha – Roasted barley tea that has a nutty and refreshing flavor. Cold Brew is perfectly refreshing and hydrating for summer. It’s caffeine-free and contains minerals like potassium.
  • Matcha – Powdered Japanese green tea that has a rich and smooth flavor.

If you love matcha, also try Banana Matcha Latte!

Mitarashi Dango skewers are served with green tea.

FAQ

How many dango dumplings on a skewer?

Traditional dango has 5 balls on a skewer, but nowadays, four-ball dango skewers are also very common. If you’re using 4.7-inch bamboo picks as dango skewers, 3 dango balls fit perfectly.

Do you need both Shiratamako and Joshinko to make dango?

Two types of rice flour are used to create dango’s firm yet chewy texture. But you can substitute Josinko with Shiratamako to make a soft and bouncy Shiratama Mitarashi Dango. Dango made with Joshinko requires a different process to make it chewy, so I recommend searching for a specific recipe for it.

Is Mitarashi dango Vegan or vegetarian?

Yes! It’s all made with naturally plant-based ingredients. But if you’re in doubt, especially about processed ingredients like soy sauce and mirin, always check labels for vegan/vegetarian certifications.

Is Mitarashi dango gluten-free?

Unfortunately, soy sauce is not gluten-free. Use coconut aminos or gluten-free tamari instead to make this recipe free from gluten. Other ingredients are naturally gluten-free, but if you’re sensitive to gluten, it’s always a good idea to double-check the label to avoid contamination and ensure no gluten-containing ingredients have been added.

Is Mitarashi dango dairy-free?

Yes! No dairy is used in this recipe. But it’s always a good idea to double-check the label of the products you use.

More Japanese Sweets

Love sipping matcha with Japanese desserts? Try these:

For more recipes and updates, follow me on Instagram or TikTok!

If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I’d love to know what you think!

Mitarashi Dango skewers are served with green tea.

Classic Mitarashi Dango(Japanese Rice Dumplings with Glaze)

Here's how to make traditional Japanese Mitarashi dango! The cute little rice flour dumplings are skewered together and coated with savory and sweet Mitarashi glaze.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine Japanese
Servings 6 skewers
Calories 103 kcal

Ingredients
 
 

For Dango

  • 60 g shiratamako
  • 60 g Joshinko
  • 100-120 ml water about ½ cup, adjust as needed

For the Mitarashi Glaze

  • 1 Tablespoon soy sauce
  • 1 Tablespoon mirin
  • 2½ Tablespoons maple syrup
  • 3 Tablespoons plus 1 teaspoon water divided
  • 1 teaspoon potato starch

Instructions
 

  • Make the dango: In a mixing bowl, combine shiratamako and joshinko. Gradually add water while kneading with your hand or a spatula. Once it starts to form a dough, use your hands to knead until smooth, pliable dough forms. The dough should be soft yet firm enough to hold its shape. Make sure that no chunks of Shiratamako are left.
  • Divide the dough into 18-19 equal portions and roll them into teaspoon-sized balls.
  • Line a tray with parchment paper. Bring a pot full of water to a boil. Add the dango balls and cook until all the balls float to the surface. Then cook for another 1-2 minutes to ensure they’re all fully cooked. Transfer the dango balls to the prepared tray and let cool.
  • Make the Mitarashi Glaze: In a small saucepan, whisk together soy sauce, mirin, maple syrup, and 3 Tablespoons of water. Bring it to a boil over medium heat. In a small bowl, mix potato starch and 1 teaspoon of water to make a slurry. Add it to the pot and cook until thickened and glossy, stirring constantly with a spatula. Remove from heat and let cool.
  • Assembly: Place 3 dango balls onto each bamboo skewer, sliding them gently into place. Wet your hands if Dango sticks to your hands. Lightly pan-fry them until golden(optional).
  • Place the dango skewers on a serving plate and pour the glaze, coating evenly. Enjoy immediately.

Nutrition

Serving: 1skewerCalories: 103kcalCarbohydrates: 23gProtein: 2gFat: 0.3gSaturated Fat: 0.04gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.05gSodium: 191mgPotassium: 36mgFiber: 0.3gSugar: 6gVitamin C: 0.01mgCalcium: 12mgIron: 0.1mg
Keyword dango, mitarashi
Tried this recipe?Let us know how it was!

Breakfast

5-ingredient Mango and Matcha Green Tea Smoothie

Rich, smooth matcha green tea and creamy mango smoothie create a beautiful swirl in a glass, making this healthy 5-ingredient Mango and Matcha Green Tea Smoothie! The sweetness from the tropical mango smoothie complements the intense matcha flavor. The energy-boosting and antioxidant-rich smoothie is perfect for a healthy breakfast.

Mango matcha smoothie served in a glass topped with frozen mango chunks.

If you want to explore more matcha and smoothie combinations, also try Strawberry Matcha Latte Smoothie and Connecting with the Earth Smoothie. Matcha green tea smoothies boost your energy and fruit smoothie makes these drinks so satiating. They’re perfect for a healthy breakfast, a light meal, or an afternoon snack!

This is a vegan, gluten-free, and dairy-free smoothie recipe!

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The mango smoothie is poured into frothy matcha in a glass and it's topped with frozen mango chunks.

What I don’t like about typical matcha smoothies is that they are not matcha-y enough for me. Since the matcha powder is evenly blended into the smoothie, its flavor becomes much milder.

To enjoy matcha’s keen, awakening flavor and naturally occurring frothy form, this recipe prepares matcha in the traditional method with a bamboo whisk. Then it’s swirled into a creamy mango smoothie to create a sweet, tropical matcha drink!

This matcha smoothie is like your morning cup of matcha and smoothie combined together without losing both key flavor and texture. Enjoy your perfect sip to enrich your morning routine.

Why You’ll Love This Recipe

  • Rich, frothy matcha prepared with the traditional method
  • Packed with antioxidants from matcha
  • Need only 5 ingredients, simple and easy
  • No refined sugar, naturally sweetened from fruits
  • Perfect for healthy breakfast, post-workout, and afternoon snack
Mango matcha smoothie in a glass.

Ingredients

For the matcha

  • Matcha Powder – Using high-quality ceremonial-grade matcha powder makes a huge difference. High-quality matcha has a vibrant green color and a rich umami flavor. It should never taste too grassy or dull. My go-to matcha brand is Ippodo, I love and trust the matcha from them!

For the mango smoothie

  • Mango (frozen) – tropical sweetness and creaminess.
  • Banana (frozen) – banana also adds natural sweetness and creaminess. Not a fan of bananas? Simply swap them with more manoges.
  • Hemp Seeds (optional) – Hemp seeds add extra protein and healthy fats to the smoothie, making you feel full for longer.
  • Oat milk (or any preferred milk) – dairy-free base for the smoothie. Use gluten free oat milk if you’re sensitive to gluten.
The ingredients of matcha and mongo smoothie are gathered.

Instructions

This recipe prepares the matcha tea and mango smoothie separately, then combines both in a glass. This way, you can enjoy intense, frothy matcha made using the traditional method without diluting its rich flavor.

Whisking matcha in a glass matcha bowl.
  1. Make Matcha: In a small bowl, sift in matcha powder. Add hot water and use a bamboo whisk to whisk vigorously until smooth and foam on the surface. Set aside.
The ingredients of mango smoothie in a blender.
  1. Make Mango Smoothie: In a high-speed blender, add a frozen banana, mango, hemp seeds, and oat milk. Blend until creamy and thick. Add a splash of oat milk if it’s difficult to blend.
Pouring the prepared matcha in a glass.
  1. Assembly: In a glass, add matcha and pour the smoothie over the matcha.
The mango smoothie is poured over the matcha in a glass.
  1. Mix, but not over mix, and enjoy!

Tip for Making Good Matcha – The water temperature is crucial when preparing matcha. Boiling water can ruin the delicate flavor of matcha, even if you’re using a high-quality ceremonial-grade matcha. For the best results, use water at 176°F (80°C). To achieve the perfect temperature, try this old-fashioned method: after boiling water, transfer it to an empty cup. It helps cool down hot water to the ideal temperature for matcha making. Then add to matcha to whisk!

Tips for the Best Matcha Smoothie

  • Use frozen mangoes and bananas for a creamy texture.
  • Sift matcha powder for smooth matcha.
  • Use a bamboo whisk for the creamy matcha froth.
  • Use water at 176°F (80°C) for the best matcha taste.
  • Don’t mix matcha and smoothie too much. You don’t want to dilute both flavors.
The mango smoothie is poured over the prepared matcha in a glass, topped with frozen mango chunks and matcha powder.

Variations

  • Veggies – Instead of bananas, you can also use cauliflower, zucchini, or avocado. When swapping bananas for veggies, add a splash of sweetener, like maple syrup, to add extra sweetness.
  • Protein Powder – hemp seeds add some protein to this smoothie, but if you want to bump up the protein intake, add a scoop of vanilla or unflavored protein powder.
  • Extra fiber – throw in some oats, flax seeds, or chia seeds.

FAQ

Can I make this smoothie without bananas?

Yes! You can use bananas with more frozen mangoes. Or swap bananas with frozen veggies like cauliflower, zucchini, and avocados. If you’re substituting with vegetables, add a splash of sweetener, like maple syrup, to add extra sweetness.

The mesmerizing combinations of fruits and matcha are endless. If you’re a fruit matcha lover, also try:

For more recipes and updates, follow me on Instagram or TikTok!

If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I’d love to know what you think!

Mango matcha smoothie served in a glass topped with frozen mango chunks.

5-ingredient Mango and Matcha Green Tea Smoothie

Rich matcha and creamy mango smoothie create a beautiful swirl in a glass, making this healthy and easy Mango and Matcha Green Tea Smoothie!
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Drinks
Servings 1 glass
Calories 388 kcal

Ingredients
 
 

For the matcha

  • 1 teaspoon matcha
  • 3 tablespoons hot water boil water and pour it in a cup to cool down to 176°F (80°C)

For the mango smoothie

  • 1 frozen banana chopped
  • 1 cup frozen mangoes
  • 1 tablespoon hemp seeds
  • ⅔ cup oat milk *see note 1 below

Instructions
 

  • Make matcha: in a small bowl, sift in matcha powder. Add hot water and use a bamboo whisk to whisk vigorously until smooth and foam on the surface. Set aside.
  • Make the mango smoothie: in a high-speed blender, add a frozen banana, mango, hemp seeds, and oat milk. Blend until creamy and thick. Add a splash of oat milk if it’s difficult to blend.
  • Assembly: In a glass, add matcha and pour the smoothie over the matcha. Mix, but not over mix, and enjoy!

Notes

*note 1: use gluten free oat milk if you’re sensitive to gluten.
Please note that the nutritional information provided is just an estimate and accuracy is not guaranteed.
 

Nutrition

Serving: 1glassCalories: 388kcalCarbohydrates: 68gProtein: 13gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 6gMonounsaturated Fat: 1gSodium: 81mgPotassium: 779mgFiber: 7gSugar: 49gVitamin A: 2467IUVitamin C: 70mgCalcium: 276mgIron: 5mg
Keyword mangoes, matcha
Tried this recipe?Let us know how it was!

Recipes

Crispy Rice Salad Bowl with Avocado, Cucumber, and Edamame

This vegan Crispy Rice Salad Bowl is packed with garlicky crispy rice and crunchy veggies like cucumbers, edamame, and red cabbage. Leftover rice is tossed with garlic and soy sauce, and baked until crispy perfection. And the easy ginger soy dressing and fresh herbs brighten the salad up with every bite. It’s gluten-free friendly.

The crispy rice salad is served in ceramic bowl with fork and spoon.

If you like Asian-inspired salad, also try Spring Roll Noodle Salad and
Soba Noodle Salad!

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What is Crispy Rice Salad?

I learn so many fun things from social media and trendy recipes are one of them! I know some of them are questionable, but some of them are really worth trying! I was immediately hooked when I saw this viral crispy rice salad online.

Many mouth-watering crispy rice salad variation on social media is inspired by Nam Khao, an appetizer salad that originated in Laos.

So I was inspired by this trend and recreated this viral salad recipe with the ingredients I regularly use at home, Japanese condiments! Soy sauce and garlic create simple yet addicting crispy rice that pairs well with crunchy veggies and flavorful herbs.

Drizzling soy ginger salad over crispy rice salad.

Why You’ll Love This Recipe

  • Full of texture, crunchy, crispy, and creamy.
  • Burst of flavor with garlic, ginger, and herbs.
  • Easy to make.
  • Satisfying salad with crispy rice.

Ingredients

Ingredients of salad and and brown rice are gathered.

For the Crispy Rice

  • Rice – you need cooked and cooled long-grain rice like jasmine or basmati rice. Leftover, dry, and cold rice is the best! If you don’t have any leftovers, store-bought pre-cooked rice that is sold in pouches is the way to go.
  • Sesame Seeds – optional, but add extra nutrition.
  • Garlic – finely grated.
  • Soy Sauce – use tamari if you want to make this recipe gluten-free.
  • Maple Syrup – adds natural sweetness.
  • Toasted Sesame Oil – adds richness to the rice and also helps cook it.

For the Ginger Soy Dressing

  • Soy Sauce
  • Rice Vinegar
  • Maple Syrup
  • Toasted Sesame Oil
  • Ginger

For the salad

  • Red cabbage – shred it or use pre-shredded cabbage. Pre-cut coleslaw mix also works.
  • Persian Cucumber – I love Persian cucumbers but English cucumber also works well in this recipe.
  • Shelled Edamame – You can easily find frozen edamame at a local grocery store. If you’re using frozen edamame, boil them, or add them to a bowl, cover with water, and microwave before use.
  • Avocado – avocado and soy sauce based dressing go really well together.
  • Green Onion and Cilantro – herby kick of this recipe.

Instructions

Seasoned rice is spread over sheet pan.
  1. Make the crispy rice: Preheat the oven to 400°F. Line a sheet pan with parchment paper. I use an eighth sheet pan.
  2. On the sheet pan, use a fork to toss together all the ingredients of crispy rice, then spread evenly into a thin layer. Bake for 30-40 minutes until crispy, tossing and flipping the rice halfway through. Let cool and set aside.
The dressing ingredients in a small bowl.
  1. Make the dressing: in a small bowl, whisk together all the ingredients of the dressing. Taste and add salt as needed. Set aside.
Veggies arranged salad plate.
  1. In a serving bowl, assemble cabbage, cucumber, edamame, avocado, green onion, and cilantro. Drizzle the dressing and toss well. Top with crispy rice and enjoy.

    Variation

    Customize this salad with your favorite ingredients.

    • Protein – add grilled chicken, salmon, or tofu to make a nourishing meal.
    • Veggies – carrots, brussels sprouts, snap peas, broccoli.
    • Fruits – mangoes, apples, pomegranate seeds.
    • Nuts and Seeds – walnuts, almonds, pumpkin seeds, and hemp seeds.
    • Nori – crush the seaweed snack to to the salad.

    More Salad

    For more recipes and updates, follow me on Instagram or TikTok!

    If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I’d love to know what you think!

    The crispy rice salad is served in ceramic bowl with fork and spoon.

    Crispy Rice Salad Bowl with Avocado, Cucumber and Edamame

    This vegan Garlic Crispy Rice Salad Bowl is packed with garlicky crispy rice and crunchy veggies like cucumbers, edamame, and red cabbage.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Course Salad
    Servings 4 people
    Calories 453 kcal

    Ingredients
      

    For the crispy rice

    • 1½ cup cooked long-grain rice jasmine or basmati rice
    • 1 teaspoon sesame seeds
    • 2 garlic cloves grated
    • 2 teaspoons soy sauce
    • 1 teaspoon maple syrup
    • 1 Tablespoon toasted sesame oil

    For the ginger soy dressing

    • 1 Tablespoon soy sauce
    • 2 tablespoons rice vinegar
    • ½ tablespoon maple syrup
    • 1 Tablespoon toasted sesame oil
    • 1 teaspoon ginger grated

    For the salad

    • 1 cup shredded red cabbage
    • 1 Persian cucumber diced
    • ½ cup shelled edamame
    • 1 avocado diced
    • 3 green onion chopped
    • ¼ cup cilantro

    Instructions
     

    • Make the crispy rice: Preheat the oven to 400°F. Line a sheet pan with parchment paper. I use an eighth sheet pan.
    • On the sheet pan, use a fork to toss together all the ingredients of crispy rice, then spread evenly into a thin layer. Bake for 30-40 minutes until crispy, tossing and flipping the rice halfway through. Let cool and set aside.
    • Make the dressing: in a bowl, whisk together all the ingredients of the dressing. Taste and add salt as needed. Set aside.
    • Assembly: In a serving bowl, assemble cabbage, cucumber, edamame, avocado, green onion, and cilantro. Drizzle the dressing and toss well. Top with crispy rice and enjoy.

    Nutrition

    Serving: 1peopleCalories: 453kcalCarbohydrates: 69gProtein: 9gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gSodium: 435mgPotassium: 548mgFiber: 6gSugar: 5gVitamin A: 494IUVitamin C: 21mgCalcium: 74mgIron: 2mg
    Keyword avocados, brown rice, cucumbers, salad
    Tried this recipe?Let us know how it was!

    Recipes

    Halloumi Salad with Fresh Citrus and Chickpeas

    This Halloumi Salad with Fresh Citrus and Chickpeas beautifully captures the refreshing winter citrus flavor and savory, salty halloumi cheese into an elegant salad plate. Drizzle over the citrus dressing made with blood orange juice, cilantro, and honey to brighten up the salad and your mood to fight the winter blues.

    This recipe is sponsored by Heinen’s. I truly appreciate the support that makes Yoko’s kitchen possible.

    Halloumi salad is topped with navel and blood oranges.

    If you love salad recipes for the winter season, also try Pear and Baby Kale Salad and
    Spring Roll Noodle Salad! They’re also perfect for the holiday season and gatherings.

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    What is Halloumi?

    Halloumi cheese is a mild, salty cheese, and is known for its unique, firm, and squeaky texture. It’s a semi-hard cheese that originated in Cyprus, traditionally made with goat and sheep’s milk, and cow’s milk is also added nowadays.

    Halloumi is a good source of protein, which makes it a satisfying vegetarian addition to any dish. Its melting point makes it perfect for frying, creating a golden crust while maintaining chewy firmness inside.

    When cooking halloumi, I recommend soaking them in water beforehand to reduce the saltiness a little bit to enhance its mellow flavor. 

    Why You’ll Love This Recipe?

    Use fresh citrus in its peak season and this salad is a perfect place to highlight its freshness and sweetness.

    • Bright and fun salad for the winter season.
    • Full of refreshing citrus flavor.
    • Chickpea makes this salad fulfilling.
    • Easily made under 30 minutes.
    • Great recipe for gathering and entertaining.

    Ingredients

    Close-up look of the Halloumi salad topped with navel and blood oranges.

    For the Blood Orange Vinaigrette

    • Blood Orange Juice – freshly squeezed is the best, but you can also use bottled ones!
    • Extra Virgin Olive Oil – use high-quality oil that you like.
    • Cilantro – fresh and finely chopped.
    • Crushed Red Pepper – adds a little heat and flavor.
    • Red Wine Vinegar
    • Honey

    For the Salad

    • Halloumi – grab a block of halloumi about 8 oz.
    • Navel Oranges and Blood Oranges – use the citrus in season! Slice them and they will look like beautiful flowers blooming on the salad.
    • Red Onion – sliced onion will be marinated in the vinaigrette.
    • Radishes – add a nice crunch to the salad. You can substitute with cucumbers.
    • Chickpeas – use canned chickpeas. Rinse and drain well before use.
    • Arugula – peppery taste goes well with sweet and refreshing citrus.
    • Avocado – creamy element of this salad.

    Instructions

    Let’s start with preparing Halloumi. Soak the sliced halloumi in water for 30 minutes. It’s optional, but this step reduces the saltiness of the cheese.

    Next, whisk together all the ingredients of the vinaigrette in a large bowl. We’re making salad in this bowl so use a large bowl for easy mixing later.

    Add sliced onions, radishes, and chickpeas and toss together with the vinaigrette. Let them marinate while preparing halloumi. The veggies will absorb all the flavor and soften the onion.

    Sliced radishes, sliced red onion, and chickpeas are marinated in the vinaigrette.

    Next, time to cook the halloumi. Pat dry the slices well. Heat a nonstick pan over medium heat. Add oil if you’re not using nonstick. Cook the halloumi in a single layer until golden brown on both sides, for 1-3 minutes on each side. Work in batches if necessary.

    Add arugula to the bowl of the veggies and toss. Taste and add salt if necessary. Transfer to a serving plate. Top the salad with oranges, avocado, and grilled halloumi.

    Storage

    If you get some leftovers, store the salad in an air-tight container and keep it in the fridge.

    It tastes great the next day too! But the arugula will be wilted, so I recommend not keeping them too long.

    Halloumi salad is topped with navel and blood oranges, and served with wooden salad server.

    FAQ

    Can I make halloumi salad in advance?

    Grilled halloumi tastes best when served just cooked and warm. So I recommend to finish making the salad just before serving.
    But if you’d like to make this salad in advance, marinate the veggies and beans in the dressing and pad dry halloumi slices. Then cook the cheese, toss the arugula with veggies, and assemble everything just before serving.

    How to reheat grilled halloumi?

    You can microwave or cook in the pan until just warm. Be careful not to overcook.

    Looking for other recipes like this? Try these:

    For more recipes and updates, follow me on Instagram or TikTok!

    If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I’d love to know what you think!

    Halloumi salad is topped with navel and blood oranges.

    Halloumi Salad with Fresh Citrus and Chickpeas

    This Halloumi Salad with Fresh Citrus and Chickpeas beatifully captures the winter citrus flavor and savory halloumi into an elegant salad.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 10 minutes
    Total Time 25 minutes
    Course Salad
    Servings 6 people
    Calories 402 kcal

    Ingredients
      

    For the Blood Orange Vinaigrette

    • ⅓ cup extra virgin olive oil
    • 3 Tablespoons freshly squeezed blood orange juice about ½ blood orange
    • 1 Tablespoon red wine vinegar
    • 2 Tablespoons fresh cilantro chopped
    • ¼ teaspoon crushed red pepper
    • 2 teaspoons honey
    • Pink Himalayan salt
    • Black pepper

    For the Salad

    • ½ red onion sliced
    • 4 radishes sliced
    • 1 can garbanzo beans rinsed and drained
    • 8.8 oz halloumi cheese sliced into ¼ inch slabs
    • 5 oz arugula
    • 1 navel orange peeled, sliced, and seeded
    • 1 blood orange peeled, sliced, and seeded
    • 1 avocado sliced

    Instructions
     

    • Soak the sliced halloumi in water for 30 minutes(optional).
    • In the large bowl, whisk together all the ingredients of the vinaigrette. Add onions, radishes, and chickpeas and toss together with the vinaigrette. Let them marinate while preparing halloumi.
    • Pat dry the halloumi slices. Heat a nonstick pan over medium heat. Add oil if you’re not using nonstick. Cook the halloumi in a single layer until golden brown on both sides, for 1-3 minutes on each side. Work in batches if necessary.
    • Add arugula to the bowl of the veggies and toss. Taste and add salt if necessary. Transfer to a serving plate. Top the salad with oranges, avocado, and grilled halloumi.

    Notes

    Please note that the nutritional information provided is just an estimate and accuracy is not guaranteed.

    Nutrition

    Serving: 1peopleCalories: 402kcalCarbohydrates: 24gProtein: 15gFat: 29gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gSodium: 734mgPotassium: 485mgFiber: 7gSugar: 8gVitamin A: 779IUVitamin C: 38mgCalcium: 508mgIron: 2mg
    Keyword chickpeas, halloumi, oranges, vegetarian
    Tried this recipe?Let us know how it was!

    Dessert

    How to Make Anmitsu at Home(Easy Traditional Japanese Dessert)

    Anmitsu is a traditional Japanese dessert made with Kanten jelly, anko, shiratama dango, and fruits. With jewel-like Kanten jelly and vibrant fruits, Anmitsu is an elegant and timeless classic wagashi dessert you can easily make at home. This cold dessert is perfect for the summer season, but customize the toppings and enjoy all year round.

    Anmitsu made with shiratama dango, kanten jelly, anko and fruits, served with syrup.
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    What is Anmitsu?

    Anmitsu is a traditional Japanese dessert, or wagashi, combining Kanten jelly and anko (red bean paste) with a variety of sweet toppings, beautifully arranged in a bowl. These toppings usually include Shiratama Dango, mochi, canned and fresh fruits, and aka-endomame(red peas). The combination of various textures and flavors makes Anmitsu so unique and fun to enjoy each bite.

    With clear, crystal-like Kanten Jelly cubes and colorful fruits, Anmitsu looks like a sparkly jewelry box in a bowl! While you can enjoy Anmitsu all year round, its hydrating kanten jelly and refreshing cold dessert make it especially popular during the summer months.

    The bowls of anmitsu made with shiratama dango, kanten jelly, anko and fruits.

    What is Kanten?

    Kanten is a gelatin-like gelling agent extracted from seaweed, commonly used in a variety of traditional Japanese sweets like Yokan and Kohakutou(edible crystal candy). Naturally vegan, it’s the perfect plant-based alternative to gelatin.

    With Kanten, you can easily make delicious jellies using liquid like water or juice. Kanten Jelly is simple, versatile, and low-calorie, making it a perfect dessert even if you’re watching your weight.

    Kanten comes in various forms like bars, strings, flakes, and powder. The powdered form is the most convenient when making dessert, while other types require soaking before use.

    Difference between Kanten and Gelatin

    Kanten and gelatin are similar gelling agents but there are some differences.

    • Source – Kanten is derived from seaweed. Gelatin is made from animal collagen.
    • Setting Point – Kanten sets at room temperature. Gelatin sets in the refrigerator.
    • Melting Point – Kanten melts at around 90°C(194°F) while gelatin starts to melt at around 23-30°C(73-86°F).
    • Texture – Jelly made with Kanten jelly is firm, delicate, and sliceable. Jelly made with gelatin is jiggly, springy, and rubbery.

    The mouthfeel of jelly is affected by the melting point of the gelling agent. Kanten won’t melt in your mouth, that’s why it has a firm texture. It’s also set fast and stable at room temperature when you serve. With a melting point close to body temperature, gelatin jelly creates a jiggly texture as it melts in your mouth.

    Scooping Shiratama Dango and Anko with a spoon from a bowl of anmitsu.

    Why You’ll Love This Recipe

    • It’s pretty and impressive!
    • Easy to customize with your favorite toppings.
    • Experience the traditional Japanese flavor.
    • Naturally gluten-free and vegan.

    Ingredients

    The ingredients of anmitsu on the table.
    • Kanten Jelly – I make simple Kanten jelly with Kanten powder and water in this recipe. It’s low-calorie and full of fiber. You can also add sugar to sweeten the jelly.
    • Shiratama Dango – Chewy and soft rice flour dumplings used for traditional Japanese desserts. Making them at home is so easy!
    • Anko – Anko is a sweet red bean paste that is widely used in Japanese confectionery. You can make it at home or find a can of anko at an Asian grocery store.
    • Canned and Fresh Fruits – You can use your favorite fruits in this recipe. I used canned peach and mandarin oranges, and fresh strawberries.
    • Kuromistu – Most of the Anmitsu ingredients are mildly sweetened or unsweetened, so drizzle over Kuromitsu syrup like a sauce. Kuromitsu is a Japanese black sugar syrup made with kokuto, which is unrefined brown sugar from Okinawa. The syrup is dark like molasses and has an earthy complex sweetness. If you can’t find Kuromitsu, you can alternatively use date syrup or maple syrup.
    • Fresh Mint – optional.

    Instructions

    First, let’s make Kanten jelly!

    The kanten jelly in this recipe is made with just water and kanten powder. It won’t be sweet but when served with Kuromitsu, its firm jelly texture is fun to bite into.

    Kanten powder and water in a saucepan.
    1. In a saucepan, whisk together water and kanten powder. Bring the mixture to a gentle boil over medium heat, then simmer for 2 minutes, stirring often. Remove from the heat and let cool slightly before carefully transferring it to the counter. I use a 6 x 6 inch food container. Since Kanten sets at room temperature, don’t wait too long after removing it from the heat. Refrigerate until fully set, about 30 minutes to 1 hour.
    Kanten cubes in a container.
    1. Once set, cut the kanten into ½-inch cubes. I like cutting it directly in the container before removing it, and then remove from it, but you can do it the other way around if you prefer.

    Then, assemble your dream bowl of Anmitsu!

    Assembling anmitsu in ceramic bowl.
    1. In dessert bowls, arrange kanten, Shiratama Dango, anko, canned fruits, fresh fruits, and mint.
    Drizzling maple syrup over Shiratama Anmitsu.
    1. Drizzle the Kuromitsu, or syrup of your choice over the Anmitsu. I like maple syrup when I don’t have Kuromitsu on hand.

    Substitutions and Variations

    It’s really fun to have various textures and flavors in the Anmitsu bowl. Be creative and have fun with assembling your own Anmitsu.

    • Kuromitsu – instead of Kuromitsu, you can use maple syrup, date syrup, or agave syrup.
    • Canned Fruits – canned fruits like peaches, mandarin oranges, and pineapples, pears are staples in Anmitsu. Topping it off with cherries in syrup is also cute and delicious.
    • Fresh Fruits – strawberries, kiwis, oranges, apples, and bananas.
    • Kanten Jelly – add instant coffee to make coffee kanten jelly or matcha powder to make matcha kanten.
    • Ice Cream – add a scoop of vanilla or matcha ice cream.
    • Whipped Cream – regular or coconut whipped cream.
    The bowls of anmitsu made with shiratama dango, kanten jelly, anko and fruits.

    FAQ

    Why my Kanten jelly doesn’t set?

    It’s likely that Kanten is not dissolved enough. Kanten powder needs to be heated to the melting point(90-100°C/194-212°F) for 2 minutes. You can reheat the Kanten jelly and set it again.

    Where can you find Anmitsu ingredients?

    You can find specialty products like Kanten powder, Shiratama flour, and premade anko at Asian/Japanese grocery stores or Amazon.

    Looking for other recipes like this? Try these:

    For more recipes and updates, follow me on Instagram or TikTok!

    If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I’d love to know what you think!

    Anmitsu made with shiratama dango, kanten jelly, anko and fruits, served with syrup.

