Lately, I’ve been into no-bake desserts, they’re quick and easy and store well for quick snacks on the go. Although, I never thought of using rice cakes, I always thought they tasted like Styrofoam, until they started trending on TikTok recently, forcing me to see them in a different light. After countless of videos on rice cake snacks, I decided to put my own twist on them and make no-bake chocolate rice cake bars. These are gluten and dairy free and are so decadent with a drizzle of almond butter, you won’t want to miss them. So grab that bag of rice cakes in the back of your pantry and let’s get into it.
What kind of rice cakes do I need?
Any kind of rice cake should work with this recipe, I used Kallo’s rice cakes. However, if you are really against rice cakes you can opt for corn cakes instead, simply make sure they’re the thick ones as the thin ones can be more crunchy than soft.
Is this recipe vegan?
Yes! This recipe is vegan. Normally, my no-bake desserts include honey, however in this case the dairy-free chocolate chips I used were sweetened with xylitol (making the recipe refined-sugar free as well). If your chocolate chips aren’t sweetened, you could always add 1-2 tbsp liquid sweetener of choice.
6-8 rice cakes
1/2 tbsp coconut oil
1/3 cup dairy free chocolate chips – I used Neofoods, but you can also used a bar of chocolate.
1 tbsp plant-based milk – I used almond
1/4 cup toppings – I used almond flakes and shredded coconut. You can also add dried fruit, walnuts or any toppings you’d like.
2 tbsp almond butter (optional)
1/2 tsp flaky salt – I find that a little sprinkle of salt really enhances them.
In a bowl, crush your rice cakes into small pieces.
In a heatproof bowl, add your chocolate, coconut oil and milk and place over a double boiler until melted.
Allow the chocolate to cool down completely (this is important otherwise you’ll end up with soggy bars) before adding to the crushed rice cakes.
Use a spatula to mix until all the rice cakes are coated in chocolate.
Add your toppings and press the mixture into a lined baking tin. Drizzle with some nut butter and sprinkle some sea salt.
Refrigerate until hardened before cutting into bars.
You can store these in the fridge for up to a week or freeze them for longer. This has been my go-to no-bake snack for a couple of weeks now and I can’t get enough of it. I hope you try these out and let me know what you think of them down in the comments. Please like and follow for more quick recipes like this one, xoxo.
No bake energy bites or snacks are probably one of my favourites recipes out there, they’re quick and easy to make and you can change their flavour combinations every time. You can also make these almond energy balls ahead of time and store for a quick snack. Most recipes I’ve found contain dates, peanuts or cashews and require a blender or food processor. So I decided to make my own version of no bake bites, using almonds and coconut, that tastes like actual cookie dough! All you need are a few simple ingredients and a spatula to stir, here is how you can make them.
1 cup Almond flour – I like to use almond flour because it doesn’t require any baking. But if you don’t have almond flour you can also use gluten free fine oats or rolled oats (you can also toast them if you don’t like the taste of raw oats).
1/4 cup almond butter or any nut butter – this helps combine the ingredients and adds a great nutty flavour.
2 tbsp honey – for some sweetness and to help the ingredients stick together. You can choose any liquid sweetener you like.
2 tbsp chia seeds- for more fibre and honestly I just really like chia seeds.
1-2 tbsp plant-based milk – depending on how dry you dough is you might need to add a few tablespoons of milk. If the texture is too crumbly try adding a tablespoon of plant-based milk (I used almond milk).
Optional: 1/4 chocolate chips or raisins or any toppings you’d like.
1/4 cup shredded coconut – to coat the energy balls.
1/2 tsp cinnamon
1/2 tsp vanilla extract
In a bowl, add the almond flour, chia seeds, cinnamon and toppings.
Add in your liquid ingredients; almond butter, honey, and vanilla and combine until you form a dough.
If the texture is too dry or crumbly add in a tablespoon of milk.
Refrigerated for 5-10 mins before scooping and rolling into balls. I usually wet my hands for this step to prevent the mixture from sticking to my hands.
In a plate, sprinkle some shredded coconut and coat each energy ball.
You can store these energy bites in the fridge for up to two weeks.
There you have it! Easy, no-bake almond, coconut bites. If you want to try different flavours some of my favourites are double chocolate (simply add a tablespoon of cacao powder to the recipe) and coffee (add a teaspoon of instant coffee to your milk). Feel free to mix up the flavours and let me know your favourites down in the comments. I hope you enjoyed this recipe and please like and follow for more, thank you for reading, xoxo.
More recipes like this one…
Best Almond chocolate oat cookies (find the recipe here)
Cornbread is something I’ve always heard about during thanksgiving. It’s known as a staple in southern American cuisine but I had never tried it before. But the other day, I found a bag of cornmeal lying around and decided to give it a try.
This cornbread recipe is gluten and dairy free. It’s super easy to make and can be sweet or savory. With a crunchy outer crust and a soft and fluffy interior, this recipe is a must try for anyone craving homemade cornbread. Here’s what you’ll need.