    How to Make Anmitsu at Home(Easy Traditional Japanese dessert)

    Anmitsu is a traditional Japanese dessert made with Kanten jelly, anko, shiratama dango, and fruits. With jewel-like Kanten jelly and vibrant fruits, Anmitsu is an elegant and timeless classic wagashi dessert you can easily make at home.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 5 minutes
    Chill time 30 minutes
    Total Time 45 minutes
    Course Dessert
    Cuisine Japanese
    Servings 2 people

    Ingredients
      

    For the Kanten Jelly

    • 240 ml water(1 cup)
    • 2 g kanten powder(1 teaspoon)

    For assembly

    • Shiratama Dango
    • Anko(sweet red bean paste)
    • Canned fruits like peaches, mandarin oranges, and cherries in syrup
    • Fresh fruits like strawberries
    • Kuromistu or maple syrup
    • Fresh mint optional

    Instructions
     

    • Make Kanten Jelly: In a saucepan, whisk together water and kanten powder. Bring the mixture to a gentle boil over medium heat, then simmer for 2 minutes, stirring often. Remove from the heat and let cool slightly before carefully transferring it to the counter. I use a 6 x 6 inch food container. Since Kanten sets at room temperature, don’t wait too long after removing it from the heat. Refrigerate until fully set, about 30 minutes to 1 hour.
    • Once set, cut the kanten into ½-inch cubes. I like cutting it directly in the container before removing it, and then remove from it, but you can do it the other way around if you prefer.
    • Assembly: In dessert bowls, arrange kanten, Shiratama Dango, anko, canned fruits, fresh fruits, and mint. Drizzle the Kuromitsu over the Anmitsu and enjoy.
    Keyword anko, anmitsu, kanten, shiratama dango
    Tried this recipe?Let us know how it was!

    Dessert

    Easy Poached Pears in Apple Cider, Honey, and White Wine

    These Poached Pears in Apple Cider, Honey, and White Wine are so elegant yet easy to make. Pears are poached in flavorful liquid with warm spices to make them tender and perfect for the holiday season.

    This recipe is sponsored by Heinen’s. I truly appreciate the support that makes Yoko’s kitchen possible.

    Poached pear is served on a plate with a scoop of vanilla ice cream.

    This luxurious dessert requires no baking or cooking skills. With just a handful of ingredients, let pears in peak season simmer in a poaching liquid and you’ll get this elegant dessert. Serve with scoops of vanilla ice cream for extra indulgence.

    You can make a big batch to serve a large crowd for your next Holiday dinner party.

    If you’re looking for holiday dessert, also try Chocolate Salami, White Chocolate Raspberry Truffles and Marshmallow Flower Cookies.

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    Ingredients

    • Pears – use just ripe pears that are either firm or soft but not mushy. I use the Bartlett or Bosc pears!
    • Apple Cider – sweet and crisp apple cider is a perfect base for the poaching liquid. I love picking one up from a local apple farm!
    • White Wine – white wine adds depth to the taste.
    • Honey – adds wholesome sweetness. You can also use maple syrup.
    • Lemon Zest, Cinnamon Sticks, Star Anise, and Vanilla Extract – add a festive flavor. These spices create an irresistible aroma in the kitchen you love during the holiday season.
    • Vanilla Ice Cream –  for serving.
    Poached pear is served on a plate with a scoop of vanilla ice cream, and the pear is sliced, showing inside.

    Instructions

    Let’s start by preparing the pears. Use a peeler to peel them, I like to leave the stems on. Slice off the bottom so that they stand upright when served. Remove any core if it sticks out of the bottom.

    Next, choose a pot to use in this recipe wisely! Use the one with just enough space for the pears if possible. Mine was a bit too big. Use a smaller pot so that the pears are nicely submerged in the poaching liquid.

    So in your chosen pot, combine apple cider, white wine, honey, lemon zest, cinnamon sticks, and star anise. Bring the mixture to a boil.

    Then add peeled pears into the poaching liquid. Cut parchment paper to the pot-size round and cover the pot with it.

    Simmer, turning pears occasionally, until pears are tender, for about 30-40 minutes. Check the doness with a knife or fork. Remove pears from the pot.

    Peeled pears sit in poaching liquid in a pot.

    Then reduce the poaching liquid a little bit. Simmer the remaining poaching liquid to reduce slightly, for about 15 minutes. Then discard lemon zest, cinnamon sticks, and star anise. Let cool.

    Serve pears on serving plates with a scoop of vanilla ice cream. Pour the reduced poaching liquid and enjoy!

    Serving Suggestion

    • Vanilla Ice Cream – Scoop the ice cream with juicy and tender peached pears for a luxurious bite.
    • Yogurt – If I got some leftover poached pears, I like to dice them and top off my breakfast yogurt bowl.
    • Cheese – Top cheese and cracker with a sliced poached pear.
    • Salad – Elevate your holiday salad with poached pears.

    Looking for other recipes like this? Try these:

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    If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I’d love to know what you think!

    Poached pear is served on a plate with a scoop of vanilla ice cream.

    Easy Poached Pears in Apple Cider, Honey, and White Wine

    Poached Pears are so elegant yet easy to make. Pears are cooked with warm spices to make them tender and perfect for the holiday season.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 50 minutes
    Total Time 1 hour
    Course Dessert
    Cuisine French
    Servings 4 poached pears
    Calories 211 kcal

    Ingredients
      

    • 4 Bartlett or Bosc pears
    • 2 cups apple cider
    • 1 cup white wine
    • 2 Tablespoons honey
    • 2 strips lemon zest
    • 2 cinnamon sticks
    • 2 star anise
    • 2 teaspoons vanilla extract
    • Vanilla ice cream for serving

    Instructions
     

    • Peel the pears and slice off the bottom to let them stand upright.
    • In a pot, combine apple cider, white wine, honey, lemon zest, cinnamon sticks, and star anise. Bring to a boil.
    • Add pears into the poaching liquid and cover with parchment paper. Simmer, turning pears occasionally, until pears are tender, for about 30-40 minutes. Remove pears from the pot.
    • Simmer the poaching liquid to reduce slightly, for about 15 minutes. Then discard lemon zest, cinnamon sticks, and star anise. Let cool.
    • Serve pears on serving plates with a scoop of vanilla ice cream. Pour the reduced poaching liquid.

    Notes

    Please note that the nutritional information provided is just an estimate and accuracy is not guaranteed.

    Nutrition

    Serving: 1pearCalories: 211kcalCarbohydrates: 51gProtein: 1gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gSodium: 12mgPotassium: 374mgFiber: 7gSugar: 38gVitamin A: 53IUVitamin C: 11mgCalcium: 52mgIron: 1mg
    Keyword apple cider, honey, pears, white wine
    Tried this recipe?Let us know how it was!

    Dairy free

    Easy Vegan Date Caramel Bites with Coconut Milk

    Enjoy the healthy caramel candy with these Vegan Date Caramel Bites! No cooking, thermometer, or complicated method is required to make this festive treat. They’re packed with Vitamins, minerals, and fiber instead of refined sugar. Perfect fun sweets for the holiday season.

    This recipe is sponsored by Heinen’s. I truly appreciate the support that makes Yoko’s kitchen possible.

    Date caramel bites are on a white marble plate. One of them are cut in half, showing gooey caramel inside.

    The flavor of caramel is not comparable and the dates can naturally replicate its unique flavor!

    If you love healthy caramel and always need more caramel than apples when enjoying caramel apples like me, also try the Date Caramel Sauce recipe!

    In addition to date caramels, Chocolate Salami and Marshmallow Flower Cookies are a fun and festive dessert for the holiday season!

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    Ingredients

    Medjool dates in a bowl.
    • Medjool Dates – use soft ones for easier blending. Remove the seeds before use.
    • Almond Butter – creamy almond butter adds thickness and rich flavor to the caramel. You can also use cashew butter.
    • Coconut Milk – refrigerate overnight and use only the solid part for thick caramel.
    • Vanilla Extract – for the extra boost of flavor.
    • Coconut flour – coconut flour is so absorbent.
    • Dark Chocolate – for the coating.
    • Coconut Oil – to loosen the chocolate for easier coating.
    • Flaky Sea Salt – an optional ingredient for garnish.

    Instructions

    Scooping out the solid part of coconut milk from the can.
    1. Refrigerate the canned coconut milk overnight. Carefully open the can without shaking and scoop out only the solid part of the coconut milk. Reserve 2 tablespoons of coconut solid and use the rest for other recipes.
    Blending the date caramel in a small blender.
    1.  In a food processor, place dates, almond butter, coconut milk, vanilla extract, and salt. Blend until smooth, scraping down the side occasionally. Add coconut flour and blend again until smooth.
    Cutting date caramel mixture into squares.
    1. Transfer the date mixture onto parchment paper and place another parchment paper over it. Use a rolling pin or a glass to roll the mixture into ½ inch thick. Use a spatula or bench scraper to shape it into a 4×5-inch slab. Place in the freezer for 2 hours to harden.
    2. Use a sharp knife to cut the caramel into 20 1×1-inch squares. Wipe off the knife after each cut. Place the caramel back into the freezer until ready to use.
    Coating date caramels with melted chocolate.
    1. In a measuring cup, add chocolate and coconut oil. Melt them together using a double boiler or microwave.  
    2. Pick up a piece of caramel square and use your fingers to shape it into a clean square if necessary. The caramel is soft so handle it carefully. Dip the square into the chocolate and coat completely using a fork. Drip off any excess chocolate and place it on clean parchment paper. Immediately sprinkle flaky salt before the chocolate is set.

    Store the caramel in an airtight container in the refrigerator. Best enjoyed straight from the refrigerator. 

    Drizzling chocolate over date caramel and sprinkling with flaky salt.

    More Sweets

    Looking for other recipes like this? Try these:

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    Date caramel bites are on a white marble plate. One of them are cut in half, showing gooey caramel inside.

    Easy Vegan Date Caramel Bites with Coconut Milk

    Enjoy the healthy caramel candy with these Vegan Date Caramel Bites! No cooking is required to make this festive holiday treat.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Freezing 2 hours
    Total Time 2 hours 15 minutes
    Course Snack
    Servings 20 caramels
    Calories 66 kcal

    Ingredients
      

    • 1 packed cup soft and pitted Medjool dates
    • 2 Tablespoons almond butter or cashew butter
    • 2 Tablespoons coconut milk refrigerate overnight and use only the solid part
    • ½ teaspoon vanilla extract
    • Pinch salt
    • 2 Tablespoons coconut flour
    • 2.8 oz dark chocolate chopped
    • 1 Tablespoon coconut oil
    • Flaky sea salt for garnish

    Instructions
     

    • Refrigerate the canned coconut milk overnight. Carefully open the can without shaking and scoop out only the solid part of the coconut milk. Reserve 2 tablespoons of coconut solid and use the rest for other recipes.
    • In a food processor, place dates, almond butter, coconut milk, vanilla extract, and salt. Blend until smooth, scraping down the side occasionally. Add coconut flour and blend again until smooth.
    • Transfer the date mixture onto parchment paper and place another parchment paper over it. Use a rolling pin or a glass to roll the mixture into ½ inch thick. Use a spatula or bench scraper to shape it into a 4×5-inch slab. Place in the freezer for 2 hours to harden.
    • Use a sharp knife to cut the caramel into 20 1×1-inch squares. Wipe off the knife after each cut. Place the caramel back into the freezer until ready to use.
    • In a measuring cup, add chocolate and coconut oil. Melt them together using a double boiler or microwave.  
    • Pick up a piece of caramel square and use your fingers to shape it into a clean square if necessary. The caramel is soft so handle it carefully. Dip the square into the chocolate and coat completely using a fork. Drip off any excess chocolate and place it on clean parchment paper. Immediately sprinkle flaky salt before the chocolate is set.
    • Store the caramel in an airtight container in the refrigerator. Best enjoyed straight from the refrigerator.

    Notes

    Please note that the nutritional information provided is just an estimate and accuracy is not guaranteed.

    Nutrition

    Serving: 1caramelCalories: 66kcalCarbohydrates: 8gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.001gCholesterol: 0.1mgSodium: 5mgPotassium: 95mgFiber: 1gSugar: 6gVitamin A: 13IUVitamin C: 0.01mgCalcium: 13mgIron: 1mg
    Keyword candy, caramel, dates
    Tried this recipe?Let us know how it was!

    Dairy free

    Vegan White Chocolate Raspberry Truffles with Dark Chocolate Shell

    White Chocolate Raspberry Truffles are made with creamy raspberry white chocolate ganache that melts in your mouth, and dipped in dark chocolate shells. Made with freeze-dried raspberries, each bite is filled with a perfect balance of sweetness and fruity flavor. They’re so easy to make and require just 5 healthy ingredients. These elegant treats make a cute edible gift for special occasions like the holiday season or Valentine’s Day. Vegan and dairy-free.

    White Chocolate Raspberry Truffles are served on cake stand.

    I had a hard time finding dairy-free white chocolate that I truly loved, so I made it from scratch with simple and healthy ingredients! Even no refined sugar used in this recipe.

    But don’t let the word “made from scratch” scare you. Making these truffles is so simple! Just mix the ganache ingredients and roll into little balls.

    If you love chocolate dessert or looking for sweet treat for your loved one, also try Vegan Chocolate Salami and Valentine’s Dessert Charcuterie Board!

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    White Chocolate Raspberry Truffles are arranged on a cake stand and one of them is cut in half, showing pink ganache inside.

    Why You’ll Love This Recipe

    • Elegant and cute.
    • Creamy, sweet, fruity, and delicious.
    • Healthy ganache is made with just 5 ingredients, no refined sugar is used.
    • Easy and simple to make.
    • Impressive edible gift.
    • Perfect for the holiday and Valentine’s day season
    • Vegan, dairy-free, and gluten-free.
    Truffles are served on cake stand and one of them has bite mark, shoeing raspberry white chocolate ganache inside.

    Ingredients

    To make the raspberry white chocolate ganache, you just need 5 ingredients. Then add the coating to create a crisp shells to contrast the flavor.

    For the Vegan White Chocolate Raspberry Ganache

    • Freeze-Dried Raspberries – Adds natural raspberry flavor. You can also use freeze-fried strawberries.
    • Cashew Butter – Mild nutty flavor is amazing for making dairy-free white chocolate.
    • Cacao Butter – The base for dairy-free white chocolate.
    • Maple Syrup – Naturally sweeten the white chocolate truffle. You can also use agave syrup.
    • Coconut Cream – Use only the solid part of the coconut cream. To easily separate solid and liquid parts, refrigerate canned coconut cream overnight. You can alternatively use coconut milk, but you’ll find a less solid part after refrigeration.
    • Salt – Enhance the sweetness.
    Ingredients of White Chocolate Raspberry Truffles are on the table.

    For Dark Chocolate Coating

    • Dark Chocolate – You can also use white or ruby chocolate to make an all-white or pink look.
    • Coconut Oil – Makes chocolate looser for an easy coating process.

    Instructions

    Freeze dried raspberries in a small blender after pulsing.
    1. Make the Ganache: In a small blender, add freeze-dried raspberries and pulse until powdery with little crumbles. 
    Cacao butter and cashew butter in a double boiler.
    1. Place a heat-proof bowl over a pot full of hot water to make a double boiler. Add cashew butter, cacao butter, and salt in a bowl and mix until combined.
    Melting together ganache ingredients.

    Stir in maple syrup and coconut cream and mix until creamy and smooth.

    Stir in freeze dried raspberries into ganache.

    Stir in crushed raspberries.

    Scooping firm ganache with a cookie scoop.
    1. Refrigerate the ganache until set, 3-4 hours.
    Rolling ganache into small balls.
    1. Using a tablespoon-size cookie scoop, scoop out the ganache and roll into balls. Refrigerate while preparing the dark chocolate.
    2. Line a cookie sheet with parchment paper.
    Dark chocolate and coconut oil in a bowl.
    1. Make the Coating: In a small heat-proof bowl, combine dark chocolate and coconut oil. Melt them together using a double boiler or microwave. If using a microwave, heat in 30-second intervals, stirring after each, until the mixture is smooth and fully combined.
    Dipping ganache balls in melted dark chocolate mixture.
    1. Use a fork to dip the ganache balls into dark chocolate and coat them entirely. Carefully place them on the prepared cookie sheet.
    Sprinkling freeze dried raspberries over dark chocolate shells.
    1. Sprinkle the crushed freeze-dried raspberries on top(optional). Refrigerate until the chocolate coating is set. Store them in the fridge if not enjoying immediately.

    Tip: No blender? No problem! Add freeze-dried raspberries in a resealable bag. Use a rolling pin or a wine bottle(or a glass, anything really) to roll over the bag to crash raspberries into fine pieces.

    Storage

    • If you’re not enjoying the truffles immediately, store them in an air-tight container and keep them in refrigerator.
    • Truffles are soft at room temperature.
    Truffles are arranged on a cake stand and one of them is cut in half, showing pink ganache inside.

    Looking for other recipes like this? Try these:

    For more recipes and updates, follow me on Instagram or TikTok!

    If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I’d love to know what you think!

    White Chocolate Raspberry Truffles are served on cake stand.

    Vegan White Chocolate Raspberry Truffles with Dark Chocolate Shell

    White Chocolate Raspberry Truffles are made with creamy raspberry white chocolate ganache that melts in your mouth, and dipped in dark chocolate shells.
    4 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Chill time 3 hours
    Total Time 3 hours 30 minutes
    Course Dessert
    Servings 12 truffles
    Calories 179 kcal

    Ingredients
     
     

    For Raspberry White Chocolate Ganache

    • ⅓ cup freeze-dried raspberries plus more for topping
    • ⅓ cup cashew butter
    • 2 oz cacao butter
    • ¼ cup maple syrup
    • ⅓ cup coconut cream solid part
    • Pinch sea salt

    For Dark Chocolate Coating

    • 3 oz dark chocolate chopped
    • 1 Tablespoon coconut oil

    Instructions
     

    • Make the Ganache: In a small blender, add freeze-dried raspberries and pulse until powdery with little crumbles.
    • Place a heat-proof bowl over a pot full of hot water to make a double boiler. Add cashew butter, cacao butter, and salt in a bowl and mix until combined. Stir in maple syrup and coconut cream and mix until creamy and smooth. Stir in crushed raspberries.
    • Refrigerate the ganache until set, 3-4 hours.
    • Using a tablespoon-size cookie scoop, scoop out the ganache and roll into balls. Refrigerate while preparing the dark chocolate.
    • Line a cookie sheet with parchment paper.
    • Make the Coating: In a small heat-proof bowl, combine dark chocolate and coconut oil. Melt them together using a double boiler or microwave. If using a microwave, heat in 30-second intervals, stirring after each, until the mixture is smooth and fully combined.
    • Use a fork to dip the ganache balls into dark chocolate and coat them entirely. Carefully place them on the prepared cookie sheet.
    • Sprinkle the crushed freeze-dried raspberries on top(optional). Refrigerate until the chocolate coating is set. Store them in the fridge if not enjoying immediately.

    Notes

    Please note that the nutritional information provided is just an estimate and accuracy is not guaranteed.

    Nutrition

    Serving: 1truffleCalories: 179kcalCarbohydrates: 11gProtein: 2gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.003gCholesterol: 0.2mgSodium: 7mgPotassium: 126mgFiber: 1gSugar: 6gVitamin A: 3IUVitamin C: 0.2mgCalcium: 16mgIron: 1mg
    Keyword raspberries, truffles, white chocolate
    Tried this recipe?Let us know how it was!

    Dairy free

    Shiratama Dango: Easy Japanese Rice Dumpling Dessert

    Shiratama Dango are Japanese traditional rice dumplings. These chewy and soft mochi-like balls create an easy dessert when served with Kinako, anko red bean paste, or a scoop of matcha ice cream, a perfect addition to any Japanese sweets. Making Shiratama Dango is so easy, only requires one ingredient and is ready in under 15 minutes! Naturally vegan and gluten-free.

    Shiratama Dango in Anmitsu.
    Shiratama Anmitsu

    Shiratama Dango is a very nostalgic dessert for me. Like every kid growing up in Japan, I loved making these at home!

    Shiratama Dango itself is plain dumplings, so add toppings or make it into Japanese traditional dessert like Anmitsu!

    Now I’m grown up, but I still love making these at home, and I enjoy them with matcha drinks like Banana Matcha Latte or Matcha Green Tea Soda.

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    What is Shiratama Dango and What is It Made of?

    When you explore the world of Japanese desserts, you’ll probably encounter small white dumplings. On matcha parfait, Anmitsu, ice cream, and shaved ice, you’ll find chewy balls sitting cutely on top of them. Chances are, they’re Shiratama Dango(白玉団子)!

    Shiratama dangos are small, chewy rice flour dumplings and are widely used in Japanese desserts. They are popular because of their distinctive smooth chewy texture, described as mochi mochi(もちもち) in Japanese.

    Shitratama Dango is made of, as you guessed it, Shiratamako(glutinous rice flour). The dumplings made of Shiratamako have an especially springy texture. Also, making them at home is easy and fun, just mixing Shiratamako and water and kneading them together. So it’s perfect as a kids’ activity too!

    Plain Shiratama Dango dumplings are served in a small ceramic bowl.

    What is Shiratama Flour and How is it Used?

    Shiratamako, or Shiratama flour is a special type of glutinous rice flour made from mochigome(Japanese sweet rice, glutinous short grain rice).

    Difference between Shiratamako and Mochiko

    There is another glutinous rice flour on the market: mochiko. So what’s the difference?

    While both are made from mochigome, the production process of each flour is different, which leads to variations in texture and culinary use.

    • Mochiko
      • Made by washing, drying, and grinding glutinous rice, resulting in powder form.
      • Creates a smooth and sticky texture.
      • Used to make Gyuhi, the wrapper of mochi ice cream.
    • Shiratamako
      • Made by washing, soaking, grinding glutinous rice in water, then dehydrating. The resulting flour looks like chunky granules, but the powder itself is finer than mochiko, as it’s mainly a rice starch.
      • Creates a chewy and springy texture.
      • Used to make Shitratama Dango and Daifuku

    Even though Mochiko is more affordable and widely available in many grocery stores, I recommend using Shiratamako specifically in this recipe. The texture that Shiratamako creates is so distinctive and special!

    Shiratama Dango served with sliced fresh banana, canned peaches, canned mandarin orange with syrup.
    Fruit Punch(フルーツポンチ) with Shiratama Dango

    What is the difference between Dango, Shiratama, and Mochi?

    So you might think, there are so many white dessert dumplings in the world of Japanese dessert and what’s the difference? I know I get it! Even a lot of Japanese people enjoy their desserts without knowing exactly what the difference is.

    When it comes to mochi ball alikes, there are roughly three terms you need to know, Dango, Shiratama, and Mochi.

    • Dango: A general term for Japanese dumplings made by kneading rice flour and water, being rolled into small balls, and either boiled or steamed to cook. The main ingredient of the Dango is rice flour, but the type of rice flour used depends on the texture and taste you’re looking for, including non-glutinous rice flour(Joshinko), glutinous rice flour(Mochiko and Shiratamako), and a blend of both(Dangoko).
    • Shratama: A specific type of dango made with Shiratmako for a smooth and springy texture. It’s usually made with Shiratamako and water, but sometimes other ingredients like sugar or tofu are added.
    • Mochi: Mochi is originally meant Japanese rice cake but also used as a broader category of rice cakes and chewy food. It’s typically made by pounding steamed sweet glutinous rice into a sticky, stretchy, smooth dough.
    Drizzling maple syrup over Shiratama Anmitsu.
    Shiratama Anmitsu

    Why You’ll Love This Recipe

    • Simple ingredients: You essentially need one ingredient, Shiratamako, to make this recipe. And add toppings your heart desires.
    • Versatile: Enjoy them in endless ways, with ice cream, Mitarashi glaze, anko, and more.
    • Naturally Gluten-Free: Made from rice flour! There are a bunch of gluten-free topping choices too.
    • Easy to Make: Making Shiratama Dango is easy and fun! Unlike baking, it’s almost foolproof. Enjoy with yourself, friends, and kids.

    Ingredients

    Some variations of Shiratama Dango recipes are online, but the basic version requires just one simple ingredient(except water). To enjoy the Shiratama Dango to the fullest, you’ll need some toppings.

    To make Shiratama Dango, you’ll need:

    • Shiratamako flour – You can find Shiratamako at a local Asian grocery store or online.
    • Water

    Tip: The basic Shiratamako-to-water ratio for Shiratama Dango is 1:1. But depending on humidity, temperature, quality of the flour, etc., you probably need more or less water to achieve the perfect dough consistency. So start with a Shiratamako-to-water ratio of 1:0.8 and add more water as you need.

    Shiratamako and bottle of water on the table.

    For Topping

    Here are some topping suggestions to serve with Shiratama Dango!

    • Kinako – Kinako is Roasted soybean flour used a lot as a mochi and dango topping and in Japanese baking. It has a nutty, toasted flavor and is packed with nutrition like protein, minerals, vitamins, and fiber. Kinako is not sweetened, so mix it with sugar or drizzle Kuromitsu over it when enjoying. Can’t find Kinako? Use powdered peanut butter instead.
    • Kuromistu – Japanese black sugar syrup made with kokuto, unrefined brown sugar from Okinawa. The syrup is dark like molasses and has an earthy complex sweetness. It used to drizzle over a lot of Japanese desserts and paired well with Kinako. If you can’t find Kuromitsu, you can alternatively use honey or maple syrup.
    • Anko – Sweet red bean paste widely used in Japanese confectionery. You can easily find canned Anko at local Asian grocery stores. Just serving anko with Shiratama Dango makes an easy satisfying dessert.
    Shiratama Dango topped with Kinako and maple syrup.
    Shiratama Dango with Kinako and maple syrup

    How to Make Shiratama Dango

    Making Shiratama Dango is pretty simple and straightforward. So here I break down tips and tricks into each small step.

    Kneading Shiratamako and water in a bowl.
    1. In a bowl, place Shiratamako and pour water over it. Use your hand or spatula to mix. Once it starts to form a dough, use your hand to knead until smooth. Make sure that no chunks of Shiratamako are left.
    Add more Shiratamako to the dough.
    1. If the dough looks too dry, add more water, adding one teaspoon at a time. If the dough looks too floppy, add a sprinkle of more Shiratamako until it is smooth and firm. Knead well until a cohesive dough is achieved.
    Break the dough in half to check the hydration.
    1. To check the consistency of the dough, break it in half. If it breaks easily with a flat, rough cut surface, the dough has reached the perfect hydration.
    Cut the dough into equal pieces.
    1. Roll the dough into a log and cut into 12 pieces.
    Roll the dough into balls.
    1. Use your hands to roll each piece into balls.
    Make an indent in the middle of Shiratama Dango dough balls.
    1. Use your finger or a teaspoon to create an indent in the middle. This helps ensure even cooking.
    Cook the Shiratama Dango in pot full of water.
    1. Bring a pot full of water to a boil. Add Shiratama Dango and stir to remove them from sticking to the bottom of the pot. Cook until all of them float to the surface, about 3 minutes. Then, cook for another 1 minute.
    Let Shiratama Dango cool in ice water.
    1. Use a slotted spoon to transfer the Dango into ice water. Let cool. Drain well and transfer into serving bowls. Add toppings of your choice and enjoy!

    Tip: The process of making Shiratama dango is pretty simple. And the key is hydration! Check out the consistency in the image of step 3 and make sure yours looks like this.

    Serving Suggestions

    Shiratama Dango itself is not sweetened, so serve it with toppings to make it a fun and easy dessert!

    • Kinako & Kuromitsu – Classic combo goes in hand in hand with Shiratama Dango. If you can’t find them, try powdered peanut butter and maple syrup.
    • Ice Cream – Serve with scoops of vanilla or matcha ice cream. Instant Japanese twist on your regular dessert routine.
    • Anko – Sweet red bean paste is another classic topping. So good, guaranteed pairing.
    • Canned and Fresh Fruits – Fruit Punch(フルーツポンチ) is a popular way to enjoy Shiratama Dango. Mix the canned fruit with syrup, fresh fruit, and Shiratama Dango. Let them soak in the syrup and enjoy.
    • Mitarashi Sauce – Skew and add sweet and salty glaze.
    Skewed Dango with Mitarashi glaze served with green tea.
    Mitarashi Dango

    Storage

    • Refrigerate – If you’re not enjoying Shiratama Dango right away, keep them in an air-tight container and store them in a fridge.
    • Reheat – Cols Shiratama Dango stored in a fridge is hard and not enjoyable. Boil or submerge them in water and microwave to reheat them to soften.
    • Freeze – Cooked Shiratama Dango freeze well. Arrange them on a parchment-lined sheet tray without touching each other, and freeze. Once frozen, transfer them to an air-tight container and store them in the freezer. Don’t freeze Shiratama Dango before cooking, as they lose their texture. To reheat,
      • Thaw in a fridge overnight,
      • Boil,
      • or submerge them in water and microwave to reheat

    Looking for Asian-inspired recipes? Try these:

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    Shiratama Dango in Anmitsu.

    Shiratama Dango: Easy Japanese Rice Dumpling Dessert

    Shiratama Dango are chewy and soft mochi-like rice dumplings, a perfect addition to any Japanese desserts, and ready in under 15 minutes!
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 5 minutes
    Total Time 20 minutes
    Course Dessert
    Cuisine Japanese
    Servings 12 dumplings
    Calories 23 kcal

    Ingredients
      

    For Shiratama Dango

    • 75 g Shiratamako
    • ¼ cup water plus more as needed *see note 1

    For the Topping * see note 2 for Anmitsu recipe

    • Kinako can be substitute with powdered peanut butter
    • Kuromitsu can be substituted with maple syrup

    Instructions
     

    • In a bowl, place Shiratamako and pour water over it. Use your hand or spatula to mix. Once it starts to form a dough, use your hand to knead until smooth. Make sure that no chunks of Shiratamako are left.
    • If the dough looks too dry, add more water, adding one teaspoon at a time. If the dough looks too floppy, add a sprinkle of more Shiratamako until it is smooth and firm. Knead well until a cohesive dough is achieved.
    • To check the consistency of the dough, break it in half. If it breaks easily with a flat, rough cut surface, the dough has reached the perfect hydration.
    • Roll the dough into a log and cut into 12 pieces.
    • Use your hands to roll each piece into balls.
    • Use your finger or a teaspoon to create an indent in the middle. This helps ensure even cooking.
    • Bring a pot full of water to a boil. Add Shiratama Dango and stir to remove them from sticking to the bottom of the pot. Cook until all of them float to the surface, about 3 minutes. Then, cook for another 1 minute.
    • Use a slotted spoon to transfer the Dango into ice water. Let cool. Drain well and transfer into serving bowls. Add toppings of your choice and enjoy!

    Notes

    note 1: The basic Shiratamako-to-water ratio for Shiratama Dango is 1:1. But depending on humidity, temperature, quality of the flour, etc., you probably need more or less water to achieve the perfect dough consistency. So start with a Shiratamako-to-water ratio of 1:0.8 and add more water as you need.
    note 2: Anmitsu is also great dessert option using Shiratama Dango!
    The nutrition is calculated without any toppings. Please note that the nutritional information provided is just an estimate and accuracy is not guaranteed.

    Nutrition

    Serving: 1dumplingCalories: 23kcalCarbohydrates: 5gProtein: 0.4gFat: 0.1gSodium: 0.2mgCalcium: 0.1mg
    Keyword dango, mochi, shiratama
    Tried this recipe?Let us know how it was!

    Appetizers

    Pear and Baby Kale Salad with Blue Cheese, Pecans, and Cranberries

    Pear and Baby Kale Salad is a refreshing and healthy salad recipe for winter entertaining, packed with pears, blue cheese, dried cranberries, and pecans. This easy winter salad is dressed with Simple Apple Cider Vinaigrette.

    This recipe is sponsored by Heinen’s. I truly appreciate the support that makes Yoko’s kitchen possible.

    Pear and baby kale salad is served on a oval ceramic plate.

    If you’re looking for fun recipes for Thanksgiving and Holiday season, also try Stuffed Fig Bites, High Protein Roasted Delicata Squash Soup, and Pumpkin Pudding!

    [feast_advanced_jump_to]

    Ingredients

    Pears, shallots, and pecans on a cutting board.

    For the Salad

    • Baby kale – baby kale is a nutritious dark leafy green packed with vitamins and minerals offering nutrition similar to that of mature kale. But because of its young age, baby kale has a more tender texture and less bitter flavor, making it perfect for a fresh salad! If you’re not a big fan of the kale, you can substitute it with baby spinach or spring mix.
    • Shallot – adds garlicky flavor without overpowering.
    • Fresh Pear – Use any pears that are in season. My favorite is crisp and juicy Bosc pears! Remove the core and thinly slice.
    • Dried Cranberries – dried cranberries bring an instant holiday vibe to any dish! Unfortunately, many dried cranberry products have added sugar, which is not my favorite. If you want to avoid them, use the one sweetened with juice instead of sugar. My favorite is one from Made in Nature.
    • Pecans – Roast them before use for the tasty nutty flavor.
    • Blue Cheese Crumbles – adds creamy richness and a salty kick to the salad. You can use feta instead if you don’t like blue cheese.

    For the Simple Apple Cider Vinaigrette

    • Extra Virgin Olive Oil
    • Apple Cider Vinegar
    • Maple Syrup
    • Dijon Mustard
    • Sea Salt and Black pepper

    Instructions

    First, let’s start with preparing the produce. Thinly slice shallots and pears. Thin slices of pears mix well with tender baby kale leaves.

    Thinly slicing pears on wooden cuting board.

    Next, toast the pecans to make them extra nutty and flavorful. Heat skillet over medium heat. In a dry pan, add pecans and toast them until golden and fragrant, for 1 to 3 minutes, stirring occasionally. Remove from the pan and let them cool completely before adding to the salad.

    Then make the Simple Apple Cider Vinaigrette. In a bowl, whisk together all the ingredients of the dressing. Season with salt and pepper to taste.

    In a large bowl toss kale, shallot, and ⅓ of the vinaigrette. Transfer to a serving plate.

    Baby kale and sliced shallot are in a bowl.

    Arrange the pear, dried cranberries, pecans, and blue cheese on the bed of greens. Drizzle more dressing as needed.

    Sliced pears, pecans, dried cranberries, and blue cheese on the bed of baby kale.

    Variations

    The beauty of this salad is that it is fully customizable to your liking! Here are some swap ideas you can try.

    • Apples – Instead of pears, you can use crisp and juicy apples.
    • Pomegranates – To make this salad even more festive, sprinkle some pomegranate seeds on top.
    • Red Onion – Instead of shallots, use sliced red onion! Note that red onions are a bit spicier and less sweet than shallots. But they add a nice flavor kick to the salad.
    • Nuts and Seeds – The crunch is an important factor in this salad! Instead of pecans, you can use walnuts, almonds, or hazelnuts. If you want to make this recipe nut-free, use pumpkin or sunflower seeds.

    More Healthy Kale Salad Ideas

    Looking for other salad recipes like this? Try these:

    For more recipes and updates, follow me on Instagram or TikTok!

    If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I’d love to know what you think!

    Pear and baby kale salad is served on a oval ceramic plate.

    Pear and Baby Kale Salad with Blue Cheese, Pecans, and Cranberries

    Pear and Baby Kale Salad is a healthy salad recipe for winter entertaining, packed with pears, blue cheese, dried cranberries, and pecans.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Total Time 10 minutes
    Course Salad
    Servings 4 people
    Calories 416 kcal

    Ingredients
     
     

    For the salad

    • 5 oz baby kale about 9 cups
    • 2 shallot sliced
    • 1 pear cored and thinly sliced
    • ¼ cup dried cranberries
    • ¼ cup pecans
    • ¼ cup blue cheese crumbles

    For the Simple Apple Cider Vinaigrette

    • ½ cup extra virgin olive oil
    • ¼ cup apple cider vinegar
    • 2 Tablespoons maple syrup
    • 2 Tablespoons Dijon mustard
    • Sea salt
    • Black pepper

    Instructions
     

    • In a skillet over medium heat, toast the pecans until golden and fragrant, for 1 to 3 minutes, stirring occasionally. Let cool.
    • In a bowl, whisk together the ingredients of the dressing. Season with salt and pepper to taste.
    • In a large bowl toss kale, shallot, and ⅓ of the dressing. Transfer to a serving bowl. Arrange the pear, dried cranberries, pecans, and blue cheese on top. Drizzle more dressing as needed.

    Notes

    Please note that the nutritional information provided is just an estimate and accuracy is not guaranteed.

    Nutrition

    Serving: 1servingCalories: 416kcalCarbohydrates: 25gProtein: 4gFat: 35gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 23gCholesterol: 6mgSodium: 222mgPotassium: 312mgFiber: 5gSugar: 18gVitamin A: 3625IUVitamin C: 36mgCalcium: 165mgIron: 1mg
    Keyword kale, pears, pecans
    Tried this recipe?Let us know how it was!

    Appetizers

    Simple Stuffed Fig Bites with Whipped Ricotta and Pistachios

    Stuffed Fig Bites with Whipped Ricotta and Pistachios are a simple and easy appetizer combining seasonal fresh figs and creamy whipped ricotta. Drizzled with balsamic glaze and honey, these simple fig ricotta bites make an impressive appetizer, perfect for fall gatherings.

    Stuffed figs are served on a plate.

    One of the reasons I love fall is there are fresh figs on the market. They’re only available at limited times, around early summer and early fall. Fresh and ripe figs are amazing snacks on their own but they also make an elegant appetizer to impress.

    So serve yourself a glass of wine, and enjoy these stuffed figs with your family and friends!

    If you’re looking for other appetizer ideas, also try Roasted Beets with Whipped Feta!

    This recipe can be made vegan and dairy-free with some substitutions.

    [feast_advanced_jump_to]

    Ingredients

    • Ricotta – both regular and vegan ricotta cheese work in this recipe. If you like a bolder flavor, use feta or goat cheese instead.
    • Fresh Figs – fresh figs are delicious gems in the fall season. Use what is available at your local market, green or purple figs. Pick up ripe, juicy ones.
    • Pistachios – crunchy textures complement this creamy and juicy appetizer.
    • Balsamic Glaze – adds extra sweetness and acidity to this dish.
    • Honey – use date syrup if you want to make this recipe vegan.
    • Lemon Zest – freshly grated lemon zest adds a refreshing flavor to the dish.
    • Oregano – optional.
    Whipped ricotta stuffed figs are placed on a white plate with garnishes.

    Instructions

    Making this fall/winter appetizer is so easy! Let’s start with preparing fresh figs.

    Cut the figs into quarters but not all the way so that all the quadrants are connected on the bottom. Use your fingers to open the cuts gently. Arrange them on a serving plate.

    Next, prepare the whipped ricotta. In a food processor, add ricotta and blend until fluffy. Pipe whipped ricotta in the crevasse of each fig.

    Drizzle balsamic glaze and honey on top of the stuffed figs. Sprinkle pistachios to add crunch. Grate lemon zest over them. Arrange fresh oregano(optional).

    Fresh figs are stuffed with whipped ricotta.

    Looking for other recipes like this? Try these:

    For more recipes and updates, follow me on Instagram or TikTok!

    If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I’d love to know what you think!

    Stuffed figs are served on a plate.

    Simple Stuffed Fig Bites with Whipped Ricotta and Pistachios

    Stuffed Fig Bites with Whipped Ricotta and Pistachios are a simple and easy appetizer combining seasonal fresh figs and creamy whipped ricotta.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Course Appetizer
    Servings 6 bites
    Calories 93 kcal

    Ingredients
      

    • 4 oz ricotta use dairy-free ricotta to make this dish vegan and dairy-free.
    • 6-7 figs
    • 1 Tablespoon pistachios chopped
    • Drizzle balsamic glaze
    • Drizzle honey use date syrup if you want to make this recipe vegan.
    • ½ lemon zested
    • Fresh oregano

    Instructions
     

    • Cut figs into quarters but not all the way so that all the quadrants are connected on the bottom. Arrange them on a serving plate.
    • In a food processor, add ricotta and blend until fluffy. Pipe whipped ricotta in the crevasse of each fig.
    • Drizzle balsamic glaze and honey. Sprinkle pistachios. Grate lemon zest over. Arrange fresh oregano.

    Video

    Notes

    Please note that the nutritional information provided is just an estimate and accuracy is not guaranteed.

    Nutrition

    Serving: 1biteCalories: 93kcalCarbohydrates: 15gProtein: 3gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 17mgPotassium: 155mgFiber: 2gSugar: 12gVitamin A: 161IUVitamin C: 3mgCalcium: 59mgIron: 0.3mg
    Keyword appetizer, figs
    Tried this recipe?Let us know how it was!

    Breakfast

    Whole Wheat Pumpkin Apple Bread with Pecan Crumble Topping

    This healthy Pumpkin Apple Bread with Pecan Crumble Topping combines two beloved fall flavors and is packed with warm spices. Made with whole wheat flour, this easy quick bread makes your breakfast healthy and nutritious while dairy-free pecan crumble topping adds a satisfying crunch.

    Pumpkin apple bread is sliced on the cutting board.

    Pumpkins and apples are two of my favorite flavors of fall! And if you’re like me and can’t decide which flavor you want, let’s combine them together to create the ultimate autumn treat.

    Start your day with a slice of pumpkin apple bread with a cup of coffee. Or enjoy with cozy fall drinks like Maple Apple Crisp Macchiato and Banana Matcha Latte.

    If you like a quick bread, also try Zucchini Banana Bread!

    [feast_advanced_jump_to]

    Why You’ll Love This Recipe

    • Combining the best flavors of fall: pumpkin and apple!
    • Packed with warm, cozy, fall spices.
    • Moist, a little bit chewy, and not too sweet.
    • Irresistible crunchy pecan crumble topping.
    • Easy to make, just mix and bake!
    • Secretly healthy with whole wheat flour!
    Slices of pumpkin apple bread are served on a wooden board.

    Ingredients

    For Pumpkin Apple Bread

    This loaf is made with simple loaf cake ingredients but made more nutritious by swapping all-purpose flour for whole wheat flour!

    The ingredients of pumpkin apple bread placed together.
    • Whole Wheat Flour – this loaf is made with whole wheat flour to provide more fiber, vitamins, and minerals! This loaf is secretly healthy and you won’t even realize it.
    • Arrowroot Starch – helps bind the batter and create moist bread.
    • Baking Powder⁠ – leavener. Baking powder expires so use the fresh one.
    • Cinnamon, Nutmeg, and Clove – add warm flavor perfect for fall baking!
    • Eggs
    • Pumpkin puree – use canned pure pumpkin puree, not the pumpkin pie filling.
    • Maple Syrup
    • Oat Milk – or any milk of your choice.
    • Apple – you can use your favorite apple. I use Grany Smith apples because they’re best for baking and I love the tart flavor that complements the sweet pumpkin bread.

    For the Pecan Crumble topping

    If you love streusel topping or crumble topping, did you know you can easily swap some ingredients and make no butter, no refined sugar topping? This dairy-free pecan crumble topping is perfectly crunchy and sweet with wholesome ingredients.

    The ingredients of pecan crumble topping gathered together.
    • Pecans – Crunchy and caramel-y pecans are a great accompaniment for this loaf.
    • Whole Wheat Flour
    • Maple Syrup
    • Cinnamon

    Instructions

    The dry ingredients are gathered in a large bowl.
    1. Preheat the oven to 350°F. Line a loaf pan with parchment paper. 
    2. In a large bowl, whisk together flour, arrowroot starch, baking powder, cinnamon, nutmeg, clove, and salt⁠. 
    The wet ingredients are mixed in a bowl.
    1. In another bowl, whisk together egg, maple syrup, and pumpkin puree.
    Mixing wet and dry ingredients.

    Add the wet mixture to the flour mixture and fold in.

    Folding in diced apples in the batter.

    Add diced apple and fold in. Transfer the batter to the prepared pan.

    Tossing the ingredients of pecan crumble topping in a bowl.
    1. In a small bowl, toss together all the ingredients for the pecan topping.
    Pecan crumble topping sprinkled over the batter in a loaf pan.

    Sprinkle over the top of the loaf.

    Slicing the pumpkin apple loaf.
    1. Bake at 350°F until a toothpick inserted in the center comes out clean, for 55-65 minutes. Check after 45 minutes and if it’s brown on top, cover with aluminum foil to prevent burning. Let cool completely. Slice and enjoy!

    Keep the leftovers in an air-tight container and place them in a fridge.

    Hint: I recommend measuring the dry ingredients with a kitchen scale instead of measuring cups for accurate measurement. Scooping flour with measuring cups can vary and affect the result. Plus, you don’t have to wash the dirty measuring cups!

    Serving Suggestions

    Before slicing the bread, let the loaf cool completely.

    This pumpkin apple bread tastes amazing as it is. But some toppings can elevate the taste! Add dollops of yogurt or whipped cream and nuts on top before serving.

    Slice of pumpkin apple bread topped with yogurt and pecans on a serving plate.

    Equipment

    • 1 Pound loaf pan – I used an 8.5 x 4.5 inch loaf pan from the USA pan.
    • Mixing bowls
    • Spatula

    Variations

    • Instead of apples, try other inclusions like diced pear, nuts, or chocolate chips.
    • Pecan crumble topping tastes amazing with other nuts. I love making crumble topping with walnuts!
    Slices of pumpkin apple bread on the board.

    FAQ

    How do I know when my loaf of bread is done?

    The easiest way is testing with a toothpick. Insert a toothpick into the center of the loaf and if it comes out clean, it’s done.
    If you’re still not sure if your loaf is ready after the toothpick test, an instant-reading thermometer that you use when cooking meat comes in handy. Carefully insert a thermometer into the loaf and check the temperature. If it gets to 200°F, your bread is done!

    Can I use pumpkin pie filling instead of pumpkin puree?

    No, this recipe is designed with pumpkin puree! The pumpkin pie filling already has sugar and spices, so it ends up with too much sugar and spices.

    Looking for other recipes like this? Try these:

    For more recipes and updates, follow me on Instagram or TikTok!

    If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I’d love to know what you think!

    Pumpkin apple bread is sliced on the cutting board.

    Healthy Whole Wheat Pumpkin Apple Bread with Pecan Toping

    This healthy and easy Pumpkin Apple Bread with Pecan Crumble Topping combines two beloved fall flavors and is packed with warm spices.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 1 hour
    Total Time 1 hour 10 minutes
    Course Breakfast
    Cuisine American
    Servings 8
    Calories 309 kcal

    Ingredients
     
     

    For Pumpkin Apple Bread

    • 2 cups whole wheat flour(226g)
    • 2 Tablespoons arrowroot starch(18g)
    • 2 teaspoons baking powder⁠
    • 1 teaspoon ground cinnamon
    • ¼ teaspoon ground nutmeg
    • ¼ teaspoon ground clove
    • ¼ teaspoon salt
    • 2 large egg
    • 1 cup pumpkin puree(240g)
    • ⅔ cup maple syrup
    • ¼ cup oat milk
    • 1 apple diced

    For the pecan topping

    • ¾ cup pecans
    • 3 Tablespoons maple
    • 1 Tablespoon whole wheat flour
    • ½ teaspoon cinnamon

    Instructions
     

    • Preheat the oven to 350°F. Line a loaf pan with parchment paper.
    • In a large bowl, whisk together flour, arrowroot starch, baking powder, cinnamon, nutmeg, clove, and salt⁠.
    • In another bowl, whisk together egg, maple syrup, and pumpkin puree. Add the wet mixture to the flour mixture and fold in. Add diced apple and fold in. Transfer the batter to the prepared pan.
    • In a small bowl, toss together all the ingredients for the pecan topping. Sprinkle over the top of the loaf.
    • Bake at 350°F until a toothpick inserted in the center comes out clean, for 55-65 minutes. Check after 45 minutes and if it's brown on top, cover with aluminum foil to prevent burning. Let cool completely. Slice and enjoy! Keep the leftovers in an air-tight container and place them in a fridge.

    Notes

    Please note that the nutritional information provided is just an estimate and accuracy is not guaranteed.

    Nutrition

    Serving: 1slice(⅛ loaf)Calories: 309kcalCarbohydrates: 54gProtein: 7gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 47mgSodium: 206mgPotassium: 331mgFiber: 6gSugar: 25gVitamin A: 4773IUVitamin C: 2mgCalcium: 145mgIron: 2mg
    Keyword apple, pumpkin
    Tried this recipe?Let us know how it was!

    Dairy free

    Pumpkin Pudding with Pecan Crumble Topping(Vegan and Dairy Free)

    This easy, healthy Pumpkin Pudding with Pecan Crumble Topping is a delicious fall dessert that tastes just like creamy pumpkin pie without a crust. Perfect for a light and flavorful treat, this no-cook, no-bake recipe is quick to make. The pecan crumble topping, made with pecans and dates, adds a nice crunch to this vegan, gluten-free pumpkin dessert.

    The pumpkin pudding in dessert glasses topped with pecan crumble topping.
    [feast_advanced_jump_to]

    Why You’ll Love This Recipe

    This easy canned pumpkin dessert is perfect for Thanksgiving and Holiday season! This light, creamy, and not-too-sweet treat is a great recipe after a heavy dinner. Make this ahead and share it with your family and friends!

    This pumpkin pudding recipe is:

    • It tastes just like a pumpkin pie filling, but healthier!
    • No cooking, no baking required.
    • Beautiful golden color reflecting fall harvest.
    • Healthy pecan crumble topping made super easy.
    • Vegan, dairy-free, and refined sugar-free.

    If you’re looking for more Holiday dessert ideas, also try Marshmallow Flower Cookies and Vegan Chocolate Salami.

    The pumpkin pudding topped with pecan crumble topping is served in glasses and jars.

    Ingredients

    For the pumpkin pudding

    • Cashews – make a creamy base for this dessert. Soak them in water before use to soften the nuts for easy blending. Raw and roasted cashews both work in this recipe. Soaking is especially beneficial for raw cashews.
    • Pumpkin Puree – I use canned pure pumpkin puree but homemade one also works. Do not use the pumpkin pie filling.
    • Maple Syrup – adds natural sweetness to this dessert.
    • Coconut Cream – coconut cream is usually separated in a can into liquid and solid layers. Use only the solid white part of the coconut cream. If you only have coconut milk, refrigerate the can and just scoop out the solid white part. There is less solid part in the coconut milk but still works.
    • Vanilla Extract, Pumpkin Pie Spice, and Sea Salt – create pumpkin pie flavor.
    • Yogurt or Whipped Cream – This is optional but some extra creamy elements elevate this luscious dessert experience. If you want to keep it healthy and a little bit tangy, top the pudding with Greek yogurt or coconut yogurt. If you want some indulgence, use regular or coconut whipped cream.
    The ingredients of pumpkin pudding on the table.

    For the pecan crumble topping

    • Medjool Dates – remove the pit before use. Medjool dates are sticky and naturally sweet, create a crumbly texture, and add caramel flavor.
    • Pecans – Natural caramel flavor perfectly complements the pumpkin pie flavor! It’s an extra step, but toasting them until golden before use intensifies the flavor and improves the crunchy texture.
    • Cinnamon and Sea Salt – enhance the flavor.
    The ingredients of pecan crumble topping on the table.

    Instructions

    1) Make the Pumpkin Pudding

    Soaking cashews in water.
    1. Soak the cashews in water for 2-4 hours or up to overnight, in the refrigerator. Rinse and drain well. If you don’t have time, boil cashews for 15 minutes. Then rinse and drain as well.
    Add pudding ingredients in a high speed blender.
    1. In a high-speed blender, add cashews, pumpkin puree, maple syrup, coconut cream, vanilla extract, pumpkin pie spice, and salt.
    Blend pudding ingredients until creamy.

    Blend until creamy and smooth.

    Divide the pumpkin pudding into dessert glasses.
    1. Divide the pudding into dessert glasses or jars. Refrigerate for at least 2 hours to chill and set.

    2) Make the Pecan Crumble Topping

    The ingredients of pecan crumble in a blender.
    1. In a small blender, add dates, pecans, cinnamon, and salt.
    Pecans and dates are pulsed into the crumble.
    1. Pulse several times until the mixture is crumbly consistency.

    Tip: To elevate the flavor, take an extra step to toast pecans before making the crumble. Toast the pecans in a dry skillet on the stovetop over medium heat for a few minutes until fragrant.

    3) Assembly

    Top the chilled pudding with yogurt or whipped cream. Sprinkle pecan crumble topping and enjoy!

    Assembling pumpkin pudding and pecan crumble topping in dessert glasses.

    Equipment

    • High-speed blender – I love my Vitamix blender but any high-powered blender works. If you only have a regular blender, blend the pudding mixture longer until completely creamy. Scrape the sides from time to time to get all the small bits of cashews.
    • Personal size blender – When making the crumble, a small size blender comes in handy. I used my Beast blender.
    • Bowls
    • Dessert glasses or jars

    Storage

    You can make this pumpkin dessert a day ahead! Prepare the day before the Thanksgiving dinner party and assemble on the day of.

    When making ahead, after dividing the pudding in glasses, cover and store in the fridge. Store the crumble and other toppings separately in the fridge. Then assemble the chilled pumpkin pudding, cream/yogurt, and the crumble topping just before serving.

    The pumpkin pudding topped with pecan crumble topping.

    FAQ

    Is it vegan or vegetarian?

    If you top the pudding with vegan/vegetarian yogurt or whipped cream, this recipe is vegan and vegetarian.

    Is it gluten-free?

    All the ingredients in this recipe are naturally gluten-free. But there is always a chance for cross-contamination. So if you’re serious about avoiding gluten, make sure to use all the products with gluten-free labels.

    Is it dairy-free?

    If you top the pudding with dairy-free yogurt or whipped cream, this recipe is dairy-free.

    Looking for other recipes like this? Try these:

    For more recipes and updates, follow me on Instagram or TikTok!

    If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I’d love to know what you think!

    The pumpkin pudding in dessert glasses topped with pecan crumble topping.

    Pumpkin Pudding With Pecan Crumble Topping(Vegan And Dairy Free)

    This easy, healthy Pumpkin Pudding with Pecan Crumble Topping is a fall dessert that tastes just like creamy pumpkin pie without a crust.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Soak and Chill Time 4 hours
    Total Time 2 hours 15 minutes
    Course Dessert
    Servings 4 people (about ½ cup each)
    Calories 680 kcal

    Ingredients
     
     

    For the pumpkin pudding

    • 2 cups cashews
    • 1 cup pumpkin puree
    • 6 Tablespoons maple syrup
    • ½ cup coconut cream use only the solid white part
    • 1 teaspoon vanilla extract
    • ¼ teaspoon pumpkin pie spice
    • A pinch sea salt
    • Greek yogurt, coconut yogurt, or coconut whipped cream for topping(optional)

    For the pecan crumble topping

    • 2 Medjool dates pitted
    • ½ cup pecans toasted
    • Dash ground cinnamon
    • A pinch sea salt

    Instructions
     

    • Make the Pudding: Soak the cashews in water for 2-4 hours or up to overnight, in the refrigerator. Rinse and drain well. If you don’t have time, boil cashews for 15 minutes. Then rinse and drain as well.
    • In a high-speed blender, add cashews, pumpkin puree, maple syrup, coconut cream, vanilla extract, pumpkin pie spice, and salt. Blend until creamy and smooth.
    • Divide the pudding into dessert glasses or jars. Refrigerate for at least 2 hours to chill and set.
    • Make the Crumble: In a blender, add dates, pecans, cinnamon, and salt. Pulse several times until the mixture is crumbly consistency.
    • Top the chilled pudding with yogurt or whipped cream. Sprinkle pecan crumble topping and enjoy.

    Video

    Notes

    The nutrition is calculated without the optional topping(yogurt or whipped cream). Please note that the nutritional information provided is just an estimate and accuracy is not guaranteed.

    Nutrition

    Serving: 1servingCalories: 680kcalCarbohydrates: 58gProtein: 15gFat: 48gSaturated Fat: 15gPolyunsaturated Fat: 8gMonounsaturated Fat: 21gSodium: 34mgPotassium: 855mgFiber: 7gSugar: 32gVitamin A: 9558IUVitamin C: 4mgCalcium: 96mgIron: 6mg
    Keyword cashews, fall, pecans, pudding, pumpkin
    Tried this recipe?Let us know how it was!

    Dairy free

    Simple High Protein Roasted Delicata Squash Soup with Bone Broth

    This Roasted Delicata Squash Soup is an easy and hearty soup recipe for fall and is made with bone broth to add extra protein. Roasted delicata squash created sweet, creamy, golden squash soup, perfect for enjoying as a cozy meal.

    Delicata squash soup is served in ceramic bowls and topped with cream, walnuts, and parsley.

    Are you excited for the season of pumpkin soup? There is nothing more comforting than dipping a piece of bread into a warm bowl of soup on a chilly fall day.

    If you want to change up your regular pumpkin soup recipe, try this delicata squash soup! The delicata squash has yellow flesh, creating sweet, flavorful, creamy, golden squash soup. Roasting delicata squash makes them even sweeter.

    Squash soups are usually low in protein, but I made this recipe with bone broth to give it a protein boost, making this soup more satisfying and filling.

    You can simply enjoy this soup with toast or make it a part of dinner by serving it with Kale and Quinoa Winter Salad with Pears and Pomegranate or Roasted Beets with Whipped Feta and Balsamic Glaze.

    This recipe is dairy-free and can be easily made gluten-free and vegan.

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    Ingredients

    You only need a handful of wholesome ingredients to make this soup, as delicata squash brings so much flavor on its own! Plus, you’ll find that delicata squash is much easier to cut than pumpkin.

    Ingredients of delicata squash soup on the table.
    • Delicata Squash – Delicata squash has yellow flesh and is nutty, sweet, flavor-packed squash that almost tastes like a cross between sweet potatoes and chestnuts. No need to peel the skin, the pureed delicata squash is so creamy even with the skin.
    • Onion – Make the soup even more flavorful.
    • Garlic – Roast a whole head of garlic to add a kick to this soup.
    • Chicken Bone Broth – A great source of protein and collagen! And it’s also good for gut health. But not all bone broth is made equal, so use high-quality bone broth made with simple ingredients. Make sure to use gluten-free products if you avoid gluten. My favorite is the ones from Bonafide Provisions.
    • Hemp Seeds – This ingredient is optional but highly recommended! Hemp seeds are a great source of omega-3 fatty acids and plant-based protein. In fact, they are a complete protein, containing all nine essential amino acids. Plus, when you blend hemp seeds and liquid, it tastes like delicious hemp seed milk in the soup.

    Instructions

    Cutting the delicata squash.
    1. Preheat the oven to 350°F. Line a baking sheet with parchment paper. Cut up the vegetables.
    The delicata squash and onion are arranged on a baking sheet.
    1. On the prepared baking sheet, toss the sliced squash, onion, 1 tablespoon of oil, and a pinch of salt. Arrange squash and onion in an even layer. Use one half-size sheet pan or two quarter sheet pans to avoid overcrowding.
    A whole garlic is cut off the top and olive oil is drizzled over it.
    1. Cut off the top of the garlic bulb. Place it on a piece of aluminum foil(See the note below if you’re worried about aluminum use in cooking) and drizzle the remaining ½ tablespoon of oil. Wrap up the garlic and place it on the side of the baking sheet. Bake them all together at 350°F for 30 minutes. 
    Baked squash, onion, and the garlic wrapped in foil.
    1. Remove the pan from the oven. Put the aluminum foil wrapped garlic back in the oven and bake until soft, for 10-15 minutes. Remove garlic from the oven and let cool.
    The ingredients of the soup in a blender.
    1. In a high-speed blender(I used my Vitamix), transfer the cooked squash and onion along with bone broth and hemp seeds. Squeeze out the cloves of garlic from the skin into the blender. Blend until smooth.
    The blended soup in a pot.
    1. Transfer the soup to a pot and warm it up. Taste and add more salt if necessary.
    The delicata squas soup is garnished with yogurt, toasted walnuts, and parsley.
    1. Divide the soup into soup bowls and top with your favorite garnish. I topped mine with yogurt, toasted walnuts, parsley, and black pepper.

    Note: I placed parchment paper between aluminum foil and garlic to prevent aluminum from seeping into the garlic while cooking. More tips are in the FAQ section below!

    Substitutions

    • Broth – instead of bone broth, you can use vegetable broth or plant milk to make this recipe vegan.

    Serving Suggestions

    You can enjoy this soup on its own. I love eating leftover delicata squash soup for breakfast on chilly mornings during fall and winter. It’s so cozy!

    But when you serve this as a dinner, sprinkle some croutons or serve with slices of bread. And top the soup with your favorite garnishes.

    Garnish Ideas

    • Herbs – chopped parsley, chives, fresh thyme, crispy sage.
    • Cream and Yogurt – a swirl of heavy cream and a dollop of yogurt. Use coconut yogurt if you want to make this recipe vegan.
    • Nuts and Seeds – roasted walnuts, sliced almonds, and pumpkin seeds.
    • Black pepper – freshly cracked is the best!
    Delicata squash soup is divided into bowls.

    Equipment

    • Baking sheet
    • Aluminum foil and parchment paper
    • Blender(I use Vitamix, perfect for making creamy soup)
    • Pot

    Storage

    Keep the leftover soup in an air-tight container and store in a fridge.

    This soup stands up well to freezing too.

    FAQ

    Does aluminum foil seep into food?

    Worry about aluminum seeping into food while cooking? Your concern is valid and cooking with aluminum foil can result in seeping aluminum into food, even though the risk to your health is still unclear.

    If you want to avoid extra aluminum in your food, place parchment paper(not wax paper!) between the food and the foil.

    Alternatively, you can just use parchment paper to wrap the garlic and tie the ends with kitchen twine to make a little sack for roasting.

    What can I use instead of aluminum foil for garlic?

    The foil is for keeping the garlic from drying out. So if you want to avoid the one-time use of aluminum foil or parchment paper entirely, you can use an oven-safe container, like a small baking dish with a lid, to create a closed space for garlic.

    Alternatively, you can place a garlic cut side up on a baking sheet, drizzle olive oil, and place a small oven-safe cocotte upside down to cover the garlic.