1 1/4 cup yellow cornmeal
3/4 cup gluten free flour blend
2 tsp baking powder
2 tbsp coconut oil
1 1/4 cup unsweetened almond milk
1 pinch of salt
Preheat the oven at 180°C
Combine the flour, cornmeal, xylitol, baking powder, and salt.
Mix in the eggs, almond milk, and coconut oil.
Pour the batter in a lined baking tray and bake for 30-35 mins or until a fork or cake tester comes out clean.
Allow to cool and cut before serving.
I hope you enjoy this recipe. Please like and follow for more quick gluten and dairy free recipes like this one. Thank you for reading, xoxo.
Hey guys, today’s recipe is a simple one. Gluten free Ginger cookies! This is the first time I’ve ever tried baking ginger cookies and after experimenting with a few cookie dough types, this is one is ideal for the best flavor. You can easily adapt this recipe to suit your preferences. The best way I can describe this cookie is it has a soft centre and a crumbly texture. If you want a stronger ginger flavour then you can use fresh ginger, but you can use ginger spice for a more subtle flavour.
1/4 cup melted coconut oil
1/3 cup coconut sugar
1 tbsp grated ginger
1 cup oat flour
1 cup almond flour
1 cup corn flour
Preheat oven at 150ºC.
Combine coconut oil, coconut sugar, ginger, and eggs.
Fold in the different flours, cinnamon, and any other spices you’d like.
Avoid over mixing the cookie dough. Allow it to chill for 10-15 mins.
Roll out the cookie dough into even portions, lightly pressing them down.
Bake for 20-25mins or until they harden on the outside.
This recipe was a quickie, let me know if you do try it out down in the comments. Thank you for reading and please like and follow for more, xoxo.
Hey guys, welcome back to the blog. Today’s recipe is a new one, a gluten and dairy free orange cake! This simple recipe is a twist on my usual lemon bars. It is a soft, yet denser cake, covered with a sweet orange syrup. This is my first time experimenting with fresh oranges, without any orange extract. While you can add orange extract to boost the flavour, I’d definitely recommend adding freshly squeezed orange juice to this one. The recipe yields 9 servings but you can easily double it. The cake is best served warm and would pair great with fresh fruit. Here is how you can make it!
1/4 cup coconut oil
1/3 cup erythritol sugar
1 tbsp orange zest
Freshly squeezed orange juice (I used 3 oranges)
3 medium-sized eggs
1 cup almond milk (or any plant-based milk)
1 1/2 cups gluten free flour
1 cup almond flour
1 tsp baking powder
2 tbsp honey + juice from 2 oranges (for the simple syrup)
Preheat the oven at 150ºC.
Whisk together coconut oil, eggs, sugar, and orange zest.
Mix in the orange juice.
In a separate bowl, mix the flours and baking powder together.
Sift in half of the dry mixture into the wet and fold in gently.
Alternate between adding in the almond milk and dry mixture until you get a smooth, thick batter.
Pour the batter into a lined baking tin and bake at 180ºC for 25-30 mins, until the top turns golden.
To make the simple syrup (traditionally made with equal parts sugar and water), slightly warm up some honey and mix in the orange juice.
Use a fork or skewer to poke small holes in the cake, drizzle the syrup all over and cut into squares before serving.
I hope you try out this recipe and find it helpful. I have a few more recipes coming out this month so keep an eye out for more gluten and dairy free baking. Please like and follow to support the healthboss community and thank you for reading, xoxo.
For those times when you’re craving a salty, crunchy snack and you have a can of chickpeas just laying around.
Today’s recipe is a quick one but if you want a quick snack that takes minimal effort then keep reading!
Chickpeas are packed with fibre, protein and several vitamins, which make them filling and the perfect plant-based protein snack. I love including them in recipes for a vegan protein option and you can even add them to your salads. Chickpeas are a versatile ingredient and can be used in a number of recipes. When it comes to chickpea snacks however, it’s best to make your own at home. Store-bought snacks can contain a number of unnecessary ingredients so it’s best to avoid the processed kind. The best part is that you can make any flavour combinations you want depending on which spices you use to make this chickpea recipe your own.
Nutrition facts (1 Cup chickpeas)
1 can of chickpeas
1tbsp olive oil
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp chilli powder
1/2 tsp thyme
Wash your chickpeas well and dry with a kitchen towel. I like to remove the skin to get the extra crispy.
Drizzle in your olive oil, (avocado oil is also an option) and add in your seasonings.
Stir until the chickpeas are evenly coated.
Bake in a preheated oven at 150ºC for about 1hr. Check on them and stir regularly to ensure they do not burn. Once they harden and turn golden brown they’re done.
You can store them in an airtight container for about 3-4 days.