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    Delicata squash soup is served in ceramic bowls and topped with cream, walnuts, and parsley.

    Simple High Protein Roasted Delicata Squash Soup with Bone Broth

    This Roasted Delicata Squash Soup is an easy and hearty soup recipe for fall and is made with bone broth to add extra protein.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 45 minutes
    Total Time 55 minutes
    Course Soup
    Servings 4 people
    Calories 182 kcal

    Ingredients
     
     

    • 1½ lb delicata squash(2 small or 1 large delicata squash) seeded and sliced
    • ½ onion sliced
    • 1½ Tablespoons extra virgin olive oil divided
    • 1 whole garlic bulb papery skin removed
    • 2 cups chicken bone broth
    • 2 tablespoons hemp seeds optional
    • Sea salt

    Instructions
     

    • Preheat the oven to 350°F. Line a baking sheet with parchment paper.
    • On the prepared baking sheet, toss the sliced squash, onion, 1 tablespoon of oil, and a pinch of salt. Arrange squash and onion in an even layer. Use one half-size sheet pan or two quarter sheet pans to avoid overcrowding.
    • Cut off the top of the garlic bulb. Place it on a piece of aluminum foil and drizzle the remaining ½ tablespoon of oil. Wrap up the garlic and place it on the side of the baking sheet. Bake garlic and vegetables all together at 350°F for 30 minutes.
    • Remove the pan from the oven. Put the aluminum foil wrapped garlic back in the oven and bake until soft, for 10-15 minutes. Remove garlic from the oven and let cool.
    • In a high-speed blender, transfer the cooked squash and onion along with bone broth and hemp seeds. Squeeze the cloves of garlic from the skin into the blender. Blend until smooth.
    • Transfer the soup to a pot and warm up the soup. Taste and add more salt if necessary.
    • Divide the soup into soup bowls and top with your favorite garnish. I topped mine with yogurt, toasted walnuts, parsley, and black pepper.

    Video

    Notes

    Please note that the nutritional information provided is just an estimate and accuracy is not guaranteed.

    Nutrition

    Serving: 1personCalories: 182kcalCarbohydrates: 19gProtein: 9gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 63mgPotassium: 651mgFiber: 3gSugar: 5gVitamin A: 2365IUVitamin C: 24mgCalcium: 75mgIron: 2mg
    Keyword delicata squash, soup
    Tried this recipe?Let us know how it was!

    Dessert

    Easy Homemade No Peel Pink Applesauce with Cinnamon

    This homemade No Peel Pink Applesauce with cinnamon is an easy fall recipe requiring no apple peeling. Bright red apples are chopped and cooked with their skin, resulting in beautiful pink/orange applesauce with extra fiber for your gut health. A dash of maple syrup adds natural sweetness without refined sugar.

    This recipe is sponsored by Heinen’s. I truly appreciate the support that makes Yoko’s kitchen possible.

    Homemade pink applesauce is in small jars topped with cinnamon sticks.

    Fresh seasonal apples are perfect for snacking, and let’s make them even more snackable by turning them into delicious recipes like Apple Pie Spring Rolls, Apple Cheddar Drop Biscuits, and Apple Pie Overnight Oats.

    If you love apple picking in the fall, turn your seasonal harvest into delicious kid-loving apple sauce using a handful of wholesome ingredients!

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    Ingredients

    This simple homemade applesauce is made with a handful of wholesome ingredients!

    Ingredients of pink applesauce in a red le creuset pot.
    • Apples – To give a cute pink hue to the applesauce, use apples with vibrant deep red skin. I used Pink Lady apples for this recipe!
    • Maple Syrup – Maple syrup adds caramel-y natural sweetness. You can omit maple syrup to make it sugar-free apple sauce.
    • Cinnamon – Adds warmth to the apple sauce! Use both ground and stick if you have.
    • Lemon Juice – Lemon juice keeps the pink color and adds refreshing acidity to the applesauce.
    • Sea Salt – Salt enhances the natural sweetness of apples.

    How to Make Pink Applesauce

    The key to the beautiful rose/orange applesauce is to cook the apple with their skin on. So skip the peeling, core, and chop up the apples.

    Ingredients of the applesauce cooked in a pot.
    1. In a pot, combine all the ingredients. Cover and cook over medium heat until soft, for about 15- 20 minutes, stirring occasionally. Let cool.
    Pureed applesauce.
    1. Remove the cinnamon stick if using. Use a hand blender to puree for the desired consistency, chunky or smooth. Taste and add more maple syrup or water for your desired sweetness and consistency. Divide into individual jars and enjoy.

    If you don’t have a hand blender, you can also use a potato masher(for the chunky sauce) or blender. I love my Vitamix for the smooth applesauce!

    Hint: You can of course peel the skin to make traditional applesauce. Keep the apple skin to add extra nutrition and a pop of color, or peel it away for a smooth texture, the choice is yours!

    Pink applesauce is served in a small jar.

    What to Do with Applesauce

    • Use in Baking – Make muffins, cookies, and cakes!
    • Serve with Latkes – Applesauce and sour cream are classic toppings for latkes.
    • Egg Replacement – Applesauce can be used as an egg replacement in vegan and egg-free baking. Use ¼ cup of applesauce for 1 egg.
    • Roast Pork – Make a pork recipe with applesauce!
    • Yogurt or Oatmeal – Top your morning bowl with applesauce for a delicious and nutritious breakfast.

    Equipment

    • Heavy bottomed pot
    • Spatula or wooden spoon
    • Hand blender or blender
    Small jars of pink applesauce is stacked together on the table.

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    Homemade pink applesauce is in small jars topped with cinnamon sticks.

    Easy Homemade No Peel Applesauce with Cinnamon

    This homemade No Peel Pink Applesauce with cinnamon is an easy fall recipe requiring no apple peeling with extra fiber.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course Condiment
    Servings 5 serving(½ cup per serving)
    Calories 108 kcal

    Ingredients
     
     

    • 4-5 apples(2 lb.) cored and chopped
    • ½ cup water
    • 1 Tablespoon maple syrup
    • ½ teaspoon ground cinnamon
    • 1 cinnamon stick optional
    • 1 Tablespoon lemon juice
    • Pinch sea salt

    Instructions
     

    • In a pot, combine all the ingredients. Cover and cook over medium heat until soft, for about 15- 20 minutes, stirring occasionally. Let cool.
    • Remove the cinnamon stick if using. Use a hand blender to puree for the desired consistency, chunky or smooth. Taste and add more maple syrup or water for your desired sweetness and consistency. Divide into individual jars and enjoy.

    Video

    Notes

    Please note that the nutritional information provided is just an estimate and accuracy is not guaranteed.

    Nutrition

    Serving: 1servingCalories: 108kcalCarbohydrates: 29gProtein: 1gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gSodium: 11mgPotassium: 210mgFiber: 5gSugar: 21gVitamin A: 101IUVitamin C: 10mgCalcium: 25mgIron: 0.3mg
    Keyword apple, applesauce
    Tried this recipe?Let us know how it was!

    Drink

    Iced Blueberry Matcha Lemonade with Lavender

    Iced Blueberry Matcha Lemonade with Lavender is a refreshing summer drink with a green tea kick! This iced matcha lemonade is sweetened just enough with homemade blueberry lavender syrup.

    Iced matcha lemonade in a glass.
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    Ingredients

    The ingredients of blueberry lavender iced matcha lemonade on the table/
    • Blueberry Lavender Syrup – You can use store-bought syrup, but making it from scratch is so simple and easy!
    • Still or Sparkling Water – Use regular spring water for refreshing lemonade or sparkling water to make a fizzy sparkling matcha drink.
    • Lemon Juice – Use freshly squeezed lemon juice for the best flavor.
    • Matcha – Not all matcha are created equal. Use high-quality ceremonial-grade matcha powder for the best taste! Good quality matcha has a vibrant green color and rich umami taste that people are obsessed with. It should never taste too grassy or even dull. I love and trust the matcha from Ippodo!

    Tip for Making Good Matcha – When making matcha, the key is to avoid boiling water. Boiling water ruins the flavor of matcha even when you use a high-quality ceremonial-grade matcha. Use 176°F (80°C) water for the best result. After boiling your water, transfer it to an empty cup. It helps cool down hot water to the ideal temperature for matcha making. Then add to matcha to whisk!

    How to Make Blueberry Matcha Lemonade

    Blueberry lavender syrup and ice cubes in a glass.
    1. Add the syrup to a glass and fill it with ice cubes.
    Sparkling water added to the glass.
    1. Add water and lemon juice to the glass.
    Sift matcha in a matcha bowl.
    1. Sift matcha into a small bowl and pour hot water over it. Whisk vigorously for 15 seconds with a bamboo whisk.
    Mixing matcha and blueberry lavender lemonade in the glass.
    1. Pour matcha over the lemonade. Mix well and top with lemon slice and blueberry(optional).

    Variations

    • Latte – Coffee lover? Add a shot of espresso instead of matcha and swap water for milk. You’ll get a delicious blueberry lavender latte.
    • Lemonade – If you need a refresher, omit the matcha to make it a blueberry lavender lemonade. Try this recipe Blueberry Lavender Lemonade!
    Iced blueberry lavender matcha lemonade topped with fresh blueberries and a lemon slice.

    Equipment

    • Glass
    • Measuring spoon
    • Matcha bowl
    • Bamboo whisk
    • Small sieve

    Looking for other recipes like this? Try these:

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    Iced matcha lemonade made with blueberry lavender syrup in a glass.

    Iced Matcha Lemonade with Blueberry Lavender Syrup

    Iced Blueberry Matcha Lemonade with Lavender is a refreshing, not-too-sweet, summer drink with a green tea kick!
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Total Time 5 minutes
    Course Drinks
    Servings 1 glass
    Calories 111 kcal

    Ingredients
      

    • 2 Tablespoons blueberry lavender syrup
    • ¾ cup still or sparkling water
    • 2 Tablespoons lemon juice
    • ½ teaspoon matcha
    • 2 Tablespoons hot water 80°C or 176°F

    Instructions
     

    • Add the syrup to a glass and fill it with ice cubes.
    • Add water and lemon juice to the glass.
    • Sift matcha into a small bowl and pour hot water over it. Whisk vigorously for 15 seconds with a bamboo whisk.
    • Pour matcha over the lemonade. Mix well and top with lemon slice and blueberry(optional).

    Notes

    Please note that the nutritional information provided is just an estimate and accuracy is not guaranteed.

    Nutrition

    Serving: 1glassCalories: 111kcalCarbohydrates: 26gProtein: 1gFat: 0.3gSaturated Fat: 0.02gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 2mgPotassium: 121mgFiber: 1gSugar: 21gVitamin A: 126IUVitamin C: 16mgCalcium: 42mgIron: 1mg
    Keyword lemonade, matcha
    Tried this recipe?Let us know how it was!

    Drink

    Healthy Blueberry Lavender Lemonade(Refined Sugar Free)

    This Healthy Blueberry Lavender Lemonade is packed with lemon blueberry flavor and a hint of lavender! Homemade sugar-free blueberry lavender syrup and freshly squeezed lemon make a refreshing summer healthy drink.

    Blueberry lavender lemonade served in glasses.

    If you have abundant fresh blueberries or frozen ones in your freezer, make homemade blueberry lavender syrup! It’s easily made with blueberries, dried lavender, and maple syrup.

    A glass of blueberry lavender lemonade made with homemade blueberry lavender syrup.

    You can mix the syrup and lemon juice with still water to make refreshing lemonade or add sparkling water to make sparkling blueberry lemonade soda. And if you’re feeling boozy, add a splash of vodka to make a blueberry lemonade cocktail for summer!

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    Ingredients

    The ingredients of blueberry lavender lemonade.
    • Blueberry Lavender Syrup – You can use store-bought syrup but making it at home is so easy! The best part of homemade syrup is that you can choose which sugar to use in your syrup.
    • Still or Sparkling water – Use whichever your heart desires.
    • Lemon Juice – Use freshly squeezed lemon juice for the best flavor!

    How to Make Blueberry Lavender Lemonade

    Add the syrup and ice cubes in a glass.
    1. Add the syrup to a glass and fill it with ice cubes.
    Pour water over the ice cubes in a glass.
    1. Pour still or sparkling water.
    Add lemon juice into the glass.
    1. Add lemon juice. Enjoy the changing color from dark red to reddish pink.
    Top the blueberry lemonade with fresh blueberries, lavender, and rosemary.
    1. Mix well and enjoy! Top with fresh blueberries for garnish(optional).

    Add more or less syrup to adjust the taste you like!

    Hint: If you’re garnishing your drink with lavender, make sure to use culinary-grade dried lavender flowers! You can find it in the spice or tea aisle at a regular grocery store. You can not use regular lavender flowers at the flower shop, they’re not meant for culinary use and might have pesticides on them.

    Variations

    • Blueberry Lemonade Soda – add sparkling water to make a fizzy drink for summer.
    • Bblueberry Lemonade Cocktail – Add vodka to make it a boozy drink.
    Blueberry lavender lemonade in glasses.

    FAQ

    Can I make blueberry lemonade in a big batch?

    Of course! Make a big batch to serve a crowd.

    Looking for other recipes like this? Try these:

    For more recipes and updates, follow me on Instagram or TikTok!

    If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I’d love to know what you think!

    Blueberry lavender lemonade served in glasses.

    Healthy Blueberry Lavender Lemonade(Refined Sugar-Free)

    This Healthy Blueberry Lavender Lemonade is packed with lemon blueberry flavor and a hint of lavender! Homemade sugar-free blueberry lavender syrup and freshly squeezed lemon make a refreshing summer healthy drink.
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Total Time 5 minutes
    Course Drinks
    Servings 1 glass
    Calories 105 kcal

    Ingredients
     
     

    Instructions
     

    • In a glass, add the syrup and fill the glass with ice cubes. Pour water and add lemon juice. Mix well and enjoy!

    Notes

    Please note that the nutritional information provided is just an estimate and accuracy is not guaranteed.

    Nutrition

    Serving: 1glassCalories: 105kcalCarbohydrates: 26gProtein: 0.3gFat: 0.3gSaturated Fat: 0.02gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 14mgPotassium: 121mgFiber: 1gSugar: 21gVitamin A: 26IUVitamin C: 16mgCalcium: 49mgIron: 0.2mg
    Keyword blueberry, lavender, lemonade
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    Drink

    Homemade Blueberry Lavender Syrup(Refined Sugar Free)

    This Homemade Blueberry Lavender Syrup is a healthy simple syrup packed with blueberry flavor and lavender aroma. It’s made with maple syrup instead of refined sugar to add wholesome sweetness. Make fun drinks like blueberry lavender latte and matcha or drizzle over your favorite breakfast items!

    Scooping blueberry lavender syrup with a spoon from the jar.
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    Ingredients

    The ingredients of blueberry lavender syrup on the table.
    • Blueberries – You can use fresh or frozen blueberries in this recipe.
    • Maple Syrup – You can make wholesome and delicious syrup without refined sugar. I love using maple syrup for this recipe. You can also use honey or agave syrup.
    • Lavender – Make sure to use culinary-grade dried lavender flowers! You can find it in the spice or tea aisle at a regular grocery store. You can not use regular lavender flowers at the flower shop, they’re not meant for culinary use and might have pesticides on them.

    How to Make Blueberry Lavender Syrup

    Making this syrup is so easy!

    Cooking all the ingredients in a sauce pan.
    1. In a saucepan, combine all the ingredients. Simmer over medium heat for 5-10 minutes. Use a potato masher or the back of the fork to smash the blueberries. Remove from the heat and let cool for about 5-10 minutes to steep.
    Strain the blueberry mixture through fine-mesh strainer.
    1. Place a fine-mesh sieve over a jar. Strain the mixture through the sieve to remove blueberries and lavender from the syrup. Use a spoon to mix and squeeze the berries if necessary. Discard the pulp and lavender.
    Letting cool the syrup in a jar.
    1. Use for lemonade and drinks. Let cool completely and store in a clean, air-tight jar in the fridge.

    How to Use Blueberry Syrup

    This healthy blueberry simple syrup is so versatile! Here are some delicious ways to use your homemade syrup.

    • Blueberry Lavender Lemonade – add a spoonful to the lemonade to jazz up.
    • Soda – simply mix with sparkling water to make a refreshing fizzy drink.
    • Coffee and Tea – add this syrup to your daily coffee to make a blueberry lavender latte. Adding a spoonful to the tea instead of sugar or honey is a great idea too.
    • Matcha – make a refreshing blueberry lavender matcha latte with this syrup!
    • Pancakes – drizzle over pancakes instead of maple syrup.
    • Ice cream, Parfait, and Sundae – Elevate your vanilla ice cream dessert with blub and lavender flavors.
    • Cocktails – Swap simple syrup for this blueberry lavender syrup to make a fun cocktail at home.
    A glass of blueberry lavender lemonade made with homemade blueberry lavender syrup.

    Equipment

    • Saucepan
    • Potato masher
    • Fine-mesh strainer
    • Spoon
    • Jar

    FAQ

    Can I omit the lavender?

    Of course! Omit the dried lavender to make it delicious lavender syrup.

    How much syrup does this recipe make?

    The recipe makes about ⅔ cup.

    The blueberry lavender syrup in the jar.

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    Scooping blueberry lavender syrup with a spoon from the jar.

    Homemade Blueberry Lavender Syrup(Refined Sugar Free)

    This Homemade Blueberry Lavender Syrup is a healthy simple syrup packed with blueberry flavor and lavender aroma.
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Course Condiment
    Servings 10 servings(1 Tablespoon)
    Calories 49 kcal

    Ingredients
      

    • 1 cup blueberries
    • ½ cup maple syrup
    • 1 Tablespoon culinary grade dried lavender flowers

    Instructions
     

    • In a saucepan, combine all the ingredients. Simmer over medium heat for 5-10 minutes. Use a potato masher or the back of the fork to smash the blueberries. Remove from the heat and let cool for about 5-10 minutes.
    • Place a fine-mesh sieve over a jar. Strain the mixture through the sieve to remove blueberries and lavender from the syrup. Use a spoon to mix and squeeze the berries if necessary. Discard the pulp and lavender.
    • Use for lemonade and drinks. Let cool completely and store in an air-tight jar in the fridge.

    Notes

    The recipe makes about ⅔ cup.
    Please note that the nutritional information provided is just an estimate and accuracy is not guaranteed.

    Nutrition

    Serving: 1TablespoonCalories: 49kcalCarbohydrates: 12gProtein: 0.1gFat: 0.1gSaturated Fat: 0.004gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gSodium: 1mgPotassium: 45mgFiber: 0.3gSugar: 10gVitamin A: 12IUVitamin C: 2mgCalcium: 20mgIron: 0.1mg
    Keyword blueberry, lavender, syrup
    Tried this recipe?Let us know how it was!

    Breakfast

    Apple Cheddar Drop Biscuits with Rosemary(Whole Wheat Biscuits)

    Apple Cheddar Rosemary Drop Biscuits are a healthy and easy whole wheat drop biscuit recipe perfect for fall! Tender and buttery biscuits filled with sharp cheddar, seasonal apples, and rosemary. Serve these easy and healthy biscuits for your next fall breakfast or Thanksgiving dinner.

    This recipe is sponsored by Heinen’s. I truly appreciate the support that makes Yoko’s kitchen possible.

    Freshly baked whole wheat apple cheddar drop biscuits with rosemary are placed on a baking sheet.

    Making whole wheat drop biscuits is so much easier than making classic biscuits. You don’t need to work with chilled butter into flour. You don’t even need to shape the dough with a cutter. Just mix flour with melted butter and scoop the dough to bake!

    The whole wheat flour adds extra flavor and nutrition, making them a healthy side for your next fall dinner! The best part is they don’t taste like “healthy food.” Perfect for making Thanksgiving and the Holiday dinner parties secretly healthy!

    This recipe is easy and vegan-friendly.

    [feast_advanced_jump_to]

    Ingredients

    The ingredients of whole wheat apple cheddar drop biscuits.
    • Whole Wheat Flour – This recipe is made with entirely whole wheat flour to make it as healthy as possible.
    • Coconut Sugar – Adds wholesome sweetness to the biscuits.
    • Baking Powder – Leavener.
    • Milk – Use any milk of your choice. I use oat milk in this recipe.
    • Unsalted Butter – Melt and cool the butter slightly before making the biscuits. Use vegan butter to make this recipe vegan.
    • Cheddar Cheese – Use a good quality sharp cheddar cheese. I recommend using a block of cheddar cheese and grating it by yourself for the best flavor. Use vegan cheddar cheese to make this recipe vegan.
    • Apple – You can use any apples you have on hand. I used Honeycrisp apples for this recipe. I always keep the skin on to add extra nutrition and a pop of color.
    • Fresh Rosemary – Rosemary adds a warm woody flavor! You can also use other herbs like fresh chives and thyme.

    Instructions

    Adding cheddar, apple, and rosemary to the whole wheat biscuit dough.
    1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
    2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
    3. In another small bowl or measuring cup, whisk together milk and melted butter.
    4. Add the milk mixture to the dry ingredients and mix with a spatula until just combined. Gently fold in the cheese, apples, and rosemary.
    Scooped drop biscuit dough are arranged on a baking sheet.
    1. Scoop the dough with a ⅓-cup measuring cup and place it onto the prepared baking sheet. Repeat with the remaining dough and place each biscuit a few inches apart. Bake for 15 to 18 minutes until the bottom edge of the biscuits becomes golden brown. Let cool. 

    Hint: I recommend measuring the dry ingredients with a kitchen scale instead of measuring cups for accurate measuring. The result of scooping flour with measuring cups can vary and affect the result. Plus, you don’t have to wash the dirty measuring cups!

    Serving Suggestion

    These biscuits are perfect for a fall breakfast on a chilly morning! Serve with a cozy fall drink like Maple Apple Crisp Macchiato and Carrot Cake Latte.

    These biscuits are as flavorful as they are but served with condiments like butter, honey, hot honey, and apple butter can elevate the taste. Also, serve these healthy whole-wheat biscuits as a part of your cozy fall meal. Perfect side for soups, chili, and fall/winter salads like Kale and Quinoa Winter Salad with Pears and Pomegranate.

    Honey drizzle over the whole wheat apple cheddar drop biscuits.

    Equipment

    • Box grater or hand-held cheese grater(I use a microplane grater)
    • Mixing bowls
    • Whisk and spatula
    • Baking sheet and parchment paper
    • Kitchen scale(highly recommended for baking) or measuring cups
    • Measuring spoons

    FAQ

    Is it vegan or vegetarian?

    This recipe has butter and cheese in it, so it’s vegetarian-friendly depending on the product you use and the type of vegetarian diet you follow. But it’s not vegan. Use vegan butter and vegan cheddar cheese to make this recipe vegan.

    Looking for more recipes like this? Try these:

    For more recipes and updates, follow me on Instagram or TikTok!

    If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I’d love to know what you think!

    Freshly baked whole wheat apple cheddar drop biscuits with rosemary are placed on a baking sheet.

    Apple Cheddar Drop Biscuits with Rosemary(Whole Wheat Biscuits)

    Apple Cheddar Rosemary Drop Biscuits are a healthy and easy whole wheat drop biscuit recipe perfect for fall!
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 15 minutes
    Total Time 35 minutes
    Course Side Dish
    Cuisine American
    Servings 9 -10 biscuites
    Calories 247 kcal

    Ingredients
      

    • 280 g whole wheat flour(about 2 cups)
    • 1 Tablespoon coconut sugar
    • 1 Tablespoon baking powder
    • 1 teaspoon sea salt
    • 1 cup oat (or any) milk
    • ½ cup unsalted butter or vegan butter(112g) melted and cooled slightly
    • 1 cup shredded cheddar cheese regular or vegan
    • 1 cup Honeycrisp apples cut into ½-inch cubes
    • 2 Tablespoons fresh rosemary chopped

    Instructions
     

    • Preheat the oven to 400°F. Line a baking sheet with parchment paper.
    • In a large bowl, whisk together flour, sugar, baking powder, and salt to combine.
    • In another small bowl or measuring cup, whisk together milk and melted butter.
    • Add the milk mixture to the dry ingredients and mix with a spatula until just combined. Gently fold in the cheese, apples, and rosemary.
    • Scoop the dough with a ⅓-cup measuring cup and place it onto the prepared baking sheet. Repeat with the remaining dough and place each biscuit a few inches apart. Bake for 15 to 18 minutes until the bottom edge of the biscuits becomes golden brown. Let cool.

    Video

    Notes

    Please note that the nutritional information provided is just an estimate and accuracy is not guaranteed. The nutritional information is calculated when the recipe makes 10 biscuits.

    Nutrition

    Serving: 1biscuitCalories: 247kcalCarbohydrates: 26gProtein: 7gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 36mgSodium: 449mgPotassium: 141mgFiber: 4gSugar: 4gVitamin A: 467IUVitamin C: 1mgCalcium: 199mgIron: 1mg
    Keyword apple, biscuits, chedder
    Tried this recipe?Let us know how it was!

    Breakfast

    Easy Cherry Overnight Oats with Cacao Nibs(Healthy Meal Prep)

    This easy Cherry Overnight Oats recipe is a healthy breakfast that comes together in under 5 minutes of hands-on time. Frozen cherries burst with flavor in the chewy, creamy oats while cacao nibs add an irresistible chocolaty flavor that complements the cherry oats. Top it off with fresh dark cherries for a seasonal flair! This recipe is perfect for meal prep, and gluten-free and vegan-friendly.

    Creamy cherry overnight oats is served in the glasses and topped with yogurt, cacao nibs, and fresh cherries.

    Overnight oats are my favorite healthy breakfast all year round. They’re a great recipe to incorporate seasonal flavors, like Apple Pie Overnight Oats and Cinnamon Roll Overnight Oats, so you can enjoy overnight oats any time of the year without getting bored.

    This cherry overnight oats recipe is perfect during summer when fresh cherries are in peak season. Even though this recipe is made with frozen cherries, our bodies naturally crave seasonal produce. And garnishing with fresh cherries on top is always a great idea.

    Meal prep these overnight oats in a jar and kick start the next day healthy and nourished! Serve with energizing drinks like Banana Matcha Latte and Iced Maple Apple Crisp Macchiato!

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    Ingredients

    Ingredients of Cherry Overnight Oats.

    For the Creamy Cherry Overnight Oats Base Recipe

    • Frozen Cherries – You can use fresh cherries but frozen cherries work the best in this recipe! Thawed cherries are so soft and juicy melting into the creamy overnight oats. Also, they release flavorful juice into oats during overnight thawing.
    • Oats – Use old-fashioned rolled oats. Oats are naturally gluten-free but can be cross-contaminated. Use certified gluten-free oats if you want to make this recipe gluten-free.
    • Oat Milk or Any Milk– You can use any milk of your choice. Use certified gluten-free product to avoid cross-contamination if you want to make this recipe completely gluten-free.
    • Chia Seeds – Adds extra fiber and healthy fats. I also love the crunchy texture that contrasts with the creamy overnight oats.
    • Maple Syrup – Sweetener.

    Tip: I tried several frozen cherry brands and found that not all the frozen cherries give oats a cute pink hue. Some cherries just don’t release pink juice. But don’t worry, it doesn’t affect the taste!

    For the Toppings

    • Yogurt – Use plain or vanilla-flavored yogurt of your choice. Greek yogurt for the creamy high protein topping or coconut yogurt to make this recipe vegan. Plain yogurt is naturally gluten free but other flavor may not. Use certified gluten-free product if you want to make this recipe completely gluten-free.
    • Cacao nibs – cherries and chocolate flavor are a match made in heaven! Cacao nibs add a nice crunch and irresistible cacao flavor to these overnight oats.
    • Fresh cherries – If fresh cherries are in season, take advantage of it and garnish with extra fresh cherries on top.
    Cherry overnight oats is garnished with yogurt, cacao nibs, and fresh cherries.

    How to Make Cherry Overnight Oats

    Making this cherry overnight oats is so simple and ready in under 5 minutes. The magic happens while you sleep!

    First, the night before, add cherries, oats, oat milk, chia seeds, and maple syrup in a jar. Mix well to combine. Cover with the lid and store in the refrigerator overnight.

    The next morning, oats should be thick and creamy. Add a splash of milk if you like a thinner consistency.

    I usually find this recipe sweet enough, but taste and add more maple syrup for your taste. Top with yogurt, cacao nibs, and fresh cherries.

    Two glasses of cherry overnight oats.

    Substitutions

    • Milk – Instead of oat milk, use any milk of your choice, like regular, almond, and hemp milk.
    • Chia Seeds – Chia seeds are a nutritious ingredient and add a nice crunch, but they’re high in calories(1 Tablespoon has about 65kcal). If you limit your calories, you can omit them to make this recipe lighter and lower in calories.
    • Chocolate Chips – Cacao nibs have an intense chocolate flavor and you can enjoy the benefit of cocoa to the fullest. But if you wish to make this recipe extra decadent, sprinkle some chocolate chips!

    Variations

    Overnight oats are a forgiving recipe, and you can easily adjust them to your liking. Here are some of the topping suggestions you can try!

    • Nut Butter – Adding nut butter like almond butter and peanut butter adds healthy fat and makes this healthy breakfast extra fulfilling and nourishing.
    • Hemp Seeds – Want to add more protein? Try adding 1 Tablespoon of hempseeds! 1 Tablespoon of hempseeds has about 3g of plant protein.
    • Frozen Fruits – Out of frozen cherries? Try other frozen fruit you have in the freezer. Frozen berries, pineapples, mangoes, and peaches to name a few.

    If you’re looking for an overnight oats recipe made with fresh fruit, check out
    Strawberry and Cream Overnight Oats!

    Cherry overnight oats served in a glass with a spoon.

    FAQ

    Can I enjoy overnight oats warm?

    Yes, of course! Overnight oats are the perfect meal prep recipe even during the cold season. Warm up on the stovetop or in the microwave.

    Which oats are best for overnight oats?

    Old-fashioned rolled oats are the best for making overnight oats. They become chewy, tender, and creamy without being mushy. Instant oats and quick-cooking oats are thinner and smaller oats that become too mushy after being soaked overnight. Steel-cut oats are too firm for non-cooking recipes like overnight oats.

    Looking for more breakfast recipes? Try these:

    For more recipes and updates, follow me on Instagram or TikTok!

    If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I’d love to know what you think!

    Creamy cherry overnight oats is served in the glasses and topped with yogurt, cacao nibs, and fresh cherries.

    Easy Cherry Overnight Oats with Cacao Nibs(Healthy Meal Prep)

    Cherry Overnight Oats are an easy breakfast ready in under 5 minutes of hands-on time! Creamy cherry oats and chocolaty cacao nibs are an irresistible combo.
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Total Time 5 minutes
    Course Breakfast
    Servings 1 jar
    Calories 489 kcal

    Ingredients
     
     

    For the Cherry Overnight Oats Base

    • ½ cup frozen cherries
    • ½ cup old fashioned rolled oats *see note 1
    • ½ cup oat milk *see note 1
    • 1 Tablespoon chia seeds
    • ½ Tablespoon maple syrup plus more if necessary

    For the Topping

    • 2 Tablespoons yogurt use coconut yogurt if you want to make it vegan. *see note 1
    • ½ teaspoon cacao nibs
    • Fresh cherries optional

    Instructions
     

    • In a jar, add cherries, oats, milk, chia seeds, and maple syrup. Mix well to combine. Cover with the lid and store in the refrigerator overnight.
    • In the morning, oats should be thick and creamy. Add a splash of milk if you like a thinner consistency. Taste and add more maple syrup for your taste. Top with yogurt, cacao nibs, and fresh cherries.

    Video

    Notes

    *note 1 – Use certified gluten-free products if you want to make this recipe completely gluten-free.
    I tried several frozen cherry brands and found that not all frozen cherries give oats a cute pink hue. Some cherries just don’t release pink juice. But don’t worry, it doesn’t affect the taste! 
    Please note that the nutritional information provided is just an estimate and accuracy is not guaranteed.

    Nutrition

    Serving: 1jarCalories: 489kcalCarbohydrates: 78gProtein: 15gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 5mgSodium: 141mgPotassium: 554mgFiber: 15gSugar: 32gVitamin A: 1334IUVitamin C: 7mgCalcium: 587mgIron: 6mg
    Keyword cherries, oats, overnight oats
    Tried this recipe?Let us know how it was!

    Dessert

    Easy Apple Pie Spring Rolls with Healthy Cinnamon Sugar(Vegan)

    Apple Pie Spring Rolls, or Apple Pie Spring Rolls, is a vegan and healthy treat that transforms classic apple pie into an easy snack recipe! These sweet dessert spring rolls are filled with gooey apple cinnamon filling and wrapped in a crispy spring roll wrapper. When dusted with refined sugar-free cinnamon sugar made with coconut sugar and served with date caramel sauce, it’s perfect for a satisfying fall snack.

    Apple Pie Spring Rolls are serves with date caramel sauce.

    As the temperature drops in the fall season, I crave a freshly baked warm apple pie so bad! If you’re craving an apple pie like me but don’t quite have the time and energy to bake one from scratch, try this easy spring roll recipe. You can enjoy the taste of apple pie without the hassle of actually baking it.

    And serving with sweet dipping sauce for spring rolls, like this homemade healthy Date Caramel Sauce, is the perfect snack combination to satisfy your fall sweet craving!

    If you like homemade dessert spring rolls, also try Chocolate and Banana Spring Rolls!

    [feast_advanced_jump_to]

    Ingredients

    For Apple Pie Filling

    • Apple – You can use any apples you have in your kitchen. The apples in the photo are Lucy Glo apples which have beautiful marbled pink flesh inside!
    • Lemon – Scrub well to use zest and juice. Lemon juice enhances the flavor of apples.
    • Maple Syrup – You can alternatively use natural sweeteners like honey or agave syrup.
    • Cinnamon – Makes this recipe taste like apple pie! I like using Ceylon cinnamon for its sweet flavor.
    • Nutmeg – Optional but add depth to the flavor.
    • Arrowroot Starch – Make the filling thick.
    One of the apple pie spring rolls on a plate is cut in half, showing gooey filling.

    For Assembly

    • Spring Roll Wrappers – Use spring roll wrappers or egg roll wrappers depending on your preference. Spring roll wrappers are crispy, and egg roll wrappers create a crispy yet chewy texture. Some spring roll wrappers and egg roll wrappers can made with eggs. So check the ingredient label to avoid eggs if you want to make this recipe vegan.
    • Arrowroot Starch – Use as glue for spring roll wraps.

    For Serving

    • Cinnamon Sugar – Use a store-bought one or make a healthier one with coconut sugar and cinnamon powder.
    • Caramel Sauce – Use your favorite caramel sauce for dipping or homemade Date Caramel Sauce.

    How to Make Apple Pie Spring Rolls

    Let’s start with making easy vegan apple pie filling.

    Core and dice the apple. In a saucepan, add the apple, zest and juice of lemon, maple syrup, and a pinch of salt. Cover and cook over medium heat until soft, for 10 minutes. Reduce the heat to low if necessary to maintain a gentle simmer.

    Uncover and stir in cinnamon and nutmeg. Cook uncovered for 5 minutes until the mixture thickens slightly, stirring often.

    In a small bowl, whisk together ½ teaspoon of arrowroot starch and 1 teaspoon of water to make a slurry. Stir it into the apple mixture and cook until thickens. Remove from the heat and let cook completely.

    Cooked apple pie filling in a sauce pan.

    Next, wrap the filing in a spring roll wrapper.

    In another small bowl, whisk together 1 teaspoon of arrowroot starch and ½ teaspoon of water. Use this as a glue to stick the end of the spring roll wrapper.

    Divide the filling into 6 parts. Place a wrapper on a work surface and arrange apple filling on the wrapper. Wrap the filling and seal the ends the with arrowroot mixture.

    In a pan, heat the olive oil over medium heat. Shallow fry spring rolls until golden brown, for about 5 minutes, flipping halfway.

    Sprinkle cinnamon sugar and serve with Date Caramel Sauce.

    How to Make Sugar-Free Cinnamon Sugar – Combine 4 teaspoons of coconut sugar and 1 teaspoon of ground cinnamon.

    Dipping an apple pie spring roll into date caramel sauce.

    Looking for more dessert recipes like this? Try these:

    For more recipes and updates, follow me on Instagram or TikTok!

    If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I’d love to know what you think!

    Apple Pie Spring Rolls are serves with date caramel sauce.

    Easy Apple Pie Spring Rolls with Healthy Cinnamon Sugar(Vegan)

    Apple Pie Spring Rolls, or Apple Pie Spring Rolls, are a vegan and healthy treat that transforms classic apple pie into an easy snack recipe!
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course Dessert
    Servings 6 spring rolls
    Calories 148 kcal

    Ingredients
     
     

    For filling

    • 1 apple chopped
    • ¼ lemon zested and juiced
    • ¼ cup maple syrup
    • A pinch sea salt
    • ½ teaspoon ground cinnamon
    • Dash ground nutmeg optional
    • ½ teaspoon arrowroot starch
    • 1 teaspoon water

    For Assembly

    • 6 spring roll wrappers
    • 1 teaspoon arrowroot starch divided
    • ½ teaspoon water divided
    • Extra virgin olive oil for frying
    • Cinnamon sugar for serving
    • Caramel sauce for serving

    Instructions
     

    • In a saucepan, add apple, lemon zest and juice, maple syrup, and a pinch of salt. Cover and cook over medium heat until soft, for 10 minutes. Reduce the heat to low if necessary to maintain a gentle simmer. Uncover and stir in cinnamon and nutmeg. Cook uncovered for 5 minutes until the mixture thickens slightly, stirring often.
    • In a small bowl, whisk together ½ teaspoon of arrowroot starch and 1 teaspoon of water. Stir it into the apple mixture and cook until thickens. Remove from the heat and let cook completely.
    • In another small bowl, whisk together 1 teaspoon of arrowroot starch and ½ teaspoon of water. Divide the filling into 6 parts. Place a wrapper on a work surface and arrange apple filling on the wrapper. Wrap the filling and seal the ends the with arrowroot mixture.
    • In a pan, heat the olive oil over medium heat. Shallow fry spring rolls until golden brown, for about 5 minutes, flipping halfway.
    • Sprinkle cinnamon sugar(*see note 1) and serve with caramel sauce.

    Video

    Notes

    note 1 – How to Make Sugar-Free Cinnamon Sugar: Combine 4 teaspoons of coconut sugar and 1 teaspoon of ground cinnamon.
    Please note that the nutritional information provided is an estimate and accuracy is not guaranteed. I assumed that a spring roll absorbs 1 teaspoon of oil during frying for calculating nutrition. Cinnamon sugar and caramel sauce are not included in the nutrition calculation.

    Nutrition

    Serving: 1spring rollCalories: 148kcalCarbohydrates: 25gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 2mgSodium: 117mgPotassium: 81mgFiber: 1gSugar: 11gVitamin A: 20IUVitamin C: 2mgCalcium: 28mgIron: 1mg
    Keyword apple, apple pie, spring rolls
    Tried this recipe?Let us know how it was!

    Breakfast

    GF Viral Olympic Village Chocolate Muffins Recipe(Triple Chocolate Muffins)

    These Gluten-Free Triple Chocolate Muffins are a healthy recreation of the viral Olympic Village chocolate muffins, at the Paris Olympics 2024. Made with almond flour, these healthy chocolate muffins are so moist and soft, and the center is filled with rich dairy-free chocolate ganache. Enjoy this easy healthy dessert even if you’re not qualified for the Olympics!

    Gluten-free Triple Chocolate Muffins aka Viral Olympic Village Chocolate Muffins on wooden board.

    These triple chocolate muffins are so rich and decadent. Triple means these chocolate muffins have three chocolate components, cacao powder in the muffin batter, chocolate chunks mixed in, and filled with creamy chocolate ganache in the middle.

    Plus, this healthy muffin itself is a one-bowl recipe! So it’s so easy to make and richer than double chocolate muffins.

    [feast_advanced_jump_to]

    Ingredients of Gluten-Free Chocolate Muffins

    The ingredients of the Triple Chocolate Muffins aka Viral Olympic Village Chocolate Muffins.

    For the Gluten Free Chocolate Muffins

    • Almond Flour – a great gluten-free flour that adds buttery and nutty flavor to the muffins.
    • Arrowroot Flour – mixing arrowroot flour and almond flour creates a soft, fluffy cake, preventing almond flour baked goods from being dense and heavy.
    • Cacao Powder – adds chocolate flavor and tons of antioxidants.
    • Baking Powder – a leanvener.
    • Egg – bind the butter and give the structure to gluten-free baked goods.
    • Maple syrup – a liquid sweetener.
    • Vanilla extract and Salt – add flavor.
    • Chocolate Chunks – use chocolate chunks or chips. I just chopped up bars of chocolate to make them into chunks. You can use your favorite chocolate like dark, milk, or a mix of both to create an authentic Olympic Village chocolate muffin look.

    The ingredients of these triple chocolate muffins are naturally gluten-free. But they can be processed with wheat or other gluten sources. So if you’re serious about avoiding gluten, please check the package label to make sure they’re gluten-free.

    A triple chocolate muffin cut in half, showing warm dairy free chocolate ganache inside.

    For the Dairy-Free Chocolate Ganache

    • Dark Chocolate Chips – Use chocolate chips, chunks, or chopped chocolate bars.
    • Coconut milk – Use only the white, solid part of the coconut milk or cream. To separate the solid part from the liquid, refrigerate the canned coconut milk overnight. You can easily scoop out a solid part with a spoon from a chilled can.

    This chocolate ganache recipe is so versatile. I used this ganache in Strawberry Chocolate Mochi for an irresistible bite of creamy chocolate ganache, fresh strawberry, and chewy mochi!

    How to Make Almond Flour Chocolate Muffins

    Making Gluten-Free Chocolate Muffins is so easy! And this is a one-bowl baking recipe. Plus, you don’t have to worry about overmixing since there is no gluten development involving these fluffy muffins. So mix mix mix!

    Adding dry ingredients of chocolate muffins in a bowl.
    1. Preheat the oven to 350°F. Line a muffin pan with muffin liners.
    2. In a large bowl, whisk together the almond flour, arrowroot flour, cacao powder, baking powder, and salt.
    Adding a egg, maple syrup, and vanilla extract into the dry mixture.
    1. Add egg, maple syrup, and vanilla extract and mix well to combine.
    Adding chocolate chunks in muffin batter.

    Stir in chocolate chunks.

    Divide the batter into a muffin pan with more chocolate chunks on top.
    1. Divide the batter into the lined muffin pan. Top with more chocolate chunks.
    Freshly baked triple chocolate muffins(viral olympic village chocolate muffins) out of the oven.

    Bake at 350°F for 15-20 minutes until a toothpick inserted in the center comes out clean. Let cool.

    Chocolate chips and coconut milk in a cup.
    1. While the muffins are baking, make the ganache. In a small bowl, combine the chocolate chips and solid part of coconut milk.
    Chocolate chips and coconut milk are melted together.

    Microwave for 30 seconds and mix well to melt them together. Microwave longer if necessary to melt them together, 10 seconds at a time. Refrigerate until cool a bit and thicken slightly. Transfer into a piping bag.

    Making a hole in a top middle of a chocolate muffin.
    1. Use a knife to make a hole in the top middle of each muffin.
    Pipe the ganache into the holes on the center of the muffins.

    Pipe the ganache into the holes. You can alternatively spoon a runny ganache in the holes. 

      Hint 1: If you have a muffin pan with 12 cavities, I like to space out each muffin instead of placing them side by side. So that each muffin has a space to expand.

      Hint 2: I recommend measuring the dry ingredients with a kitchen scale instead of measuring cups for accurate measuring. The result of scooping flour with measuring cups can vary and affect the result. Plus, you don’t have to wash the dirty measuring cups!

      Equipment

      • Muffin pan and liners
      • Mixing bowls
      • Whisk and rubber spatula
      • Piping bag and a tip
      • Small knife

      Triple Chocolate Muffin Storage

      Gluten-free baked goods don’t stay fresh as long as ones with gluten. So make sure to store the gf chocolate muffins in an air-tight container and keep them in the fridge.

      Let it come to room temperature before enjoying or microwave it until just warm to make chocolate melty. I also like enjoying cold chocolate muffins with crunchy chocolate inside, straight out of the fridge!

      Almond flour chocolate muffins are placed on wooden board.

      FAQ

      Is it gluten-free?

      These chocolate muffins are made with naturally gluten-free ingredients. But some products on the market can be processed with wheat or other gluten sources. So if you’re serious about avoiding gluten, please check the package label to make sure all the ingredients are gluten-free.

      Is it vegan or vegetarian?

      This recipe is not vegan because of the egg. You can try substituting eggs with other vegan egg substitutes like flax egg, but I don’t recommend it. Because vegan and gluten-free baking can be very tricky, and the outcome won’t be as good. I recommend trying it’s already vegan and gluten-free.

      But yes, it’s a vegetarian recipe.

      Is it dairy-free?

      This recipe can be dairy-free if you’re using dairy-free chocolate.

      Looking for more gluten-free recipes like this? Try these:

      For more recipes and updates, follow me on Instagram or TikTok!

      If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I’d love to know what you think!

      Gluten-free Triple Chocolate Muffins aka Viral Olympic Village Chocolate Muffins on wooden board.

      GF Viral Olympic Village Chocolate Muffins(Triple Chocolate Muffins)

      These Gluten-Free Triple Chocolate Muffins are a healthy recreation of the viral Olympic Village chocolate muffins!
      Print Recipe Pin Recipe
      Prep Time 20 minutes
      Cook Time 15 minutes
      Total Time 35 minutes
      Course Dessert
      Servings 5 muffins
      Calories 346 kcal

      Ingredients
       
       

      For the Muffins

      • 1 cup (112g) almond flour *see note 1
      • 2½ Tablespoons (23g) arrowroot flour
      • 2 Tablespoons (12g) cacao powder
      • 1 teaspoon baking powder
      • A pinch sea salt
      • 1 egg
      • ⅓ cup maple syrup
      • 1 teaspoon vanilla extract
      • ⅓ cup chocolate chunks or chips dark chocolate, milk chocolate, or a mix of both. Plus more for topping.

      For the Ganache

      • ¼ cup dark chocolate chips
      • 2 Tablespoons solid part of coconut milk *see note 2

      Instructions
       

      • Preheat the oven to 350°F. Line a muffin pan with muffin liners.
      • In a large bowl, whisk together the almond flour, arrowroot flour, cacao powder, baking powder, and salt.
      • Add egg, maple syrup, and vanilla extract and mix well to combine. Stir in chocolate chunks.
      • Divide the batter into the lined muffin pan(*see note 3). Top with more chocolate chunks.
      • Bake at 350°F for 15-20 minutes until a toothpick inserted in the center comes out clean. Let cool.
      • While the muffins are baking, make the ganache. In a small bowl, combine the chocolate chips and solid part of coconut milk. Microwave for 30 seconds and mix well to melt them together. Microwave longer if necessary to melt them together, 10 seconds at a time. Refrigerate until cool a bit and thicken slightly. Transfer into a piping bag.
      • Use a knife to make a hole in the top middle of each muffin. Pipe ganache into the holes. You can alternatively spoon a runny ganache in the holes.

      Video

      Notes

      *note 1: I recommend measuring the dry ingredients with a kitchen scale instead of measuring cups for accurate measuring. The result of scooping flour with measuring cups can vary and affect the result. Plus, you don’t have to wash the dirty measuring cups!
      *note 2:To separate the solid part from the liquid, refrigerate the canned coconut milk overnight. You can easily scoop out a solid part with a spoon from a chilled can.
      *note 3: If you have a muffin pan with 12 cavities, I like to space out each muffin instead of placing them side by side. So that each muffin has a space to expand.
       
      Please note that the nutritional information provided is just an estimate and accuracy is not guaranteed.

      Nutrition

      Serving: 1muffinCalories: 346kcalCarbohydrates: 37gProtein: 7gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 33mgSodium: 110mgPotassium: 205mgFiber: 4gSugar: 23gVitamin A: 53IUVitamin C: 0.2mgCalcium: 142mgIron: 2mg
      Keyword chocolate, muffins
      Tried this recipe?Let us know how it was!

      Breakfast

      Healthy Zucchini Banana Bread with Chocolate Chips (Gluten Free)

      This gluten-free Healthy Zucchini Banana Bread is a tender, moist, and easy quick bread you’ll want to make on repeat during summer. This easy almond flour bread recipe combines the best part of zucchini bread and banana bread. Naturally sweetened just the right amount with ripe banana and maple syrup, it’s perfect for a healthy breakfast and mid-day snack.

      Healthy Zucchini Banana Bread with Chocolate Chips on a wooden cutting board.

      Summer is a perfect season to bake homemade zucchini bread! If you have abundant zucchini in your garden or from a farmer’s market, this recipe is a perfect place to add them to transform into a delicious and easy breakfast.

      This recipe is a gluten-free bread made with almond flour, and you might think almond flour bread is dense. But not this recipe! It’s so fluffy and moist like regular zucchini bread thanks to added arrowroot starch.

      Serve a toasted slice of zucchini banana bread with an energizing drink like Banana Matcha Latte or Iced Peanut Butter Banana Latte to kick start your day!

      Serving a slice of Healthy Zucchini Banana Bread with Chocolate Chips on a plate.
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      Ingredients of Healthy Zucchini Banana Bread

      The ingredients of this healthy banana zucchini loaf listed below are naturally gluten-free. But they can be processed with wheat or other gluten sources. So if you’re serious about avoiding gluten, please check the package label to make sure they’re gluten-free.

      The gluten free ingredients of healthy zucchini banana bread on the table.
      • Banana – use sweet and ripe bananas for the best result.
      • Eggs – combine the gluten-free batter together and add structure to the bread.
      • Maple syrup – I prefer to use natural sweeteners like maple syrup in baking instead of white sugar. Plus maple syrup complements the wholesome flavor of zucchini banana bread.
      • Zucchini – use fresh zucchini and shred it with a box grater or a hand-held cheese grater. Just shred and add to the batter to make a moist loaf.
      • Almond Flour – almond flour is ground almonds and a great flour option for gluten-free baking. It has a slight sweetness and buttery nutty flavor. Finely ground almond flour is the best for smooth bread.
      • Arrowroot Starch – gluten-free bread made with almond flour can be dense and have a grainy texture. Arrowroot starch helps make the bread lighter and smooth.
      • Baking powder – use fresh baking powder for the best lift. The shelf life of baking powder is 6 months after it’s opened.
      • Cinnamon – I’m a big fan of Ceylon cinnamon for its sharp flavor. But any cinnamon works here.
      • Salt – enhance the flavor.
      • Walnuts and Chocolate Chips – adding walnuts and chocolate chips are optional but highly recommended!

      See the recipe card for quantities.

      Instructions

      The beauty of this recipe is that there is no need to squeeze the moisture from the shredded zucchini. It reduces the mess and dirty dishes, plus makes the bread moist.

      Mashing banana with a fork.
      1. Preheat the oven to 350°F. Line a loaf pan with parchment paper. In a large bowl, add the banana and use the back of the fork to mash. 
      Mixing mashed banana, eggs, and maple syrup in a bowl.
      1. Add eggs and maple syrup and whisk together.
      Adding shredded zucchini to the wet mixture.
      1. Stir in shredded zucchini. No need to squeeze out the moisture from zucchini.
      Mixing the dry ingredients in a bowl.
      1. In another large bowl, whisk together almond flour, arrowroot flour, baking powder, cinnamon, and salt.
      Adding the wet mixture to the dry ingredients.
      1. Add the wet mixture to the dry ingredients. Use a fork or spatula to combine.
      Adding chocolate chips and crushed walnuts into the batter.
      1. Add ¾ of walnuts and ¾ of chocolate chips to the batter and fold in. Save the rest of the walnuts and chocolate chips to top the loaf.
      Zucchini banana bread batter is in a loaf pan and topped with chocolate chips and walnuts.
      1. Pour the batter into the prepared loaf pan. Scatter the remaining walnuts and chocolate chips on top of the loaf. 
      Freshly baked gluten free zucchini banana bread out of oven.
      1. Bake at 350°F for 45-50 minutes until golden brown on top. Cover the surface with aluminum foil and bake for another 10-15 minutes until the toothpick inserted center comes out clean and the center of the bread is set.
      Slicing gluten free zucchini banana bread.
      1. Let rest for 10 minutes and remove the bread from the pan. Let cool completely before enjoying.

      Hint: I recommend measuring the dry ingredients with a kitchen scale instead of measuring cups for accurate measuring. The result of scooping flour with measuring cups can vary and affect the result. Plus, you don’t have to wash the dirty measuring cups!

      Substitutions & Variations

      You can swap maple syrup for other sweeteners like honey or agave syrup.

      Stir in your favorite add-ins instead of chocolate chips and walnuts. Almonds, hazelnuts, pecans, and pumpkin seeds are delicious!

      Serving Suggestion

      This zucchini banana bread is naturally sweet and delicious on its own. But serve with a drizzle of maple syrup and butter is also great. Berries and a dollop of nut butter or Nutella are also amazing companions.

      Slicing Healthy Zucchini Banana Bread on a wooden cutting board.

      Equipment You’ll Need

      • Box grater or hand-held cheese grater(I use a microplane grater)
      • Mixing bowls
      • Fork
      • Spatula
      • Loaf pan(I use 1 pound bread loaf pan from USA pan, dimensions are 8.5″ x 4.5″ x 2.75″)
      • Parchment paper
      • Kitchen scale(highly recommended for baking) or measuring cups
      • Measuring spoons

      Storage

      Gluten-free treats don’t stay fresh as long as ones with gluten. So make sure to place the zucchini banana bread in an air-tight container and keep in the fridge. Let it come to room temperature before enjoying or microwave it until just warm to make chocolate chips melty. I also like enjoying a cold slice of bread just out of the fridge!

      The bread also freezes well. So slice and store in an air-tight container to freeze.

      Cutting a slice of gluten free zucchini banana bread on a plate with a fork.

      FAQ

      Is it gluten-free?

      This recipe is made with naturally gluten-free ingredients. But some products on the market can be processed with wheat or other gluten sources. So if you’re serious about avoiding gluten, please check the package label to make sure all the ingredients are gluten-free.

      Is it vegan or vegetarian?

      This bread has eggs in it so it’s not vegan. But it’s vegetarian.

      Is it dairy-free?

      This bread can be dairy-free if you’re using dairy-free chocolate chips.

      Looking for more healthy breakfast recipes like this? Try these:

      Pairing

      Want to start the day energized? Try enjoying a slice of healthy zucchini banana bread with a cup of matcha!

      For more recipes and updates, follow me on Instagram or TikTok!

      If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I’d love to know what you think!

      Healthy Zucchini Banana Bread with Chocolate Chips on a wooden cutting board.

      Healthy Zucchini Banana Bread with Chocolate Chips (Gluten Free)

      This gluten-free Healthy Zucchini Banana Bread is a tender, moist, and easy quick bread you want to make on repeat during summer.
      Print Recipe Pin Recipe
      Prep Time 20 minutes
      Cook Time 1 hour
      Total Time 1 hour 20 minutes
      Course Breakfast
      Cuisine American
      Servings 8 slices
      Calories 384 kcal

      Ingredients
       
       

      • 1 ripe banana about ½ cup
      • 2 eggs
      • 6 Tablespoons maple syrup
      • 1 cup shredded zucchini(130g) no need to squeeze out the moisture
      • 2 cups almond flour (224g)
      • ⅓ cup arrowroot starch (48g)
      • 2½ teaspoons baking powder
      • 1 teaspoon cinnamon
      • A pinch sea salt
      • ½ cup walnuts crushed
      • ½ cup chocolate chips

      Instructions
       

      • Preheat the oven to 350°F. Line a loaf pan with parchment paper.
      • In a large bowl, add the banana and use the back of the fork to mash.
      • Add eggs and maple syrup and whisk together. Then stir in shredded zucchini.
      • In another large bowl, combine almond flour, arrowroot flour, baking powder, cinnamon, and salt.
      • Add the wet mixture to the dry ingredients. Use a fork or spatula to combine.
      • Add ¾ of walnuts and ¾ of chocolate chips to the batter and fold in. Save the rest of the walnuts and chocolate chips to top the loaf.
      • Pour the batter into the prepared loaf pan. Scatter the remaining walnuts and chocolate chips on top of the loaf.
      • Bake at 350°F for 45-50 minutes until golden brown on top. Cover the surface with aluminum foil and bake for another 10-15 minutes until the toothpick inserted center comes out clean and the center of the bread is set.
      • Let rest for 10 minutes and remove the bread from the pan. Let cool completely before enjoying.

      Video

      Notes

      Please note that the nutritional information provided is just an estimate and accuracy is not guaranteed.

      Nutrition

      Serving: 1sliceCalories: 384kcalCarbohydrates: 34gProtein: 10gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 42mgSodium: 157mgPotassium: 260mgFiber: 5gSugar: 18gVitamin A: 109IUVitamin C: 4mgCalcium: 179mgIron: 3mg
      Keyword banana, loaf, quick bread, zucchini
      Tried this recipe?Let us know how it was!

      Breakfast

      Healthy Cherry Scones with Whole Wheat Flour(Eggless and Vegan)

      These vegan cherry scones are so tender and fluffy, bursting with the flavor of juicy fresh cherries. Made with 100% whole wheat flour, coconut yogurt, and chia seeds, these whole-grain scones are healthier than regular scones. This fresh cherry scone recipe is easy to make and perfect for breakfast or afternoon snacks.

      Freshly baked cherry scones on parchment paper.
      [feast_advanced_jump_to]

      Why You’ll Love This Whole Wheat Scone Recipe

      I believe these scones are my ultimate healthy scone recipe! Because I want to start my day with a healthy breakfast option to nourish my body and mind.

      These whole-grain scones are made with 100% whole wheat flour. It means 100% of the flour in this recipe is whole wheat flour and no refined all-purpose or pastry flour is used. The 100% whole wheat flour in this baking recipe not only makes scones nutty and delicious but also maximizes the health benefits of whole grains.

      Cherry scones are served with a cup of tea.

      You might find some of the whole wheat baked goods dry. But don’t worry! I added coconut yogurt to make these cherry scones tender and moist. Plus chia seeds are added as egg replacement to add extra nutrition and an irresistible crunchy texture.

      This recipe is American-style scones made with whole wheat flour. It means these scones are tender, rustic, and crumbly, rather than flaky, light, and tall like British scones. You can enjoy them with butter or jam, but with the mixed cherries and hidden chocolate chunks, they taste amazing just the way they are.

      Breaking a cherry scone in half.

      How to Make Vegan Scones

      Regular scones are beautifully made with simple ingredients: flour, butter, dairy, eggs, and a leavening agent. You can easily swap some of these ingredients to make vegan, eggless, and dairy-free scones.

      Vegan Substitute for Traditional Scone Ingredients

      Butter: There are so many dairy-free butter alternatives on the market! Make sure to grab a block of butter, not the spread. I love Miyoko’s Creamery European-style plant milk butter.

      Dairy: Some American-style scone recipes call for buttermilk, heavy cream, or sour cream. You can easily swap them with dairy-free cream or make vegan buttermilk by mixing 1 tablespoon of apple cider vinegar or lemon juice with 1 cup of plant milk. For this cherry scone recipe, use coconut yogurt to make moist and tender scones.

      Eggs: Flax egg and chia egg are great egg substitutes when you’re avoiding eggs in baking. They don’t leaven dough and create much structure like regular eggs but help bind the ingredients. You can make a flax egg by mixing 1 tablespoon of ground flax seeds with 3 tablespoons of water to replace one egg. Use chia seeds instead of flax seeds to make a chia egg.

      Vegan cherry scones are placed on parchment paper.

      Ingredients of Cherry Scones and Alternatives

      Whole wheat cherry scone ingredients.
      • Whole Wheat Flour: This scone recipe is made with 100% whole wheat flour to maximize the health benefits of whole grains! I recommend measuring flour with a kitchen scale instead of the measuring cups for the best result.
      • Chia Seeds: In eggless recipes, you may have heard “flax eggs” as an egg replacement. You can use chia seeds instead to make chia eggs! While flax eggs work as a smooth golden binder like regular eggs, chia eggs add a crunchy texture which makes these scones much more fun to bite into.
      • Coconut Sugar: Adds wholesome sweetness. I recommend measuring with a kitchen scale(this also reduces duty dishes.) When using a measuring cup, pack sugar into a cup for better measuring.
      • Baking Powder: Gives a beautiful rise to the cherry scones.
      • Coconut Yogurt: Makes scones moist. Use Greek-style thick-consistency ones. I like Culina or Cocojune. You can also use regular Greek yogurt.
      • Sea Salt and Vanilla Extract: For the flavor.
      • Vegan(or Regular) Unsalted Butter: The colder, the better. Keep it in the fridge or freezer until ready to use.
      • Fresh Cherries: Use fresh cherries for this recipe. Fresh cherries won’t release the juice as much as frozen cherries and become tender after baked.
      • Chocolate Chips: Use chocolate chips or chop a chocolate bar into chunks. It’s optional but highly recommended!

      How to Make Cherry Scones

      Adding cubed butter into flour mixture.
      1. Make a chia egg – In a small bowl, whisk together chia seeds and water. Set aside for 5 minutes to thicken.
      2. Mix the dry ingredients and butter – In a large bowl, whisk together flour, coconut sugar, baking powder, and sea salt. Add cubed butter to the mixture and work the butter into the flour until combined and crumbly. The crumbled butter is about the size of a pea to rice. It can be unevenly crumbly. You can use your fingers, pastry cutter, or two forks for this process.
      Adding cherries and chocolate chunks into flour mixture.