Hey guys, welcome back to the blog, in this post I’m sharing a quick recipe for a gluten free fruit cake or loaf. This was pretty easy to make and should work with many adaptations so feel free to tweak it to your tastes. I am still experimenting with different flavours and ingredient combinations and I will be sharing those as well. If you have any gluten, dairy free recipes you’d like to see, please let me know down in the comments. So let’s get right into it…
2 cups gf flour
1 cup almond flour
1/4 cup coconut sugar/ erythritol sugar substitute
1/4-1/2 cup almond milk
1/2 tsp vanilla
1/2 tsp cinnamon
1/2 cup fruit mix (raisins, dried orange)
1/2 cup blueberries
1/2 cup seeds/nuts (optional)
1 tbsp lemon juice & zest
Combine the flours, sugar and spices in a bowl.
Then whisk the eggs and milk together and combine with the dry ingredients until well combined.
You may need to adjust the flour/milk ratio depending on the type of gluten free you’re using. I used a local blend but you will want a thick cake batter texture.
Fold in the fruit into the batter and pour into your mould, you can also add extra nuts/seeds as toppings toppings, I usually add pumpkin seeds.
Bake at 180ºC for 20-25 mins or until a skewer comes out clean.
You can store this up to two weeks in the fridge, I usually leave the loaf whole and cut it when serving. This recipe and other variations will be available in the ebook where I will share more tips on healthy gluten and dairy free baking. Thank you for reading, I hope you try out this recipe and please like and follow for more quick recipes xoxo.
Hey guys, it’s been a while since I’ve posted but I’m coming back with the best vegan smoothie bowl! This recipe is very easy to make and you don’t even need a high-powered blender (I used my Nutribullet) it may take longer but it’s worth it. I usually like having this as a snack but it also makes a great breakfast. You can also add any supplements/protein powder to your smoothie bowl ( I was out of protein that day). So here’s what you’ll need:
1/2 Cup frozen mango chunks
1/2 cup frozen blueberries
1/4 cup almond milk
1 tsp chia seeds
1tbsp almond butter
Pulse the mango, blueberries and almond milk for about 30 secs.
Stir with a spoon, gradually add the almond milk and pulse again.
Blend until smooth and scoop into a bowl, topping it with anything you like. You can also use any liquid sweetener you like.
Thank you for reading, comment down any of your favourite smoothie bowl flavours, I’m looking to try out new combos. This was a quick one but let me know what you think and please like and follow for more, xoxo.
Hey guys, welcome back to my blog. In this post, I’m going to share the 3 snacks I alternate between in a week. I always aim to be completely honest with my content, because I believe that transparency is necessary especially with health/fitness influencers. So, as you can tell, my snacks are loaded with carbs. Now, let me first say that carbs are not the enemy, it is true that some bodies thrive on a higher-protein diet, but that does not mean everyone will or that carbs are evil. I love carbs, they make me happy and they fuel my workouts which is why I have them in every meal. You can easily add more protein to these snack ideas with a few tweaks, but anything works as long as you’re using whole foods with real nutrients.
#1. Banana Toast
I love this combo, it’s something I’ve seen my family have plenty of times and I am here for it. You may think carb on carbs is scary but it’s a great pre-workout snack, especially when you’re going all out. I sprinkle some cinnamon on top and if you want you can add almond butter as well. You can use any type of bread you like, but I always have gluten free bread, I either bake it (here is the recipe) or buy this one.
#2. Banana Coffee Smoothie
I’ve talked about this one a couple of times and you can find the recipe here. However, a few alternatives that I’ve been liking are cacao-coffee with raw cacao powder and cacao nibs and vanilla protein. I also have a new recipe coming up so look out for that.
I love popcorn, it’s salty and crunchy and just fun to eat. This is my usual late night snack; I use raw popcorn kernels (I like this one), pop it in a small saucepan with a little bit of olive oil for 5-10 mins or until the popping slows down and sprinkle in some Himalayan pinks salt or garlic salt.
That’s it for today’s post, it was a quick one but I hope you enjoyed it. I’d love to know what are some of your favourite snacks so let me know down in the comments. Please follow and like for more recipes and health posts, xoxo.
Fluffy, delicious and guilt-free, these muffins will disappear in a minute! I came up with this recipe, craving for a healthy sweet treat and honestly, you wouldn’t even know whether they were gluten or dairy-free. I think cinnamon and raisins make the best combo and this recipe makes about 6 medium-sized muffins. If you’d like to see alternative ingredients for these muffins, let me know down in the comments below.
1 1/2 cup almond flour
1 1/2 cup gf flour (I used Neofoods All-purpose brown flour)
1/4 cup coconut sugar/ erythritol
2tbsp coconut oil
1 tsp cinnamon
1/2 tsp vanilla powder
1/2 tsp baking powder
1/4 cup raisins
In a bowl, whisk together the eggs, vanilla, cinnamon and sugar.
Add in the coconut oil, ensuring all ingredients are at room temp.
Fold in the flours and baking powder until well incorporated.
Fold in the raisins and spoon your batter into cupcake moulds, greased with coconut oil or lined with cupcake paper.
Bake at 180ºC for 30 mins (less in a preheated oven).
I hope you try out this recipe and let me know how it goes and what recipes you’d like to see in the future. Thank you for reading, please follow and like for more, xoxo.