      Then, gently stir in cherries and chocolate. Refrigerate while preparing the wet mixture.

      Mixing the wet ingredients.
      1. Stir in the wet – In another small bowl, mix the chia egg, yogurt, and vanilla.
      Mixing dry and wet ingredients.

      Remove the flour mixture from the fridge and add the yogurt mixture to the flour mixture. Mix with a spatula or fork.

      Whole wheat cherry scone dough is cut into triangles.
      1. Shape – Transfer the dough onto the work surface. Press the dough into a 1-inch thick 7-inch wide round. Use a knife or a bench scraper to cut the dough into 8 triangles. Freeze the dough for 30 minutes to prevent the scones from spreading too much. Preheat the oven to 425°F and line a baking sheet with parchment paper while freezing them.
      Whole wheat cherry scone dough is cut into triangles and placed on a baking sheet.
      1. Bake – Remove scones from the freezer and transfer them to the prepared baking sheet. Place scones 2-3 inches apart from each other. Bake for 20-25 minutes until golden brown on the edge.

      No need to brush milk or cream on on top before baking, as whole wheat scones naturally have a dark color after being baked. But if you wish to sprinkle some coarse sugar on the surface, brush plant milk then sprinkle some sugar over it.

      Need More Breakfast Ideas? Try This!

      Spring Brunch Quiche Board

      Vegan Sweet Potato Pancakes

      Cinnamon Roll Overnight Oats

      Cherry scones are served with a cup of tea.

      For more recipes and updates, follow me on Instagram or TikTok!

      If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I’d love to know what you think!

      Freshly baked cherry scones on parchment paper.

      Healthy Cherry Scones with Whole Wheat Flour(Eggless and Vegan)

      These vegan cherry scones are so tender and fluffy, bursting with the flavor of juicy fresh cherries. Made with 100% whole wheat flour, coconut yogurt, and chia seeds, these whole-grain scones are healthier than regular scones.
      Print Recipe Pin Recipe
      Prep Time 20 minutes
      Cook Time 20 minutes
      Freezing Time 30 minutes
      Total Time 1 hour 10 minutes
      Course Breakfast
      Cuisine American
      Servings 8 scones
      Calories 318 kcal

      Ingredients
       
       

      • 1 Tablespoon chia seeds
      • 3 Tablespoons water
      • 2 cups whole wheat flour(250g)
      • ⅓ packed cup coconut sugar(64g)
      • 1 Tablespoon baking powder
      • ¼ teaspoon sea salt
      • 8 Tablespoons cold vegan or regular unsalted butter cut into cubes
      • 1 cup fresh cherries pitted and quartered
      • ½ cup chocolate chips or chopped chocolate optional
      • ¾ cup plus 2 Tablespoons coconut yogurt Use Greek style thick ones.
      • 1 teaspoon vanilla extract

      Instructions
       

      • Make the chia egg: In a small bowl, whisk together chia seeds and water. Set aside for 5 minutes to thicken.
      • Mix the dry and butter: In a large bowl, mix flour, coconut sugar, baking powder, and sea salt. Add butter to the mixture and use your fingers or pastry cutter to work the butter into the flour until combined and crumbly. Stir in cherries and chocolate. Refrigerate while preparing the wet mixture.
      • Stir in the wet: In another small bowl, mix the chia mixture, yogurt, and vanilla. Add it to the flour mixture and mix with a spatula or fork.
      • Shape: Transfer the dough onto the work surface. Press the dough into a 1-inch thick 7-inch wide round. Use a knife or bench scraper to cut the dough into 8 triangles. Freeze for 30 minutes.
      • Meanwhile, preheat the oven to 425°F. Line a baking sheet with parchment paper.
      • Bake: Remove scones from the freezer and transfer them to the prepared baking sheet. Place scones 2-3 inches apart from each other. Bake for 20-25 minutes until golden brown on the edge.

      Video

      Notes

      No need to brush milk or cream on top before baking, as whole wheat scones naturally have a dark color after being baked. But if you wish to sprinkle some coarse sugar on the surface, brush plant milk then sprinkle some sugar over it.
       
      Please note that the nutritional information provided is just an estimate and accuracy is not guaranteed.

      Nutrition

      Serving: 1sconeCalories: 318kcalCarbohydrates: 35gProtein: 4gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 2gSodium: 324mgPotassium: 189mgFiber: 4gSugar: 9gVitamin A: 15IUVitamin C: 1mgCalcium: 119mgIron: 1mg
      Keyword cherries, scones
      Tried this recipe?Let us know how it was!

      Appetizers

      Simple Summer Peach Kale Salad with Avocado and Cherries

      Summer Peach Kale Salad with Avocado and Cherries is a refreshing and simple kale salad that captures a beautiful summer harvest. Shredded Tuscan kale is massaged in creamy basil lemon dressing to tenderize, and topped with summer produce like ripe fresh peaches and cherries, to create a light and healthy summer salad. This summer kale salad is great for a light dinner, BBQ sides, or a base for your favorite proteins during summer.

      Summer Peach Kale Salad is served in a bowl with salad server.

      Summer is the salad season! The refreshing crunchiness is perfect for a summer light meal. I usually like crispy leafy green for my salad base during summer. But after I indulge myself too much, my body and soul crave kale salad! Kale is a highly nutritious superfood that provides powerful antioxidants, and salad is a great way to enjoy its benefits.

      I think kale falls on the heavier side as a salad base. That’s why I paired it with sweet summer fruits to make this a refreshing and light salad to enjoy in warm weather.

      Peach Kale Salad topped in lemon basil dressing.

      Peach Kale Salad Ingredients and Variations

      • Tuscan Kale: Tuscan kale is also called other names like Lacinato kale, dinosaur kale, and cavolo nero. I like to use this for fresh kale salad because it tastes less bitter and has a tenderer texture than curly kale. After being massaged well with dressing, it becomes tender and you won’t taste any bitterness or pepperiness.
      • Red Onion: Onions add sweetness after tossed well with the dressing to soften the spiciness.
      • Avocado: Add creaminess and bind all the ingredients together.
      • Peach and Cherries: Fresh summer fruit is the star of this salad! Use ripe, sweet peaches and cherries for this recipe. You can also use nectarines, apricots, mangoes, and pineapples to spice up your salad.
      • Sliced Almonds: This salad needs a rich, toasty flavor to complement the refreshing summer fruits. Toast until golden brown and let cool before use to enhance the flavor. If you don’t have sliced almonds, just chop the whole almonds, or other nuts like walnuts and pistachios will be a fun addition too. Pumpkin seeds and sunflower seeds are great nut-free options.
      • Creamy Lemon Basil Salad Dressing: This dairy-free and vegan salad dressing is a perfect addition to a refreshing summer salad.
      Summer Peach Kale Salad is served in a jar of Creamy Lemon Basil Dressing.

      Variations

      Protein: Add grilled chicken, shrimp, beef steak, or tofu to make this simple salad a satiating and healthy meal.

      Cheese: Add cheese to elevate this salad! Sliced mozzarella, burrata, feta, or grilled halloumi cheese will be a great addition and add protein to this salad.

      Summer Kale Salad is served in a jar of Creamy Lemon Basil Dressing.

      How to Prepare Summer Kale Salad

      1) Make the Dressing

      In a blender, blitz all the ingredients of Creamy Lemon Basil Salad Dressing.

      Toast the sliced almonds and let cool. I usually toast the sliced almonds in a dry skillet over medium heat until golden brown. Stirring occasionally to prevent burning.

      Creamy lemon basil dressing in a jar.

      2) How to Soften Kale for Salad

      The first tip to soften the kale is to slice the kale thinly. Smaller pieces are easier to tenderize.

      Then, the second tip is massaging kale with some form of dressing. Dressing can be just lemon juice or extra virgin olive oil, but for this recipe let’s massage them with Creamy Lemon Basil Salad Dressing to let the kale absorb the flavor.

      So add shredded kale and half of the dressing in a large bowl. Use your hands to massage the dressing into the kale to soften.

      Stir in red onion while preparing other ingredients so that the onion has time to be marinated in the dressing.

      Creamy Lemon Basil Dressing drizzled over shredded kale.

      3) Assembly

      Arrange chopped avocado, sliced peach, and pitted cherries on top of the kale. Sprinkle toasted almond slices on top. Toss before enjoying. Taste and drizzle more dressing for your liking.

      Creamy Lemon Basil Dressing drizzled over summer peach kale salad.

      Love Salad Recipes? Try This!

      Mango Cucumber Salad with Blueberries and Avocado

      Spicy Asian Spiral Cucumber Salad

      Kale and Quinoa Winter Salad with Pears and Pomegranate

      For more recipes and updates, follow me on Instagram or TikTok!

      If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I’d love to know what you think!

      Summer Peach Kale Salad is served in a bowl with salad server.

      Simple Summer Peach Kale Salad with Avocado and Cherries

      Kale is massaged in creamy basil lemon dressing and topped with peaches and cherries to create a light and healthy summer salad.
      Print Recipe Pin Recipe
      Prep Time 15 minutes
      Total Time 15 minutes
      Course Salad
      Servings 4 people
      Calories 390 kcal

      Ingredients
       
       

      For the Dressing

      For the Salad

      • 6 cups thinly sliced Tuscan kale
      • ½ red onion sliced
      • 1 avocado chopped
      • 1 peach sliced
      • 1 cup cherries halved and pitted
      • ¼ cup sliced almonds toasted

      Instructions
       

      • Make the dressing: In a blender, blitz all the ingredients of the dressing.
      • Massage the kale: In a large bowl, add kale and half of the dressing. Use your hands to massage the dressing into the kale to soften. Stir in red onion.
      • Assembly: Arrange avocado, peach, and cherries on top of the kale salad. Sprinkle almond slices on top. Toss before enjoying. Drizzle more dressing for your taste.

      Notes

      Please note that the nutritional information provided is just an estimate and accuracy is not guaranteed.

      Nutrition

      Serving: 1peopleCalories: 390kcalCarbohydrates: 24gProtein: 6gFat: 33gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 21gSodium: 82mgPotassium: 628mgFiber: 8gSugar: 11gVitamin A: 3691IUVitamin C: 47mgCalcium: 141mgIron: 2mg
      Keyword avocado, cherry, kale, peach, salad
      Tried this recipe?Let us know how it was!

      Dairy free

      Healthy Creamy Lemon Basil Salad Dressing(Dairy Free and Vegan)

      Healthy Creamy Lemon Basil Salad Dressing is rich and creamy, but refreshing at the same time. It’s a great salad dressing for summer salad, pasta salad, fish, and vegetables. It’s easy to make and easy in under 5 minutes. Tahini makes this salad dressing so creamy without mayonnaise or yogurt, making this recipe dairy-free and vegan.

      Creamy lemon basil dressing in a jar is served on the side of salad.

      This creamy basil salad dressing goes well with a lot of salads and dishes. I love enjoying this dressing over summer salads with many fruits for the refreshing side or main. Add tofu, salmon, or chicken to the salad to make it a nourishing meal. The possibilities are endless!

      Also, Summer Peach Kale Salad with Avocado and Cherries is a perfect place to add this dressing!

      Creamy lemon basil dressing in a jar.

      Ingredients

      • Lemon Juice: Freshly squeezed lemon is the best! You’ll need 1-2 lemons for this recipe.
      • Extra Virgin Olive Oil: Good quality olive oil is the key to any salad dressing! Use your favorite brand.
      • Tahini: Tahini makes this dressing so creamy and rich without mayonnaise or yogurt, making this recipe dairy-free and vegan.
      • Dijon Mustard: Adds an acidic kick to the dressing.
      • Maple Syrup: You can also use other sweeteners like agave syrup or honey.
      • Fresh Basil: Adds this dressing with a beautiful green hue and flavor.
      • Garlic Powder, Sea Salt, and Black Pepper: Adds flavor.
      The ingredients of creamy lemon basil salad dressing.

      How to Make the Creamy Basil Salad Dressing

      For the equipment, you’ll need:

      • Personal-Size Blender: The recipe makes about ⅔ cup of dressing. So a regular-size blender(like 48 to 64oz capacity) is too big for this recipe. If you have a personal-size blender, like one for making smoothies and sauces, that’ll work great! If you only have a regular-size blender, don’t worry. It will work too, just scrape down the side from time to time to help the dressing blend smoothly.

      Making this dressing is very simple. In a blender, add all the ingredients of the dressing and blend until smooth.

      The ingredients of creamy lemon basil salad dressing in a blender.

      The dressing is very thick, almost like a consistency of mayonnaise. Stir the dressing between blending if a blender has a hard time blending. Add ½ to 1 tablespoon of water for your desired consistency. Taste and add more salt and pepper for your taste.

      Drizzle over your favorite salad like

      Love Salad Recipes? Try This!

      Mango Cucumber Salad with Blueberries and Avocado

      Spicy Asian Spiral Cucumber Salad

      Kale and Quinoa Winter Salad with Pears and Pomegranate

      For more recipes and updates, follow me on Instagram or TikTok!

      If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I’d love to know what you think!

      Creamy lemon basil dressing in a jar is served on the side of salad.

      Creamy Lemon Basil Salad Dressing(Vegan)

      Healthy Creamy Lemon Basil Salad Dressing is rich and creamy, but refreshing at the same time. It's so easy and ready in under 5 minutes.
      Print Recipe Pin Recipe
      Prep Time 5 minutes
      Total Time 5 minutes
      Course Condiment, Dressing
      Cuisine American
      Servings 8 people
      Calories 111 kcal

      Ingredients
       
       

      • ¼ cup lemon juice
      • ⅓ cup extra virgin olive oil
      • 2 Tablespoons tahini
      • 1 Tablespoon Dijon mustard
      • 2 teaspoons maple syrup
      • 1 cup fresh basil
      • 1 teaspoon garlic powder
      • A pinch sea salt
      • A dash freshly cracked black pepper

      Instructions
       

      • In a blender, add all the ingredients of the dressing. Blend until smooth. The dressing is very thick, stir the dressing if it’s difficult to blend. Add ½-1 Tablespoon of water if the dressing is too thick. Taste and add more salt and pepper.

      Notes

      Please note that the nutritional information provided is just an estimate and accuracy is not guaranteed.

      Nutrition

      Serving: 1servingCalories: 111kcalCarbohydrates: 3gProtein: 1gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 28mgPotassium: 45mgFiber: 0.4gSugar: 1gVitamin A: 163IUVitamin C: 4mgCalcium: 15mgIron: 0.4mg
      Keyword basil, dressing, lemon, tahini
      Tried this recipe?Let us know how it was!

      Coffee and Tea

      Easy Sparkling Matcha Green Tea Soda

      Easy Sparkling Matcha Green Tea Soda is a simple and refreshing drink for summer! Antioxidant-rich matcha green tea is sweetened with maple syrup and mixed with sparkling water to create a bubbly wellness tea drink that satisfies your soda craving. Enjoy this non-alcoholic summer drink recipe by the poolside under the warm sunshine or whenever you need to feel energized.

      Sparkling matcha soda in a glass.

      The Ingredients of Matcha Soda

      • Matcha: Use ceremonial-grade matcha that has a bright green color and bold flavor. Matcha should never taste too grassy or even dull. Store matcha in a dark, cool place. I trust and love matcha from Ippodo.
      • Maple Syrup: My sweetener of choice is maple syrup, but you can also use honey or agave syrup.
      • Sparkling Water: Adds fizz to the drink. Use unflavored sparkling water.
      Matcha green tea soda served with a straw.

      How to Make Matcha Soda at Home

      Making this sparkling matcha soda is so easy!

      First, let’s prepare the matcha. Sift in matcha in a matcha bowl. Sifting matcha helps achieve a smooth consistency.

      Pour hot water and whisk with a bamboo whisk. Use 176°F (80°C) water for the best result, as boiling water ruins the flavor of matcha. Use a thermometer or cup. After boiling your water, transfer it to an empty cup. It helps cool down hot water a little bit to the ideal temperature for matcha making. Then add to matcha to whisk.

      Then stir in maple syrup to sweeten.

      Fill a glass with ice cubes. Add sparkling water and top with matcha. Mix and enjoy!

      Matcha soda and can of matcha powder.

      Variations

      Adding syrup

      This simple matcha soda is a great base for any flavor addition. Adding simple syrup or vanilla syrup to sweeten your soda. Fruit syrup like strawberry syrup will be great too.

      Make it an ice cream float

      To elevate a simple matcha drink to a delicious dessert, add scoops of ice cream on top to make it a matcha ice cream float! I added dairy-free vanilla ice cream on top of my matcha soda, or my Homemade Strawberry Ice Cream will be fun too!

      Matcha ice cream float in a glass.

      Love Matcha? Try more matcha recipes!

      Simple Matcha Affogato with Homemade Strawberry Topping

      Lychee Matcha Soda

      Strawberry Matcha Latte Smoothie

      Mango Matcha Latte Popsicles

      Matcha Mojito Mocktail

      For more recipes and updates, follow me on Instagram or TikTok!

      If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I’d love to know what you think!

      Sparkling matcha soda in a glass.

      Easy Sparkling Matcha Green Tea Soda

      Antioxidant-rich matcha is mixed with maple syrup and sparkling water to create a bubbly wellness tea drink that satisfies your soda craving.
      Print Recipe Pin Recipe
      Prep Time 5 minutes
      Total Time 5 minutes
      Course Drinks
      Servings 1 glass
      Calories 66 kcal

      Ingredients
       
       

      • 1 heaping teaspoon matcha
      • 2 Tablespoons hot water
      • A drizzle maple syrup optional
      • A handful ice cubes
      • ¾ cup sparkling water

      Instructions
       

      • In a matcha bowl, sift in matcha. Pour hot water and whisk with a bamboo whisk. Stir in maple syrup.
      • Fill a glass with ice cubes. Add sparkling water and pour matcha. Mix and enjoy.

      Video

      Notes

      Please note that the nutritional information provided is just an estimate and accuracy is not guaranteed.

      Nutrition

      Serving: 1glassCalories: 66kcalCarbohydrates: 13gProtein: 2gSodium: 41mgPotassium: 49mgSugar: 12gVitamin A: 200IUCalcium: 32mgIron: 1mg
      Keyword matcha
      Tried this recipe?Let us know how it was!

      Coffee and Tea

      Simple Matcha Affogato with Homemade Strawberry Topping

      Simple Matcha Affogato with Homemade Strawberry Ice Cream Topping is an easy and healthy matcha dessert recipe made in under 15 minutes. This matcha affogato combines rich, smooth matcha and refreshing strawberry ice cream, topped with healthy strawberry toppings to create a luscious dessert. It’s an easy vegan summer dessert recipe you need to try during the warm season or any time your heart desires an easy and healthy strawberry dessert.

      Matcha Affogato with Homemade Strawberry Ice Cream Topping served in a glass.

      Why You’ll This Recipe

      I’m obsessed with the combination of matcha and strawberry flavors. Iced Strawberry Matcha Latte and Strawberry Matcha Latte Smoothie are a few examples! Sweet and refreshing strawberry and bold-tasting matcha are such an irresistible combination.

      Inspired by Italian affogato, I put a strawberry-matcha flavor combo into a luscious dessert! The affogato is easy to make and this is a wellness version of it made with antioxidant-rich matcha and my dairy-free Homemade Strawberry Ice Cream. Adding homemade strawberry ice cream topping makes simple affogato so luscious and indulging.

      Matcha is poured over scoops of strawberry ice cream in a glass.

      The Ingredients

      • Strawberry or Vanilla Ice Cream: You can use vanilla ice cream for regular matcha affogato or strawberry ice cream to make it extra strawberry flavor. I used my dairy-free and eggless Homemade Strawberry Ice Cream to make this afforgato.

      FOR STRAWBERRY ICE CREAM TOPPING

      • Strawberries: Use fresh, ripe strawberries. Washed well, hulled, and chopped.
      • Maple Syrup: Adds sweetness and moisture.

      FOR MATCHA

      • Matcha: Use high-quality ceremonial-grade matcha powder that has a vibrant green color and rich umami taste, and it should never taste too grassy or even dull. The quality of matcha affects the taste. I love and trust the matcha from Ippodo!
      • Hot water: When making matcha, the key is to avoid boiling water. Boiling water ruins the flavor of matcha even though you use a good matcha. Use 176°F (80°C) water for the best result. After boiling your water, transfer it to an empty cup. It helps cool down hot water a little bit to the ideal temperature for matcha making. Then add to matcha to whisk.
      Matcha affogato is topped with strawberry topping and fresh strawberry.

      How to Make Homemade Strawberry Ice Cream Topping

      Make strawberry topping: In a saucepan, add strawberries and maple syrup. Cover and cook over medium heat until soft, for about 3-5 minutes. Remove from the heat and let cool.

      This recipe makes enough for two people.

      Strawberry topping is cooked in a saucepan.

      How to make Matcha Affogato

      Next, let’s prepare the matcha. The tip for making good matcha is not to use boiling water. The boiling water is too hot for making matcha and going to ruin the taste and flavor of matcha. The fresh hot water around boiling temperature brings out the bitterness of matcha. So use 80°C or 176°F water for the best result. Transfer boiling water to an empty cup to cool a little bit, and then add to matcha.

      Matcha is whisked in a matcha bowl.

      In a matcha bowl, sift in matcha powder. Pour hot water over it and whisk vigorously with a bamboo whisk. You’ll get frothy and smooth matcha.

      To assemble, add the ice cream to two dessert glasses. Divide matcha into glasses and top with strawberry topping. Enjoy immediately.

      Strawberry ice cream is submerged in matcha and topped with strawberry topping.

      Love Matcha? Try more matcha recipes!

      Strawberry Matcha Latte Smoothie

      Mango Matcha Latte Popsicles

      Matcha Mojito Mocktail

      Matcha Pancakes

      For more recipes and updates, follow me on Instagram or TikTok!

      If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I’d love to know what you think!

      Matcha Affogato with Homemade Strawberry Ice Cream Topping served in a glass.

      Simple Matcha Affogato with Homemade Strawberry Ice Cream Topping

      This matcha affogato combines rich, smooth matcha and refreshing strawberry ice cream, topped with healthy strawberry toppings to create a luscious dessert.
      Print Recipe Pin Recipe
      Prep Time 10 minutes
      Cook Time 5 minutes
      Total Time 15 minutes
      Course Dessert
      Servings 2 people
      Calories 299 kcal

      Ingredients
       
       

      • 4-6 small scoops strawberry or vanilla ice cream vegan, dairy-free, or regular

      For Strawberry Ice Cream Topping

      • ½ cup strawberries hulled and chopped
      • 1 Tablespoon maple syrup

      For Matcha

      • 1 teaspoon matcha
      • 3 Tablespoons hot water

      Instructions
       

      • Make strawberry topping: In a saucepan, add strawberries and maple syrup. Cover and cook over medium heat until soft, for about 3-5 minutes. Remove from the heat and let cool.
      • Make the matcha: In a matcha bowl, sift in matcha powder. Pour hot water over it and whisk vigorously with a bamboo whisk.
      • In two dessert glasses, add the ice cream. Divide matcha and top with strawberry topping. Enjoy immediately.

      Video

      Notes

      The Strawberry Ice Cream Topping recipe makes enough for 2 people.
       
      Please note that the nutritional information provided is just an estimate and accuracy is not guaranteed. This nutritional information is calculated with half the amount of The Strawberry Ice Cream Topping.

      Nutrition

      Serving: 1peopleCalories: 299kcalCarbohydrates: 36gProtein: 6gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 58mgSodium: 107mgPotassium: 301mgFiber: 1gSugar: 32gVitamin A: 658IUVitamin C: 11mgCalcium: 178mgIron: 1mg
      Keyword matcha
      Tried this recipe?Let us know how it was!

      Dairy free

      Easy Homemade Strawberry Ice Cream(Dairy-Free and Eggless)

      This Homemade Strawberry Ice Cream is so rich and creamy without any dairy or eggs. You can easily make this strawberry ice cream recipe with an ice cream maker and only need a handful of ingredients. This is an easy vegan summer dessert to enjoy under the sun by the pool or at your next BBQ party.

      Homemade strawberry ice cream is scooped on a waffle corn.

      Why You’ll Love This Recipe

      My number one ice cream choice is always strawberry. Anything strawberry is something I can’t pass by. Early this summer, I became obsessed with a strawberry parfait from a local ice cream shop. It had strawberry ice cream, strawberry topping, and a generous mountain of whipped cream. The only downside was that it was a seasonal item, which broke my heart.

      This inspired me to create my own strawberry ice cream, but without eggs and dairy. This means no cooking is required, making it easy to prepare. Plus, too much dairy makes me break out anyway. Creating vegan ice cream allows me to enjoy dessert without guilt.

      I hope you like the idea of egg-free, dairy-free ice cream and starting your own ice cream parlor at home. If you have a freezer bowl ready for your ice cream machine (my Cuisinart freezer bowl is always kept in my freezer), making ice cream at home is quick and easy, especially if you like soft serve.

      Two scoops of strawberry ice cream on a waffle corn.

      The Ingredients of Homemade Strawberry Ice Cream

      You only need a handful of ingredients for this easy dessert recipe!

      • Strawberries: Hulled and quartered. Blend into the ice cream and also add chunks for extra flavor and texture.
      • Cashews: I love making this recipe using raw cashews. When you use raw cashews, soak them for 3 hours before use. Soaking reduces phytic acid in nuts and improves nutrient absorption. Keep them in the fridge when it’s warm. Rinse and drain well before use. You can also use roasted cashews. In this case, soaking helps soften the nuts and blend smoother. In a pinch, you can boil cashews for 15 minutes to soften.
      • Coconut Milk: Use full-fat and unsweetened kind.
      • Maple syrup: You can also use other like honey or agave syrup.
      • Vanilla Extract and Sea Salt: boost of flavor.
      Strawberries, coconut milk, soaked cashews, maple syrup, vanilla, and salt on the table.

      How to Make Ice Cream from Scratch

      For this recipe, you’ll need

      • High-speed blender(I use my Vitamix blender)
      • Ice cream maker(You don’t need a fancy one. A basic one is more than enough! I use a Cuisinart Ice Cream Maker Machine with 1.5 Quart capacity freezing bowl.)

      Firstly, making ice cream starts from the day before. Your ice cream maker’s freezing bowl must be completely frozen and it typically requires at least 16 to 24 hours before use, depending on your machine. So, freeze the bowl of ice cream maker according to the manufacturer’s instructions.

      Then soak the cashews. They need to be soaked at least 3 hours before use. I like soaking overnight in the fridge. Then rinse and drain well before use. You can also use roasted cashews. In this case, soaking still helps by softening the nuts and blending smoother. If you don’t have time, you can boil cashews for 15 minutes to soften.

      In a glass jar, cashews are soaked in water.

      Lastly, for the preparation, place a loaf pan in a freezer just before start making ice cream.

      Next, in a high-speed blender, add all the ingredients of ice cream. Blend until smooth.

      Ingredients of ice cream are placed in a Vitamix blender container.

      Pour the strawberry mixture into the prepared ice cream maker. Freeze according to the manufacturer’s instructions until soft serve consistency. Add chopped strawberry to mix in. You can serve this now as a soft serve.

      • Adding ice cream mixture into Cuisinart ice cream maker.
      • Churn ice cream mixture into Cuisinart ice cream maker.

      For a more solid ice cream texture, freeze it before enjoying it. Transfer the soft serve to the cold loaf pan.

      Strawberry ice cream in a loaf pan.

      Flatten the surface with a spatula. Cover and freeze until solid, about 3 hours. Scoop and enjoy.

      If you’re enjoying leftover ice cream the other day, keep it in the freezer. Remove from the freezer 10 minutes before enjoying to soften a little bit to scoop smoothly.

      Scooping ice cream from a loaf pan.

      Love Ice Cream? Try these recipes!

      Healthy Watermelon Lime Popsicles (With Basil Yogurt Rind)

      Homemade Avocado Ice Cream with Chocolate Chips

      Mango Matcha Latte Popsicles

      Healthy Homemade Chocolate Popsicles

      Homemade strawberry ice cream is scooped on a waffle corn and it's standing in a glass jar.

      For more recipes and updates, follow me on Instagram or TikTok!

      If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I’d love to know what you think!

      Homemade strawberry ice cream is scooped on a waffle corn.

      Easy Homemade Strawberry Ice Cream(Dairy-Free and Eggless)

      This Homemade Strawberry Ice Cream is so rich and creamy without any dairy or eggs, and only requires a handful of ingredients.
      Print Recipe Pin Recipe
      Prep Time 15 minutes
      Freezing Time 3 hours
      Total Time 3 hours 15 minutes
      Course Dessert
      Servings 6 servings
      Calories 279 kcal

      Ingredients
       
       

      For the Ice Cream

      • 1 cup strawberries hulled and quartered
      • 1 cup raw cashews soaked for 3 hours. Rinse and drain well
      • 1 cup coconut milk full-fat and unsweetened
      • ½ cup maple syrup
      • 1 teaspoon vanilla extract
      • A pinch sea salt

      Mix-in

      • ½ cup strawberries chopped

      Instructions
       

      • Freeze the bowl of ice cream maker a day before. Place a loaf pan in a freezer before start making ice cream.
      • In a high-speed blender, add all the ingredients of ice cream. Blend until smooth.
      • Pour the strawberry mixture into the prepared ice cream maker. Freeze according to the manufacturer’s instructions until soft serve consistency. Add chopped strawberry to mix in. You can serve this now as a soft serve.
      • Transfer the soft serve to the cold loaf pan. Cover and freeze until solid, about 3 hours. Scoop and enjoy. Keep it in the freezer and remove from the freezer 10 minutes before enjoying to soften a little bit to scoop smoothly.

      Video

      Notes

      Please note that the nutritional information provided is just an estimate and accuracy is not guaranteed.

      Nutrition

      Serving: 1servingCalories: 279kcalCarbohydrates: 28gProtein: 5gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 17mgPotassium: 341mgFiber: 1gSugar: 19gVitamin A: 4IUVitamin C: 22mgCalcium: 50mgIron: 3mg
      Keyword ice cream
      Tried this recipe?Let us know how it was!

      Coffee and Tea

      Lychee Matcha Soda(Sparkling Green Tea Mocktail)

      This Lychee Matcha Soda is a healthy summer drink that captures the tropical flavor of fresh lychees and the antioxidants of matcha into an easy carbonated tea drink! Enjoy this non-alcoholic matcha mocktail drink recipe for an afternoon refresher, a replacement for sugary soda, or any time you need a green wellness boost.

      The lychee matcha soda served in scalloped glass and topped with fresh lychee.

      Why You’ll Love This Recipe

      Even though I’m a huge fan of matcha lattes, I’m always looking for a lighter and more refreshing way to enjoy matcha. On a hot summer day, I don’t feel like drinking something ‘milky’ under the bright sunshine. A cold, fizzy, and sweet drink with a little kick of acidity is all I need. That’s why I created the Matcha Mojito Mocktail.

      But now, for the peak summer, I need a matcha drink idea that is even more summery. The tropical sweetness of lychees well complements the crisp matcha flavor, a refreshing bubbly drink for green tea lovers. And this matcha drink is just made with a handful of fresh ingredients.

      Can This Green Tea Soda Turn Into a Matcha Cocktail?

      This Lychee Matcha Soda is a non alcoholic wellness drink and is meant to be enjoyed as a summer mocktail. But if you wish to spice up a little, add a splash of vodka to make it a green tea cocktail.

      Pouring matcha to a glass of fresh lychee and sparkling water.

      The Ingredients

      • Lychees: Ripe juicy lychees are typically in season from around May to July. Make this recipe while fresh lychees are in season.
      • Matcha: The quality of matcha is very important. Choose a ceremonial grade matcha that has a bright green color. I trust and love matcha from Ippodo.
      • Maple syrup: Adds wholesome sweetness.
      • Lime juice: Adds a little acidity.
      • Sparkling water: For the fizz.
      The lychee matcha soda topped with a fresh lychee and a lime wedge.

      How to Peel Lychees

      Fresh lychees are so tropical and delicious, and surprisingly sweet! They might look intimidating if it’s your first time trying. But they’re so easy to peel and too good to not try!

      You can use your nails to piece into the outer red skin of the lychees. And peel the skin off the flesh like you would do with oranges or mandarines.

      When you’re just enjoying fresh lychee for a snack or dessert, nibble the white flesh, just be careful about the seed in the center.

      For this recipe, we need to remove the seeds.

      Use a knife to carefully score the flesh lengthwise so that you can approach the seed. Then use your fingers to open up, and pull out the seed. There might be a brown membrane attached to the flesh around where the seed used to be, but it’s ok.

      Now lychees are ready to be used in the recipe!

      • Peeled whole lychee
      • A lychee is cut in half and a pit removed.

      How to Make Lychee Matcha Soda

      First and foremost, let’s prepare the matcha. Sift matcha into a matcha bowl or a regular small bowl. It’s important to sift matcha to achieve the smooth consistency.

      Pour hot water over the patch powder and whisk vigorously with a bamboo whisk. Since the liquid used here is so little, it’ll be easier to whisk if you tilt the bowl a little bit. Set it aside to cool off a bit while preparing lychees.

      In a glass, add lychees, maple syrup, and lime juice. Use a cocktail muddler to mash lychees to release juice and break them into small pieces. Use scissors if necessary to cut lychee.

      Muddling lychee in a glass with cocktail muddler.

      Add ice to the glass and top with sparkling water.

      Mashed lychee, ice cubes, and sparkling water in a glass.

      Whisk the matcha again if necessary, as matcha powder sinks when left out too long. Pour the matcha into the glass. Mix well and enjoy! Use a spoon to scoop and enjoy lychee pieces.

      Scooping lychee from a glass of matcha soda with a spoon.

      Love Matcha? Try more matcha recipes!

      Strawberry Matcha Latte Smoothie

      Mango Matcha Latte Popsicles

      Matcha Mojito Mocktail

      Matcha Pancakes

      For more recipes and updates, follow me on Instagram or TikTok!

      If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I’d love to know what you think!

      The lychee matcha soda served in scalloped glass and topped with fresh lychee.

      Lychee Matcha Soda(Sparkling Green Tea Mocktail)

      This Lychee Matcha Soda is a healthy summer drink that captures the tropical lychee flavor and matcha into an easy carbonated tea drink.
      Print Recipe Pin Recipe
      Prep Time 10 minutes
      Total Time 10 minutes
      Course Drinks
      Cuisine Japanese
      Servings 1 glass
      Calories 71 kcal

      Ingredients
       
       

      • ½ teaspoon matcha
      • 2 Tablespoons hot water 80°C (176°F)
      • 4 lychees peeled and pitted
      • 2 teaspoons maple syrup
      • 1 teaspoon lime juice
      • ½ cup sparkling water
      • Ice cubes

      Instructions
       

      • In a bowl, sift matcha and pour hot water over it. Whisk vigorously with a bamboo whisk.
      • In a glass, add lychee, maple syrup, and lime juice. Use a muddler to mash lychee to release juice and break them into small pieces. Use scissors if necessary to cut lychee.
      • Add ice to the glass and top with sparkling water. Pour the matcha. Mix well and enjoy!

      Video

      Notes

      Please note that the nutritional information provided is just an estimate and accuracy is not guaranteed.

      Nutrition

      Serving: 1glassCalories: 71kcalCarbohydrates: 16gProtein: 1gFat: 0.2gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 28mgPotassium: 108mgFiber: 1gSugar: 15gVitamin A: 103IUVitamin C: 30mgCalcium: 25mgIron: 1mg
      Keyword juice, matcha, soda
      Tried this recipe?Let us know how it was!

      Dairy free

      Healthy Chocolate Covered Peanut Butter Oat Popsicles (Vegan)

      These Healthy Chocolate Covered Peanut Butter Oat Popsicles are creamy and delicious frozen treats you can easily make at home this summer! Frozen peanut butter pops are covered with chocolate and peanuts, adding a satisfying crunch to this homemade summer dessert. This easy vegan summer treat recipe is made with just 5 ingredients!

      Creamy peanut butter oat popsicles with chocolate shell and peanut are placed on a parchment paper.

      Why You’ll Love This Recipe

      Just like I previously shared with the Iced Peanut Butter Banana Latte, I love the peanut butter and oat milk combination, almost tasting like a nutty, creamy latte all on its own. This Peanut Butter Oat Popsicle recipe elevates that flavor combo to the summer staple. Creamy and milky peanut butter with a crunch of chocolate is so irresistible!

      And I’ve always been a huge fan of healthy and easy homemade treats that transfer classic indulgence to modern-day recipes. Homemade popsicles are one of the easy recipes to try at home! Because all you need to do is just blend and freeze. Fruit-based popsicles like Watermelon Lime Popsicles are so refreshing and also great for hydration on a hot summer day. On the other hand, creamy and rich popsicles like Homemade Chocolate Popsicles and these peanut butter popsicles are amazing desserts after dinner and summer BBQs. You can’t decide fruity or creamy? Try Mango Matcha Latte Popsicles to enjoy the best of both worlds.

      The best part of these peanut butter pops is the texture. Biting into creamy ice cream and crunchy chocolate is so satisfying. Try these healthy ice cream bars and stock up in your freezer this summer!

      The Ingredients of Peanut Butter Popsicles

      For the Popsicles

      • Peanut butter: Use unsweetened, unsalted, natural peanut butter made with 100% peanuts. Use creamy kind.
      • Oat milk: Oat milk is my milk of choice for its creaminess and subtle sweetness. But
      • Maple Syrup: Maple syrup adds wholesome sweetness and goes really well with peanut butter. You can also use other sweeteners like honey and agave.
      • Vanilla Extract and Sea Salt: For the boost of flavor.

      For the Chocolate Shell

      Creamy and rich peanut butter popsicles complete with the crunch! So let’s make an easy chocolate peanut shell to coat the popsicles.

      • Chocolate Chips: The bitterness of dark chocolate chips well balances the sweetness of peanut butter popsicles. But you can use your favorite kind of chocolate chips for this recipe.
      • Coconut Oil: Makes melted chocolate smooth and runny, making it easier to run over the popsicles.
      • Peanuts: Adds tasty crunch to the shell. Toast them on the stovetop or in the oven until golden before use. Let cool and finely chopped

      I don’t like to have a lot of leftover melting chocolate after the cooking project. So the amount of chocolate shell is very minimal. But unlike dipping a whole popsicle into a chocolate mixture, drizzling chocolate over the popsicles saves a lot of extra chocolate but archives the crunchy texture we all admire.

      Creamy peanut butter oat popsicles are topped with chocolate shell and peanut pieces.

      How to Make Peanut Butter Popsicles at Home

      First, add oat milk, maple syrup, peanut butter, vanilla extract, and salt into a high-speed blender. Blend until smooth and creamy. Divide equally into 5 popsicle molds. Cover and insert popsicle sticks. Freeze overnight until solid.

      When the popsicles are frozen and solid, prepare the chocolate shell. In a small microwave-safe bowl, combine chocolate chips and coconut oil. Microwave for 30 seconds. Use a spoon to mix together to combine. If chocolate chips are not fully melted yet, microwave longer, 15 seconds at a time, until smoothly combined.

      To release the popsicle from the mold, run the bottom of the mold under the running water for 5-10 seconds. Carefully remove the popsicles from the mold. Drizzle the melted chocolate mixture over the and sprinkle peanuts on the chocolate so they stick. Place them on a plate or tray and freeze to set the shell. Enjoy!

      Homemade peanut butter popsicles are covered with chocolate and peanuts.

      Love popsicles? Try these ice cream recipes!

      Healthy Watermelon Lime Popsicles (With Basil Yogurt Rind)

      Homemade Avocado Ice Cream with Chocolate Chips

      Mango Matcha Latte Popsicles

      Healthy Homemade Chocolate Popsicles

      For more recipes and updates, follow me on Instagram or TikTok!

      If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I’d love to know what you think!

      Creamy peanut butter oat popsicles with chocolate shell and peanut are placed on a parchment paper.

      Creamy Peanut Butter Oat Popsicles with Chocolate (Vegan)

      These Healthy Peanut Butter Oat Popsicles are creamy and delicious summer frozen treats with a satisfying crunch from chocolate and peanuts.
      Print Recipe Pin Recipe
      Prep Time 10 minutes
      Total Time 10 minutes
      Course Dessert
      Cuisine American
      Servings 5 popsicles
      Calories 301 kcal

      Ingredients
        

      For the popsicle

      • 1 cup oat milk
      • 6 Tablespoons maple syrup
      • 6 Tablespoons peanut butter
      • 1 teaspoon vanilla extract
      • Pinch sea salt

      For the chocolate shell

      • ¼ cup chocolate chips
      • 2 teaspoons coconut oil
      • 1 Tablespoon peanuts toasted and finely chopped

      Instructions
       

      • Make the popsicles: In a high-speed blender, add milk, maple syrup, peanut butter, vanilla extract, and salt. Blend until smooth. Divide equally into 5 popsicle molds. Cover and insert popsicle sticks. Freeze overnight.
      • Make the chocolate shell: In a small microwave-safe bowl, combine chocolate chips and oil. Microwave for 30 seconds. Mix together to combine. Microwave longer if necessary, 15 seconds at a time, until smoothly combined.
      • Run the bottom of the mold under the running water for 5-10 seconds to help release the popsicle. Remove from the mold. Drizzle or dip the tip into chocolate and sprinkle peanuts. Freeze to set the shell. Enjoy!

      Video

      Notes

      Please note that the nutritional information provided is just an estimate and accuracy is not guaranteed.

      Nutrition

      Serving: 1popsicleCalories: 301kcalCarbohydrates: 32gProtein: 6gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 1mgSodium: 117mgPotassium: 269mgFiber: 2gSugar: 25gVitamin A: 104IUCalcium: 114mgIron: 2mg
      Keyword peanuts, peanuts butter, popsicles
      Tried this recipe?Let us know how it was!

      Dairy free

      Spring Roll Noodle Salad Bowl with Tofu and Peanut Dressing

      This Spring Roll Noodle Salad Bowl is a deconstructed veggie spring roll in a bowl. It’s filled with crunchy veggies, crispy tofu, and rice noodles topped with a drizzle of rich and creamy peanut sauce. This vegan spring roll bowl brings refreshing flavor and is so nourishing without a hassle. Enjoy this easy summer salad as a healthy meal or light sides.

      Spring Roll Noodle Salad Bowl with Tofu topped with a drizzle of Peanut Sauce

      Why You’ll Love This Recipe

      Fresh spring rolls are an easy refreshing meal for the summer. But spring rolls are even easier to make if we skip the rolling part! This spring roll salad has every element that spring rolls require: crunchy veggies, fresh herbs, and rich peanut dressing. The peanut dressing is creamy, sweet, savory, and a hint of heat.

      Instead of rice paper, this spring roll bowl is beefed up with rice noodles to elevate it to a nourishing meal. So enjoy this vegan summer salad as an easy weeknight dinner or divide it into small portions to serve as a side dish for the BBQ.

      The spring roll noodle salad in a ceramic bowl.

      The Ingredients

      This recipe is vegan and gluten-free friendly. With a few ingredient swaps, you can make this recipe gluten-free.

      For the Spring Roll Salad

      • Firm Tofu: Firm tofu cubes cooked perfectly to golden brown are such a nourishing and satisfying protein source, especially when they’re dipped in peanut sauce. The key to the crispy tofu is draining the excess moisture. Press between the plates or pat dry with a paper towel to make the surface dry before cooking.
      • Rice Noodles: You can find rice noodles at local Asian stores or in Asian food aisles at regular grocery stores. You can also use Pad Thai noodles.
      • Romaine, Red Cabbage, Persian Cucumbers, and Carrot: Crunchy veggies are an important texture to this spring roll salad. you can julienne with a knife or peeler. Also, the precut Asian salad mix is a great item to use instead of chopping up all the veggies.
      • Scallion and Cilantro: Fresh herbs are an important flavor in spring rolls! Add as much as you wish.
      • Peanuts: Is peanut dressing peanut-y enough for you? Top the bowl with real peanuts for the crunch!
      The ingredients of spring roll salad.

      For the Peanut Dressing

      • Peanut Butter: Use unsweetened, unsalted peanut butter. Creamy or Crunchy, use whichever you love.
      • Soy Sauce: Adds savory umami. Use Tamari instead to make this recipe gluten-free.
      • Rice Vinegar: Adds mild acidity.
      • Maple Syrup: Adds wholesome sweetness.
      • Garlic Powder: Adds garlicky flavor without the pungent flavor of raw garlic.
      • Sambal Oelek: Sambal Oelek is a versatile chili paste used in Indonesia. It adds spicy heat to the dish and is usually made of chili peppers, vinegar, and salt, which makes them thorically gluten-free. However, some products are not certified gluten-free, meaning they might be processed with gluten products. So if you’re serious about avoiding gluten, make sure to check the label to ensure it’s gluten-free. You can omit this if you don’t like spicy.
      Peanut dressing in a jar.

      Substitutions

      This noodle salad is pretty adaptable. If you’re not feeling like chopping all the veggies, precut Asian salad mix is a great way to go.

      If you don’t have sambal oelek, you can use garlic chili sauce or sriracha instead. Garlic chili sauce and sriracha are sweeter than sambal oelek, so the peanut dressing will be slightly sweeter.

      For the main protein source, shrimp and chicken are also delicious! Think just like spring rolls. What goes into spring rolls works well in this recipe.

      Spring Roll Noodle Salad Bowl with Tofu topped with a drizzle of Peanut Sauce

      How to Make Spring Roll Salad

      First, let’s start with cooking tofu.

      Heat olive oil in a skillet over medium heat. Add tofu and cook until golden brown. Work in batches if necessary. I like to cook my tofu until brown all over and crispy. Add a pinch of salt and a dash of black pepper to season. Remove from the skillet and set aside.

      Cubed tofu is cooked to golden brown.

      Next, make the peanut dressing.

      In a jar or small bowl, add all the ingredients of the peanut sauce. Mix with a whisk. If you’re using a jar, secure the lid and shake to mix.

      Ingredients of the peanut dressing is mixed in a jar.

      Then cook the noodles according to the package instructions. Rinse noodles under the running water.

      In serving bowls, divide the romaine, red cabbage, cucumber, carrot, cooked noodles, and tofu. Garnish with scallion, cilantro, and peanuts. Drizzle half of the dressing over the bowls and save the rest. Serve with lime wedges. Mix everything well. Taste and add more dressing if necessary. Enjoy!

      Rice noodles are mixed with peanut dressing in the salad bowl.

      Need More Salad Recipes? Try This!

      Mango Cucumber Salad with Blueberries and Avocado

      Spicy Asian Spiral Cucumber Salad

      Kale and Quinoa Winter Salad with Pears and Pomegranate

      For more recipes and updates, follow me on Instagram or TikTok!

      If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I’d love to know what you think!

      Spring Roll Noodle Salad Bowl with Tofu topped with a drizzle of Peanut Sauce

      Spring Roll Noodle Salad Bowl with Tofu and Peanut Dressing

      Spring Roll Noodle Salad Bowl is a deconstructed veggie spring roll in a bowl filled with crunchy veggies and tofu with rich peanut sauce.
      Print Recipe Pin Recipe
      Prep Time 15 minutes
      Cook Time 5 minutes
      Total Time 20 minutes
      Course Dinner
      Cuisine Asian
      Servings 2 bowls or 4 sides
      Calories 831 kcal

      Ingredients
       
       

      For the Spring Roll Salad

      • 16 oz firm tofu pressed to drain and cut into 1-inch cubes
      • 4 oz rice noodles
      • 1 cup shredded romaine
      • 1 cup shredded red cabbage
      • 1 Persian cucumbers julienne
      • ½ cup shredded carrot
      • 1 scallion sliced
      • ¼ cup cilantro
      • 3 Tablespoons peanuts toasted
      • Extra virgin olive oil for frying
      • Salt and pepper
      • Lime wedges for serving

      For the Peanut Dressing

      • ¼ cup peanut butter
      • ¼ cup soy sauce
      • 3 Tablespoons Rice vinegar
      • 1 Tablespoon maple syrup
      • 2 teaspoons garlic powder
      • 2 teaspoon sambal oelek
      • 2 Tablespoon water

      Instructions
       

      • Cook the tofu: Heat olive oil in a skillet over medium heat. Add tofu and cook until golden brown. Season with salt and pepper. Remove from the skillet and set aside.
      • Make the dressing: In a jar or small bowl, add all the ingredients of the peanut sauce. Mix with a whisk or if you’re using a jar, secure the lid and shake to mix.
      • Cook the noodles: Cook the noodles according to the package instructions. Rinse noodles under the running water.
      • Assembly: In serving bowls, divide the romaine, red cabbage, cucumber, carrot, noodles, and tofu. Garnish with scallion, cilantro, and peanuts. Drizzle half of the dressing over the bowls and save the rest. Serve with lime wedges. Mix everything well. Taste and add more dressing if necessary. Enjoy!

      Video

      Notes

      Please note that the nutritional information provided is just an estimate and accuracy is not guaranteed.

      Nutrition

      Serving: 1bowlCalories: 831kcalCarbohydrates: 81gProtein: 38gFat: 42gSaturated Fat: 7gPolyunsaturated Fat: 14gMonounsaturated Fat: 20gSodium: 1970mgPotassium: 754mgFiber: 9gSugar: 15gVitamin A: 7362IUVitamin C: 31mgCalcium: 394mgIron: 6mg
      Keyword rice noodles, salad
      Tried this recipe?Let us know how it was!

      Gluten Free

      Mango Cucumber Salad with Blueberries and Avocado

      This Mango Cucumber Salad with Blueberries and Avocado combines ripe mangoes and hydrating cucumbers which are everything you want for a summer salad. Sweet and juicy mangoes and blueberries, crunchy cucumbers, and creamy avocado are assembled together on the bed of a peppery arugula. They’re all dressed together with the sweet and tangy Cilantro Lime Vinaigrette.

      Mango Cucumber Salad with Blueberry and Avocado is served in a ceramic bowl.

      Why You’ll Love This Recipe

      I truly believe that fruit makes salad the star of the table and even makes salad haters fall in love. And mangoes capture sunshine and bring tropical summer flavor to the salad! And the bright yellow hue brightens up the table.

      The Cilantro Lime Vinaigrette is easy to assemble, requiring no special equipment. Unlike regular vinaigrette recipes, this recipe calls for lime juice instead of lemon juice, making it a light and bright dressing that combines the flavor of juicy summer fruits together.

      Bring this mango cucumber salad to your next summer BBQ or home gathering. Sweet and mildly tangy salad is perfectly refreshing and hydrating to enjoy under the hot summer heat.

      Close up image of Mango Cucumber Salad with Blueberries and Avocado

      The Ingredients

      For the Salad

      • Champagne Mango: Mangoes are in peak season in summer. But champagne mangoes are getting in the season a little bit earlier than other mangoes. They’re in season from February to early August. So use ripe, sweet champagne mangoes while they’re in season! You can alternatively use Kent or red mangoes.
      • Persian Cucumber: Persian cucumbers are small, tender cucumbers. You can use ½ English cucumber instead.
      • Red Onion: Adds a mild spicy taste to the salad. Chop up the onion and let sit on the countertop for 15 minutes to soften the spiciness.
      • Arugula: Peppery flavor paired well with sweet fruits. You can alternatively use fresh mixed greens.
      • Avocado: Adds creamy texture to the salad.
      • Blueberries: Add extra sweetness and juiciness.
      • Walnuts: Toast the walnuts to golden brown to add rich nutty flavor and crunchy texture to the salad.
      • Cilantro: Add extra refreshing flavor.
      The ingredients of the salad are placed on the table.

      For the Cilantro Lime Vinaigrette

      • Lime Juice: Use freshly squeezed lime juice.
      • Maple Syrup: Adds a wholesome sweetness to the dressing.
      • Extra Virgin Olive Oil: Use high-quality oil for the best result.
      • Cilantro: Chopped cilantro adds extra flavor to the vinaigrette.
      • Garlic Powder, Sea Salt, and Black Pepper: Adds flavor.
      The ingredients of the Cilantro Lime Vinaigrette are added in a glass jar.

      How to make Mango Cucumber Salad

      First, let’s make the Cilantro Lime Vinaigrette!

      In a small jar or bowl, whisk together lime juice, maple syrup, olive oil, cilantro, garlic powder, salt, and pepper.

      Use a whisk to mix together. Or if you’re using a jar, secure the lid and shake well.

      The ingredients of the Cilantro Lime Vinaigrette are whisked together in a glass jar.

      In a bowl, add mango, cucumber, onion, arugula, avocado, blueberries, walnuts, and cilantro.

      The vegetables and fruits are assembles in a bowl.

      Drizzle the dressing over the salad and toss. Enjoy!

      Substitutions

      This salad recipe is quite forgiving and adaptable. So you can substitute with veggies and fruit you have in your fridge.

      But I highly recommend not omitting the mangoes. If champagne mangoes are not in season, you can also use Kent or red mangoes.

      You can use raspberries, blackberries, or strawberries instead of blueberries. Use some berries plentiful in your garden.

      Mix greens also work instead of arugula.

      Mango Cucumber Salad with Blueberry and Avocado is served in a ceramic bowl.

      Need More Salad Recipes? Try This!

      Spicy Asian Spiral Cucumber Salad

      Kale and Quinoa Winter Salad with Pears and Pomegranate

      For more recipes and updates, follow me on Instagram or TikTok!

      If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I’d love to know what you think!

      Mango Cucumber Salad with Blueberry and Avocado is served in a ceramic bowl.

      Mango Cucumber Salad with Blueberry and Avocado

      Juicy mango and crunchy cucumbers are assembled on peppery arugula and dressed together with the sweet and tangy Cilantro Lime Vinaigrette.
      Print Recipe Pin Recipe
      Prep Time 10 minutes
      Course Salad
      Servings 4 servings
      Calories 281 kcal

      Ingredients
       
       

      • 1 champagne mango peeled, seeded, and diced
      • 1 Persian cucumber diced
      • ¼ red onion minced and let sit for 15min
      • 3 cups arugula
      • 1 avocado chopped
      • ½ cup blueberries
      • ¼ cup walnuts toasted
      • ¼ cup cilantro

      For the Cilantro Lime Vinaigrette

      • 2 Tablespoons lime juice
      • 1 teaspoon maple syrup
      • 3 Tablespoons extra virgin olive oil
      • 1 Tablespoon fresh cilantro chopped
      • 1 teaspoon garlic powder
      • A pinch sea salt
      • A dash freshly cracked black pepper

      Instructions
       

      • In a small jar or bowl, whisk together all the ingredients of the vinaigrette.
      • In a bowl, add mango, cucumber, onion, arugula, avocado, blueberries, walnuts, and cilantro. Drizzle the dressing over the salad and toss. Enjoy!

      Video

      Notes

      Please note that the nutritional information provided is just an estimate and accuracy is not guaranteed.

      Nutrition

      Calories: 281kcalCarbohydrates: 20gProtein: 3gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gSodium: 20mgPotassium: 491mgFiber: 6gSugar: 11gVitamin A: 1094IUVitamin C: 31mgCalcium: 52mgIron: 1mg
      Keyword avocados, blueberries, mangoes, salad
      Tried this recipe?Let us know how it was!

      Coffee and Tea

      Strawberry Matcha Latte Smoothie

      The Strawberry Matcha Latte Smoothie is a beautiful concoction of rich, silky matcha and creamy strawberry oat milk smoothie. This is an elevated version of an iced strawberry matcha latte for summer! Enjoy as a wellness breakfast, afternoon snack, or indulging dessert.

      Strawberry Matcha Latte Smoothie in a tall glass.

      Iced Strawberry Matcha Latte is one of my favorite drinks during summer. The bold, rich matcha flavor and refreshing sweetness of strawberries are “matcha” made in heaven! So on a hot summer day, I came up with the idea of making it even more refreshing: a smoothie!

      I call this recipe not just a strawberry matcha smoothie, but a Strawberry Matcha Latte Smoothie. Because the creamy strawberry smoothie made with oat milk beautifully replaces foamy milk in an iced matcha latte for the hot summer season.

      Perfectly creamy and extra cold strawberry oat milk smoothie is a perfect summer refresher when swirled into matcha! Mild caffeine and antioxidants in matcha will refresh and nourish your body.

      Strawberry matcha latte smoothie is topped with a strawberry and matcha powder and served with a glass straw.

      Ingredients and Substitution

      • Matcha: The quality of matcha really matters the taste. So use high-quality ceremonial-grade matcha powder that has a vibrant green color and rich umami taste, and it should never taste too grassy or even dull. I love and trust the matcha from Ippodo!
      • Frozen Strawberries: A bag of frozen strawberries is a great item to keep in your freezer that you can throw in smoothies and oatmeals. Strawberries are harvested and then quickly frozen to preserve their freshness and nutrition. If you’re not feeling like strawberries, you can also use raspberries and blueberries.
      • Frozen Banana: The main sweetener of this smoothie recipe. Use a ripe sweet banana and freeze it the night before.
      • Oat Milk: Adds milky creaminess. You can also use other milk you love like almond or regular milk.
      • Hemp Seeds: This is optional but adds hidden plant protein and healthy fats.
      • Sweetener: The amount of the sweetener you need depends on how sweet your bananas and strawberries are. Taste the smoothie and add your sweetener as you desire. I use maple syrup for mine but you can also use honey or avage.
      The ingredients of the smoothie in a blender.

      Ingredient Tips

      Can I use fresh fruit instead of frozen?

      Yes, of course! The smoothie won’t be as thick and cold, and it’s going to be a thick milky latte. And the swirl pattern in a glass is going to be not as clear and distinct. But it will taste as good!

      Can you make it a high-protein smoothie?

      Add a scoop of your favorite protein powder or collagen instead of hemp seeds! Unflavored or vanilla protein will be great.

      Strawberry matcha latte smoothie is topped with a strawberry and matcha powder.

      How to Matcha Green Tea

      First, let’s prepare the matcha! By mixing matcha power and hot water, we’ll make a simple form of prepared matcha green tea called “Usucha”.

      Use a small sieve to sift in matcha powder into a matcha bowl. Matcha powder can be clumpy in a can/bag, and it never resolves itself in water.

      Using a small sieve to sifting matcha powder into a glass matcha bowl.

      Then add hot water to the matcha bowl. But here is a tricky part! The boiling water is too hot for making matcha and going to ruin the taste and flavor of matcha. The fresh hot water around boiling temperature brings out the bitterness of matcha. so use 80°C or 176°F water for the best result.

      To do so, the easiest way is to boil the water and then transfer it to a teacup to cool off a bit. This way, you don’t have to take out a thermometer every time you prepare matcha. Then pour hot water from the teacup over the matcha.

      Lastly, Use a bamboo whisk to whisk vigorously until smooth and foam on the surface. Now Usucha is ready and you can enjoy it as is like espresso.

      But to mix with a cold smoothie, we want the matcha to be a little bit chilled beforehand. So let it rest in a refrigerator to cool until the smoothie is ready.

      Prepared matcha in a small glass bowl with a spout.

      How to Make Strawberry Matcha Latte Smoothie

      Next, let’s make a strawberry oat milk smoothie! In a high-speed blender, add a frozen banana, strawberries, hemp seeds, oat milk, and maple syrup. Blend until creamy and thick. The smoothie might be too thick to blend at the beginning. Use a blender tamper to help the blender going.

      Taste the smoothie and add more maple syrup for your taste.

      Strawberry oat milk smoothie in a blender.

      Remove the matcha from the refrigerator and pour it into a glass. Pour the strawberry smoothie over the matcha and enjoy the beautiful swirl created in a glass. Mix well and enjoy!

      Tips for Making a Beautiful Swirl

      The thick smoothie creates a fun, distinct swirl in matcha. Soft, melting smoothie instantly dissolves into matcha. So do not add extra liquid to help the blender go.

      Strawberry smoothie with oat milk is swirled into matcha in a glass.

      Love Matcha? Try More Recipes!

      Iced Strawberry Matcha Latte with Oat Milk

      Mango Matcha Latte Popsicles

      Matcha Pancakes

      For more recipes and updates, follow me on Instagram or TikTok!

      If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I’d love to know what you think!

      Strawberry Matcha Latte Smoothie in a tall glass.

      Strawberry Matcha Latte Smoothie

      The Strawberry Matcha Latte Smoothie is a beautiful concoction of rich, silky matcha and creamy strawberry oat milk smoothie.
      Print Recipe Pin Recipe
      Prep Time 10 minutes
      Total Time 10 minutes
      Course Drinks
      Cuisine Japanese
      Servings 1 glass
      Calories 354 kcal

      Ingredients
        

      • 1 teaspoon matcha
      • ¼ cup hot water boil water and pour it in a cup to cool down to 176°F (80°C)
      • 1 frozen banana chopped
      • 1 cup frozen strawberries
      • 1 Tablespoon hemp seeds optional
      • ⅔ cup oat milk
      • 1-2 teaspoons maple syrup

      Instructions
       

      • In a small bowl, sift in matcha powder. Add hot water and use a bamboo whisk to whisk vigorously until smooth and foam on the surface. Refrigerate to cool until ready to use.
      • In a high-speed blender, add a frozen banana, strawberries, hemp seeds, oat milk, and maple syrup. Blend until creamy and thick. Taste and add more maple syrup for your taste.
      • In a glass, add matcha. Pour the strawberry smoothie over the matcha. Mix well and enjoy!

      Video

      Notes

      Please note that the nutritional information provided is just an estimate and accuracy is not guaranteed.

      Nutrition

      Calories: 354kcalCarbohydrates: 60gProtein: 12gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 6gMonounsaturated Fat: 1gSodium: 82mgPotassium: 737mgFiber: 8gSugar: 38gVitamin A: 699IUVitamin C: 95mgCalcium: 289mgIron: 5mg
      Keyword matcha, strawberries
      Tried this recipe?Let us know how it was!

      Dairy free

      Cold Soba Noodle Salad with Peanut Sauce and Edamame

      This Cold Soba Noodle Salad is easy to make and packed with flavor and nutrition. Soba noodles are nutty noodles made with buckwheat and they are so nutritious. Tossing them with peanut sauce makes an easy, satisfying, and healthy meal.

      Cold Soba Noodle Salad in a bowl.

      What are Soba Noodles and Where to Find Them?

      If you love pasta, and tried ramen and loved it, I think soba noodles are the next noodles you need to try!

      Soba noodles are earthy, nutty-flavored noodles made from buckwheat. Buckwheat is called wheat but it’s actually a seed. Unlike other noodles, soba noodles are a great sauce of protein!

      In Japan, there are so many soba restaurants serving housemade fresh soba noodles like Italian restaurants serving their housemade pasta. In those restaurants, soba noodles are served with a side of Tyuyu cold dipping sauce or in a warm bowl of Tsuyu soup. Tsuyu is a soup base made with soy sauce and bonito flake broth and it’s packed with savory umami! When topped with tempura, egg, or other toppings, it becomes a satisfying meal.

      Soba noodles are served with a small bowl of Tsuyu dipping sauce.

      You can do so much more with soba noodles than just serving with Tsuyu. Soba noodles are served in various ways, as both cold and warm dishes. And making a salad is one of them!

      Even though soba noodles are made with buckwheat, most of the products are not made from 100% buckwheat. Since buckwheat has no gluten, wheat flour is used to build a structure for the soba noodles.

      If you’re looking for a gluten-free option, look for soba made with 100% soba noodles called Juwari soba. Or some products use a combination of buckwheat and rice flour to make them gluten-free.

      You can find soba noodles at your local Asian grocery store. You might find them in the Asian food aisle at a regular grocery store. Soba noodles usually come in dry noodle form in individual bundles. You can just boil the noodles to achieve satisfying chewy goodness.

      Tips for Cooking Dried Soba Noodles

      Here are a few tips to make your soba cooking successful.

      • Plenty of water: Cook the noodles in plenty of boiling water, so that noodles can “dance” in a pot resulting in even cooking and preventing noodles from sticking together.
      • No salt needed when boiling: Unlike pasta, you don’t need salt when boiling soba noodles.
      • Rinsing in cold water: You can rinse cooked noodles in a large bowl of ice water or under the running water. Rinsing boiled noodles stops the cooking and prevents noodles from being sticky, and makes them a perfect toothsome chewy texture.
      A bowl of Cold Soba Noodle Salad.

      The Ingredients

      FOR THE SAUCE

      • Peanut butter: The base of the sauce! Use unsalted, creamy peanut butter.
      • Soy Sauce or Tamari: Add savory umami to the sauce. Use tamari for the gluten-free option.
      • Rice vinegar: Adds refreshing tang.
      • Maple Syrup and Garlic powder: Adds extra flavor.
      • Sriracha: Adds heat to the sauce. Add more or less to make it your desired spiciness.
      • Toasted Sesame Oil: Just a drizzle makes the dish so rich and flavorful.

      FOR the salad bowl

      • Soba Noodles: Grab yourself bundles of soba noodles.
      • Edamame: Edamame, especially frozen shelled edamame, is a great item to keep in your kitchen. You can throw it into soups, salads, or anything!
      • Baby spinach and Salad greens: Add some greens to make this salad extra nutritious.
      • Roasted Peanuts Chopped and White Sesame Seeds: Optional but great topping.
      Picking up soba noodles with chopsticks.

      How to Make Cold Soba Noodle Salad

      First, let’s cook soba noodles according to the package instructions. In the last 3 minutes of the cooking time, add edamame and cook together. Then in the last 1 minute, stir in baby spinach and cook together. So that everything finishes cooking at the same time.

      Drain everything well and rinse under the running water. Drain well. Transfer to a large bowl.

      While the noodles are cooking, quickly assemble the sauce. In a small bowl, whisk together all the ingredients of the sauce.

      Add the sauce to the cooked noodles and mix well. Serve with salad greens and top off with peanuts and sesame seeds. Enjoy!

      Picking up noodles with chopsticks from a bowl of soba noodle salad.

      Love Noodle Recipes? Try These!

      Miso Chili Oil Ramen Noodles

      5 minutes Spicy Udon Noodles

      For more recipes and updates, follow me on Instagram or TikTok!

      If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I’d love to know what you think!

      Cold Soba Noodle Salad in a bowl.

      Cold Soba Noodle Salad with Peanut Sauce

      This Cold Soba Noodle Salad is easy to make and packed with flavor and nutritions. Peanut sauce and edamame makes this dish a satiating meal.
      Print Recipe Pin Recipe
      Prep Time 10 minutes
      Cook Time 10 minutes
      Total Time 20 minutes
      Course Dinner
      Cuisine Asian
      Servings 2 bowls
      Calories 777 kcal

      Ingredients
       
       

      For the sauce

      • ¼ cup peanut butter
      • 2 Tablespoons soy sauce or tamari
      • 3 Tablespoons rice vinegar
      • 1 Tablespoon maple syrup
      • 2 teaspoons garlic powder
      • 2 teaspoons Sriracha
      • 1 teaspoon toasted sesame oil

      For assembly

      • 8 oz soba
      • 1 cup frozen shelled edamame
      • 2 cups baby spinach
      • Salad greens for serving
      • Roasted peanuts chopped, for garnish
      • White sesame seeds for garnish

      Instructions
       

      • Cook soba noodles according to the package instructions. In the last 3 minutes of the cooking time, add edamame and cook together. In the last 1 minute, stir in baby spinach and cook together. Drain everything well and rinse under the running water. Drain well. Transfer to a large bowl.
      • In a small bowl, whisk together the ingredients of the sauce.
      • Add the sauce to the cooked noodles and mix well. Serve with salad greens and top off with peanuts and sesame seeds.

      Video

      Notes

      Please note that the nutritional information provided is just an estimate and accuracy is not guaranteed.

      Nutrition

      Serving: 1bowlCalories: 777kcalCarbohydrates: 115gProtein: 36gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gSodium: 2207mgPotassium: 1181mgFiber: 6gSugar: 12gVitamin A: 3274IUVitamin C: 21mgCalcium: 177mgIron: 7mg
      Keyword soba noodles
      Tried this recipe?Let us know how it was!

      Appetizers

      Homemade Veggie Tots with Cauliflower(Vegan + Gluten Free)

      These oven-baked Homemade Veggie Tots with Cauliflower have lower carbs yet are so flavorful. This simple recipe is made with a handful of wholesome ingredients. These easy cauliflower tots are great for snacks, side dishes, and of course breakfast. If you want some less carb, grain-free, and gluten-free, yet satisfying tater tots, try this recipe.

      Cauliflower tots are served on a plate with side of ketchup.
      [feast_advanced_jump_to]
      Homemade Veggie Tots are baked on a sheet pan.

      Ingredients of Cauliflower Tots

      • Frozen Cauliflower Rice: The base of this recipe is cauliflower. Frozen cauliflower rice is a great item to keep in your freezer to make easy side or these tater tots! Frozen cauliflower rice is already pre-cut into small pieces, so you don’t have to. Thawed cauliflower rice is naturally wilt-y so it’s easier to handle when it comes to shaping it to bite size tots balls.
      • Cassava Flour: Cassava flour is gluten-free flour made from the cassava plant. It has a light, mild flavor and is so versatile.
      • Extra Virgin Olive Oil: Adds richness to the tots.
      • Nutritional Yeast: Nutritional yeast adds a savory, cheesy flavor. It’s also a great source of vitamins and minerals.
      • Onion Powder and Garlic Powder: Extra veggie flavor to spice up the homemade tater tots.
      Cauliflower Veggie tots are dipped in ketchup.

      How to Make Homemade Veggie Tots

      First, preheat the oven to 450°F. Then line a baking sheet with parchment paper.

      Next, thaw the cauliflower rice. You can thaw it in a refrigerator or microwave it. Thaw according to the package instructions.

      Thawed cauliflower rice in a bowl.

      Thawed cauliflower rice is soggy to make tator tots. So to drain it, place cauliflower rice on a paper towel or cheesecloth and squeeze out the moisture.

      Transfer cauliflower rice to a bowl. Stir in cassava flour, extra virgin olive oil, nutritional yeast, onion powder, garlic powder, and salt.

      The ingredients of veggie tots in a bowl.

      To shape the mixture into tator tots, scoop about 1 tablespoon amount of the cauliflower mixture. Use your hand to shape it into a 1 x ½ inch size cylinder. Arrange on the prepared baking sheet. Generously brush olive oil all over the tots.

      Bake for 10-13min, then flip and bake for another 10-13min until golden brown and crisp.

      Baked veggie tots with cauliflower are arranged on a sheet pan.

      Serve warm with a side of ketchup or sauce of your choice!

      Love Healthy Sides? Try More Recipes!

      Vegan Buffalo Cauliflower

      Spicy Asian Spiral Cucumber Salad

      Shichimi Togarashi Bread Dipping Oil

      For more recipes and updates, follow me on Instagram or TikTok!

      If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I’d love to know what you think!

      Cauliflower tots are served on a plate with side of ketchup.

      Homemade Veggie Tots with Cauliflower(Vegan + Gluten Free)

      Homemade Veggie Tots with Cauliflower are less carb yet so flavorful, great for snacks, side dishes, and of course breakfast.
      Print Recipe Pin Recipe
      Prep Time 15 minutes
      Cook Time 20 minutes
      Total Time 35 minutes
      Course Side Dish
      Cuisine American
      Servings 2 servings
      Calories 167 kcal

      Ingredients
       
       

      • 3 cups frozen cauliflower rice(340g) thawed
      • 2 Tablespoons cassava flour
      • 1 Tablespoon extra virgin olive oil
      • 1½ Tablespoons nutritional yeast
      • 1½ teaspoons onion powder
      • 1½ teaspoons garlic powder
      • ½ teaspoon sea salt

      Instructions
       

      • Preheat the oven to 450°F. Line a baking sheet with parchment paper.
      • Place cauliflower rice on a paper towel or cheesecloth and squeeze out the moisture.
      • Transfer cauliflower rice to a bowl. Stir in cassava flour, extra virgin olive oil, nutritional yeast, onion powder, garlic powder, and salt.
      • Scoop 1 tablespoon of the mixture and use your hand to shape it into a 1 x ½ inch size cylinder. Arrange on the prepared baking sheet. Generously brush olive oil all over the tots.
      • Bake for 10-13min, then flip and bake for another 10-13min until golden brown and crisp.

      Nutrition

      Serving: 1servingCalories: 167kcalCarbohydrates: 20gProtein: 7gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 635mgPotassium: 664mgFiber: 5gSugar: 4gVitamin C: 83mgCalcium: 58mgIron: 2mg
      Keyword cauliflower
      Tried this recipe?Let us know how it was!

      Dessert

      Homemade Vegan Chocolate Sauce

      A drizzle of joy can be made at home with this Vegan Chocolate Sauce recipe! This homemade chocolate sauce is made with antioxidant-rich cacao and creamy tahini. It’s a great topping over ice cream, sundae, pancakes, strawberries, or anything your heart desires.

      This recipe is sponsored by Heinen’s Grocery Stores. I truly appreciate the support that makes Yoko’s kitchen possible.

      Vegan Chocolate Sauce in a jar.
      Vegan Chocolate Sauce drizzled over the ice cream sundae.

      Ingredients

      You’ll need a handful of wholesome ingredients to make this homemade chocolate sauce!

      • Cacao Powder: The sauce of rich chocolate flavor and the powerhouse of antioxidants! Use unsweetened cacao powder in this recipe.
      • Maple Syrup: Maple syrup adds wholesome sweetness to the sauce.
      • Oat Milk: Oat milk is my favorite milk to use in this recipe but you can use other kinds like almond and cashew.
      • Tahini: Tahini adds creaminess without dairy! It gives a subtle nutty and earthy flavor and is packed with vitamins, minerals, and healthy fats.
      • Vanilla Extract and Sea Salt: Boost of the flavor.
      Ingredients of Vegan Chocolate Sauce.

      How to Make Chocolate Sauce

      Making this chocolate sauce is so easy and simple!

      First, whisk together the cacao powder, maple syrup, oat milk, tahini, and salt in a saucepan. Cook over medium-low heat and simmer for 2 to 3 minutes to combine.

      • Ingredients of the sauce in a saucepan.
      • The sauce is cooked in a sauce.

      If the mixture is too thick, add 1 to 2 tablespoons of oat milk for your desired consistency.

      Then, remove from the heat and stir in vanilla extract. Let cool.

      Drizzle over pancakes, ice cream, drinks, strawberries, and anything your heart desires!

      Chocolate Sauce drizzled over the ice cream sundae with cherries.

      Storing Tip

      Store leftover chocolate sauce in an airtight container in the fridge. The sauce firms up in the fridge, so warm it up slightly over the stovetop or in the microwave until it becomes runny again. Enjoy within 2-3 days.

      Vegan Chocolate Sauce is poured into a jar on the table.

      Love Healthy Desserts? Try More Recipes!

      Healthy Homemade Chocolate Popsicles(Creamy and Fudgy)

      Mango Cream Mochi

      Vegan Chocolate Salami

      For more recipes and updates, follow me on Instagram or TikTok!

      If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I’d love to know what you think!

      Vegan Chocolate Sauce in a jar.

      Homemade Vegan Chocolate Sauce

      A drizzle of joy can be made at home with this Vegan Chocolate Sauce recipe! It's made with antioxidant-rich cacao and creamy tahini.
      Print Recipe Pin Recipe
      Cook Time 5 minutes
      Total Time 5 minutes
      Course Dessert
      Servings 0.75 cup
      Calories 41 kcal

      Ingredients
       
       

      • ¼ cup cacao powder
      • ¼ cup maple syrup
      • ¼ cup oat milk
      • 2 Tablespoons tahini
      • 1 teaspoon vanilla extract
      • Pinch sea salt

      Instructions
       

      • In a saucepan, whisk together the cacao powder, maple syrup, oat milk, tahini, and salt. Cook over medium-low heat and simmer for 2 to 3 minutes to combine. If the mixture is too thick, add 1 to 2 tablespoons of oat milk. Remove from the heat and stir in vanilla extract. Let cool.

      Notes

      Please note that the nutritional information provided is just an estimate and accuracy is not guaranteed.

      Nutrition

      Serving: 1TablespoonCalories: 41kcalCarbohydrates: 7gProtein: 1gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 7mgPotassium: 57mgFiber: 1gSugar: 4gVitamin A: 12IUVitamin C: 0.1mgCalcium: 20mgIron: 0.4mg
      Keyword cacao, chocolate
      Tried this recipe?Let us know how it was!

      Gluten Free

      Healthy Homemade Fruit Roll-Ups(Fruit Leather)

      Healthy Homemade Fruit Roll-Ups are the natural version of your childhood favorite snack! Pureed berries with honey and lime juice dehydrated in the oven to make them into thin strips, and sprinkled lime zest on the top add refreshing flavor to the classic fruit roll-ups! This DIY fruit leather is an easy and fun snack recipe for your family.

      This recipe is sponsored by Heinen’s Grocery Stores. I truly appreciate the support that makes Yoko’s kitchen possible.

      There are strips and rolls of homemade fruit roll ups on the table.

      Fruit Roll-Up Ingredients

      • Strawberries and Raspberries: There are so many possibilities for the flavor of homemade roll-ups. I love the bright red berry flavor! Strawberries and raspberries create a beautiful red hue with unresectable berry flavor.
      • Honey: Honey adds wholesome sweetness to this snack without refined sugar.
      • Lime: We will use both juice and zest in this recipe. Wash a lime well before testing.
      The strips of homemade fruit roll ups on the table.

      How to Make Homemade Fruit Roll-Ups

      First, preheat the oven to 170°F. We’re not going to bake but dehydrate our homemade fruit roll-ups.

      Next, line a quarter sheet pan with parchment paper. This recipe makes a quarter sheet pan-size fruit leather, so use bigger parchment paper than a sheet pan to cover all the edges. It will make it easier to remove the fruit leather from the pan.

      To make the fruit leather, add strawberries, raspberries, honey, and lime juice in a blender. Puree until smooth. Taste and add more honey to your taste.

      Pour the mixture onto the prepared sheet pan and evenly spread the mixture. Sprinkle lime zest on the top

      The berry mixture spread on the sheet tray with a sprinkle of lime zest.

      Bake in the oven to dehydrate until no parts are gooey to the touch but slightly tacky, for 4 to 6 hours. Remove from the oven and let cool completely.

      Use scissors to cut the fruit leather into strips and roll them up. Remove parchment paper before enjoying.

      A sheet of fruit leather cut into strips.

      Love Healthy Snacks? Try More Recipes!

      Healthy Homemade Chocolate Popsicles(Creamy and Fudgy)

      Mango Cream Mochi

      Marshmallow Flower Cookies

      Homemade red fruit leather is rolled up on the table.

      For more recipes and updates, follow me on Instagram or TikTok!

      If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I’d love to know what you think!

      There are strips and rolls of homemade fruit roll ups on the table.

      Healthy Homemade Fruit Roll-Ups

      Homemade Fruit Roll-Ups are the healthy and natural version of your childhood favorite snack that is packed with fresh berries and lime.
      Print Recipe Pin Recipe
      Prep Time 5 minutes
      Cook Time 4 hours
      Total Time 4 hours 5 minutes
      Course Snack
      Servings 5 rolls
      Calories 48 kcal

      Ingredients
        

      • 1 cup strawberries
      • 1 cup raspberries
      • 2 Tbsp. honey
      • 1 Tbsp. lime juice
      • Zest of 1 lime

      Instructions
       

      • Preheat the oven to 170°F. Line a quarter sheet pan with parchment paper.
      • In a blender, add strawberries, raspberries, honey, and lime juice. Puree until smooth. Taste and add more honey to your taste.
      • Evenly spread the mixture on the prepared sheet pan. Sprinkle lime zest on the top.
      • Bake in the oven to dehydrate until no parts are gooey to the touch but slightly tacky, for 4 to 6 hours. Remove from the oven and let cool completely. Use scissors to cut into strips and roll them up. Remove parchment paper before enjoying.

      Video

      Notes

      Please note that the nutritional information provided is an estimate and accuracy is not guaranteed.

      Nutrition

      Serving: 1rollCalories: 48kcalCarbohydrates: 12gProtein: 1gFat: 0.2gSaturated Fat: 0.01gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.03gSodium: 1mgPotassium: 89mgFiber: 2gSugar: 9gVitamin A: 13IUVitamin C: 24mgCalcium: 12mgIron: 0.3mg
      Tried this recipe?Let us know how it was!

      Coffee and Tea

      Iced Strawberry Matcha Latte with Oat Milk(Healthy Starbucks Copycat!)

      Iced Strawberry Matcha Latte with Oat Milk is a perfect wellness drink for a refresher. This easy Starbucks copycat recipe is made healthy by using sugar-free, homemade honey strawberry syrup.

      Strawberry Matcha Latte on the table.

      This is a copycat recipe of the Iced Strawberry Oat Matcha Tea Latte! If you love the drink from Starbucks, I think you will love this recipe even more, because this drink is made with fresh strawberries, honey, and freshly made with quality matcha powder.

      The Ingredients of Iced Strawberry Matcha Latte

      FOR STRAWBERRY HONEY SYRUP

      • Fresh strawberries: I use fresh ones but you can also use frozen strawberries.
      • Honey: Honey is my sweetener of choice and adds. rich, complex sweetness. You can also use maple syrup instead.

      FOR ICED STRAWBERRY OAT MATCHA TEA LATTE

      • Matcha Powder: Use ceremonial-grade matcha powder. High-quality matcha makes a huge difference! I love the one from Ippodo, but you can use your favorite matcha.
      • Oat Milk: You can also use other milk like almonds.
      • Freeze-Dried Strawberry Slices: This is an optional garnish but makes this matcha latte look like one from Starbucks!
      Iced Strawberry Oat Milk Matcha Latte on the table.

      How to Make Strawberry Honey Syrup

      The base of the recipe is homemade honey strawberry syrup! And it’s very simple to make.

      In a saucepan, combine the strawberries, honey, and water.

      Bring it to a boil over medium heat and cook until strawberry softened, for 15 minutes. Reduce the heat to low if necessary to maintain a gentle simmer. Remove from the heat and let cool.

      Puree the mixture using a hand blender. Strain over a metal sieve. 

      Store the leftover syrup in a clean jar and store it in a refrigerator. You can also drizzle it over yogurt or toast!

      How to Make Iced Strawberry Matcha Latte: Shaken Matcha Method

      Let’s make the latte with the homemade strawberry honey syrup!

      In a bowl, combine matcha power and hot water. Whisk using a bamboo whisk until smooth.

      In a jar, combine water, oat milk, Strawberry Honey Syrup, ice cubes, matcha, and freeze-dried strawberries. Secure the lid and shake well to combine. Pour into a glass and enjoy!

      Tip: You can add ¼ cup of water(not hot) and matcha directly to the jar along with other ingredients to skip the whisking process. Matcha powder is mixed by shaking. But the result could be a little bit powdery texture compared to the whisked matcha.

      Close up look of Iced Strawberry Matcha Latte with Oat Milk on the table.

      Matcha Lover? Try More Matcha Recipes!

      Banana Matcha Latte

      Matcha Pancakes

      Mango Matcha Latte Popsicles

      For more recipes and updates, follow me on Instagram or TikTok!

      If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I’d love to know what you think!

      Strawberry Matcha Latte on the table.

      Iced Strawberry Matcha Latte with Oat Milk

      Iced Strawberry Matcha Latte with Oat Milk is a perfect wellness drink made healthy with sugar-free, homemade honey strawberry syrup.
      Print Recipe Pin Recipe
      Prep Time 5 minutes
      Cook Time 15 minutes
      Total Time 20 minutes
      Course Drinks
      Servings 1
      Calories 279 kcal

      Ingredients
        

      For Strawberry Honey Syrup

      • 1 cup chopped fresh strawberries
      • ½ cup honey
      • ¼ cup water

      For Iced Strawberry Oat Matcha Tea Latte

      • 1½ teaspoons matcha powder
      • ¼ cup hot water
      • ¼ cup water
      • ½ cup oat milk
      • 3 Tablespoons Strawberry Honey Syrup
      • 4-5 ice cubes
      • 1 Tablespoon freeze-dried strawberry slices

      Instructions
       

      • To make syrup: In a saucepan, combine the strawberries, honey, and water. Bring it to a boil over medium heat and cook until strawberry softened, for 15min. Reduce the heat to low if necessary to maintain a gentle simmer. Let cool and puree using a hand blender. Strain over a metal sieve.
      • To make a latte: In a bowl, combine matcha and ¼ cup of hot water. Whisk using a bamboo whisk.
      • In a jar, combine ¼ cup of water, oat milk, Strawberry Honey Syrup, ice cubes, matcha, and freeze-dried strawberries. Secure the lid and shake well to combine. Pour into a glass and enjoy!

      Video

      Notes

      Tip: You can add ¼ cup of water(not hot) and matcha directly to the jar along with other ingredients to skip the whisking process. Matcha powder is mixed by shaking. But the result could be a little bit powdery texture compared to the whisked matcha.
       
      Please note that the nutritional information provided is an estimate and accuracy is not guaranteed.

      Nutrition

      Serving: 1glassCalories: 279kcalCarbohydrates: 65gProtein: 5gFat: 1gSodium: 68mgPotassium: 112mgFiber: 1gSugar: 62gVitamin A: 546IUVitamin C: 19mgCalcium: 182mgIron: 3mg
      Keyword latte, matcha, strawberry
      Tried this recipe?Let us know how it was!

      Dairy free

      Healthy Watermelon Lime Popsicles (With Basil Yogurt Rind)

      These healthy Watermelon Lime Popsicles are a refreshing summer dessert made with real fruits. The popsicles are made with sweet watermelon and bright refreshing lime with a pinch of salt and keep you hydrated all summer long. It’s so easy to make and healthier than store-bought ones. They’re vegan and gluten-free.

      Watermelon lime popsicles are placed on the table.

      This recipe is a cute homemade popsicle idea that just looks like real watermelons! They’re great as a snack for kids or BBQ outside. These watermelon lime popsicles are sweet, refreshing, tangy, and a hint of salty which is all you want under the summer heat!

      Watermelon lime popsicles, slices of watermelon, and lime halves are on the table.

      The Ingredients of Watermelon Lime Popsicles

      • Watermelon: Use a fresh, ripe, seedless watermelon and cut into cubes. This recipe calls for 3 cups, which is about ¼ medium watermelon.
      • Maple Syrup: Adds wholesome sweetness.
      • Limes: Lime juice brightens up and balances out the the sweetness of watermelon. Use freshly squeezed lime juice for the best result.
      • Coconut Yogurt: Use thick Greek-style yogurt if possible. The creamy texture and sour tang from yogurt pair well with watermelon. You can also use regular Greek yogurt if you don’t need these popsicles to be plant-based.
      • Basil: Gives the green hue. The flavor of basil adds an extra refreshing flavor.
      • Cacao Nibs: Use as a topping for watermelon seeds effect on the popsicles. You can alternatively use chocolate chips.
      • Salt: A small amount of salt can help replenish these lost electrolytes.
      The ingredients of watermelon lime popsicles.

      How to Make Homemade Popsicles

      Step 1 Make the Watermelon Lime Layer

      First, cut fresh watermelon into cubes.

      In a blender, add watermelon, maple syrup, juice from 2 limes, and salt. Blend until smooth. Divide into popsicle molds, leaving about an inch unfilled on top. Freeze while preparing other ingredients.

      • Watermelon in a blender.
        The ingredients in the blender.
      • Blending the ingredients in a Vitamix blender.
        Blend.
      • Dividing blended ingredients into metal popsicle mold.
        Divide into popsicle mold.

      Step 2 Make the White Yogurt Layer

      Next, let’s make the coconut yogurt layer. This white layer looks like a white rind between red watermelon flesh and green skin.

      In a small blender, combine coconut yogurt, maple syrup, and juice from 1 lime. You can give a quick blending to combine or simply mix with a spoon. Scoop the mixture(about 2 teaspoons of it) and gently arrange it into a popsicle mold over the watermelon layer.

      Freeze while preparing the green layer.

      • Yogurt rind ingredients in a small blender.
        Yogurt rind ingredients in a small blender.
      • Blending yogurt rind ingredients.
        Blend.
      • Adding blended yogurt over watermelon layer in popsicle mold.
        Adding yogurt rind over the watermelon layer.

      Step 3 Make the Basil Yogurt Layer

      Add fresh basil to the remaining yogurt mixture and blend until smooth. The recipe calls for 8 regular, a few inch length, basil leaves and you can adjust the color by adding more or less basil. The basil leaves I used were massive, bigger than my palm, so I used two of them and made it a nice bright green.

      Then gently arrange it over the yogurt layer. Cover and insert popsicle sticks. Leave some space on top of the mold for the popsicles to expand while freezing.

      Freeze until solid, for about 4 hours, preferably overnight.

      • Adding basil into yogurt rind mixture.
        Adding basil into yogurt rind mixture.
      • Blended basil yogurt mixture.
        Blended.
      • Adding green basil yogurt layer over white yogurt layer in popsicle mold.
        Adding green layer over white layer.

      Step 4 Freeze, Remove, and Enjoy

      Remove the frozen popsicles from the freezer. Then let’s remove them from the mold!

      If you’re using an individual metal mold(like the one in the photo below), dip each mold in water for a few seconds. Pull the stick to remove it from the mold, the popsicles should come out easily.

      If you’re using silicon mold, or metal mold but each mold is connected together, run the mold under running water for 5-10 seconds. Silicone mold is flexible, so pushing from the bottom helps popsicles to slide out.

      • Frozen popsicles in metal mold with lids off.
        Frozen popsicles.
      • Dipping each metal popsicle mold into water to help popsicle release from the mold.
        Dipping mold into water.
      • Sliding out a popsicle from the metal mold.
        Popsicles comes out.

      These popsicles taste so good just as they are, but we can add a finishing touch with cacao nibs to make them look more like real watermelons.

      Sprinkle some cacao nibs on top and enjoy!

      watermelon popsicles are placed on the tray and topped with cacao nibs.

      Love Ice cream? Try More Recipes!

      Homemade Avocado Ice Cream with Chocolate Chips

      Mango Matcha Latte Popsicles

      Chocolate Popsicles

      Picking up a watermelon popsicle with a hand.

      For more recipes and updates, follow me on Instagram or TikTok!

      If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I’d love to know what you think!

      Watermelon lime popsicles are placed on the table.

      Healthy Watermelon Lime Popsicles (With Basil Yogurt Rind)

      The watermelon lime popsicles are made with sweet watermelon and refreshing lime with a pinch of salt and keep you hydrated all summer long.
      Print Recipe Pin Recipe
      Prep Time 15 minutes
      Freezing Time 4 hours
      Total Time 4 hours 15 minutes
      Course Dessert
      Servings 8 popsicles
      Calories 128 kcal

      Ingredients
       
       

      For Watermelon Part

      • 3 cup chopped watermelon
      • ¼ cup maple syrup
      • 2 limes juiced
      • Pinch salt

      For the rind

      • ½ cup coconut yogurt Use thick Greek-style yogurt if possible, see note*.
      • 6 Tablespoons maple syrup
      • 1 lime juiced
      • 8 fresh basil leaves
      • Cacao nibs optional, for garnish

      Instructions
       

      • In a blender, blitz watermelon, maple syrup, lime juice, and salt. Divide into the popsicle molds, leaving about an inch unfilled on top. Freeze while preparing other ingredients.
      • In a small blender, combine yogurt, maple syrup, and lime juice. Give a quick blend or mix with a spoon. Scoop the mixture (about 2 teaspoons) and gently arrange it into the popsicle mold over the watermelon layer. Freeze while preparing the green layer.
      • Add basil to the remaining yogurt mixture and blend until smooth. Gently arrange it over the yogurt layer. Cover and insert popsicle sticks. Freeze until sold, about 4 hours to overnight.
      • Run the mold under water for 5-10 seconds to help release the popsicle. Remove from the mold. Sprinkle cacao nibs and enjoy.

      Video

      Notes

      Please note that the nutritional information provided is an estimate and accuracy is not guaranteed.
       
      note* I used Culina dairy-free yogurt Plain & Simple.

      Nutrition

      Serving: 1popsicleCalories: 128kcalCarbohydrates: 25gProtein: 2gFat: 3gSaturated Fat: 3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.05gSodium: 9mgPotassium: 217mgFiber: 1gSugar: 19gVitamin A: 1603IUVitamin C: 16mgCalcium: 82mgIron: 1mg
      Keyword lime, popsicles, watermelon
      Tried this recipe?Let us know how it was!