These small bites are really simple to prepare and will be a huge hit for your social gathering. First, you whisk together all the ingredients for the sauce that you spread on the cauliflower bites. You then bake them in the oven and serve them with the creamy avocado spread.

These bites are the perfect gluten-free and vegan replacement for the traditional chicken wings. Below you will find the simple recipe for making these cauliflower bites and the creamy avocado dip. Be sure to check out the recipes on Aloha’s website for more inspiration for your social gathering!

5.0 from 1 reviews

Buffalo and Tahini Cauliflower Bites {Gluten-Free, Vegan}

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

These spicy cauliflower bites are the perfect snack for a games night or social gathering. They are the perfect gluten-free and vegan replacement for the traditional chicken wings.

Author: Homemade Hearts

Serves: 6-8 portions

Ingredients

• ½ cup Franks Red Hot Buffalo Wing Sauce
• 2 tablespoons tahini
• 2 tablespoons apple cider vinegar
• 2 tablespoons white rice flour
• 1 teaspoon tamari sauce
• 1 teaspoon garlic powder
• 1 head cauliflower, cut into bite size pieces

Instructions

1. Preheat oven at 425 degrees F.
2. In a small bowl, whisk together Buffalo Wing sauce, tahini, apple cider vinegar, rice flour, tamari and garlic powder until smooth.
3. Place cauliflower bites into a large mixing bowl and pour sauce over cauliflower. Mix and toss until all the pieces are evenly coated in sauce.
4. Place cauliflower bites onto a parchment lined baking sheet.
5. Bake in preheated oven for 30 minutes or until the cauliflower is well cooked. Flip the bites halfway through the baking to help them cook evenly on both sides.
6. Serve warm as a snack or side dish with the avocado tahini dip.

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5.0 from 1 reviews

Creamy Avocado Dip

 

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Prep time

10 mins

Total time

10 mins

 

This simple avocado dip is so creamy and can be served with the buffalo and tahini cauliflower bites. You can also use this dip on any other vegetables or use it as a spread in sandwiches and wraps.

Author: Homemade Hearts

Serves: 1 cup

Ingredients

• 2 ripe avocados
• 2 tablespoons tahini
• 2 tablespoons lime juice
• 1 teaspoon Franks Red Hot Buffalo Wing Sauce (optional)
• ½ teaspoon garlic powder
• ½ teaspoon sea salt

Instructions

1. Place all ingredients in high speed blender or food processor. Blend until smooth.
2. Serve with buffalo and tahini cauliflower bites, with vegetables or as a spread on sandwiches.

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I used some awesome tri colour popping corn kernels that I found at Costco, but this is not essential for the recipe. You can use any type of kernels that you have on hand! Preparing this snack is so simple: you take some popcorn on which you drizzle black truffle olive oil and sprinkle black truffle sea salt. I found the olive oil and sea salt at our local olive oil tasting room called O’Leva, but check in your local area, there is definitely a lovely place where you will be able to find black truffle products… and once you try it, you cannot go without it!

The best trick I found to evenly distribute the seasoning in your popcorn is to place everything in a bag and shake it! It is so much fun to prepare! Here is the super simple recipe.

Black Truffle Popcorn

 

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Prep time

5 mins

Total time

5 mins

 

This amazing healthy snack is flavoured with black truffle olive oil and sea salt. So simple yet so delicious!

Author: Homemade Hearts

Serves: 2 portions

Ingredients

• 8 cups popped popcorn (1/3 cup popping corn kernels)
• 1 tablespoon black truffle olive oil
• ½ teaspoon black truffle sea salt (or regular sea salt)

Instructions

1. Place popped popcorn in a large ziploc bag.
2. Drizzle popcorn with olive oil and sprinkle sea salt.
3. Close the bag, leaving air inside the bag.
4. Shake the bag to distribute the oil and sea salt on all the popcorn pieces.
5. When well seasonned, pour into two bowls and enjoy!
6. You can store prepared popcorn in airtight container for 3-4 days.

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Chocolate bark is the perfect treat to have on hand during the holiday season. This gorgeous festive bark is made with only 5 ingredients and it is so beautiful and delicious! It is the perfect gift for friends and colleagues, and the perfect snack when you want that chocolate fix!

This festive bark is made with the best ingredients, where swirls of dark Belgian chocolate are melted with white chocolte. The chocolate also contains almond butter and is topped with almond and cranberries to add crunch, sweetness and colour.

The process to make this chocolate bark is quite simple and here are a few step-by-step pictures. You first temper your chocolate by following the easy instructions in the recipe below. I followed the procedure for tempering chocolate from the Cook’s Illustrated and it gave such a beautiful result! The chocolate is all shiny and snappy, if you have never tempered chocolate before, I truly recommend you try it, it makes a world of difference with the final result! Once your chocolate is tempered, you mix in almond butter in white chocolate and almonds and cranberries in the dark chocolate.

Then you drop spoonfulls of that rich white and dark chocolate onto a parchment lined baking sheet. It does not need to be even since you will then swirl it!

Using a butter knife or chopstick, you then trace horizontal and vertical lines in the chocolate to create beautiful swirls and smooth the surface.

The final step is to throw the rest of the almonds and cranberries to top your this beautiful bark! Then, you simply need to let it cool down at room temperature for a few hours, and finally break it into pieces.

Chocolate bark can be so expensive when you buy it in the store, so I strongly encourage you to try making your own! You can change up some of the ingredients to make it with your favourite toppings and you will have gorgeous treats to share with loved ones!

Almond & Cranberry Swirled Chocolate Bark

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

This festive bark is made with swirls of belgian dark and white chocolate, filled with almond butter and topped with almonds and cranberries. This simple 5 ingredient treat will certainly please the crowds!

Author: Homemade Hearts

Serves: about 20-25 pieces

Ingredients

• 6 cups Belgian dark chocolate
• 4 cups white chocolate
• 3 tablespoons almond butter
• 1 cup almonds, roughly chopped
• 1 cup dried cranberries

Instructions

1. To temper chocolate, place 4 cups of dark chocolate in a large glass measuring cup and 3 cups of white chocolate in a separate glass measuring cup.
2. Place both measuring cups over pots of warm water over medium heat.
3. Mix chocolate regularly until melted. Do not bring the water to a boil since you want the chocolate to melt slowly.
4. When chocolate is melted, remove from heat.
5. Add the extra 2 cups of dark chocolate in the melted dark chocolate cup and mix until it is all melted.
6. Add the extra cup of white chocolate in the melted white chocolate cup and mix until it is all melted.
7. Mix ½ cup chopped almonds and ½ cup cranberries in dark chocolate.
8. Mix almond butter in melted white chocolate.
9. On a parchment-lined baking sheet, drop spoonfuls of white chocolate, about 2-3 inches apart.
10. Drop spoonfuls of dark chocolate in between and all around the white chocolate circles.
11. Using a butter knife or chopstick, trace vertical and horizontal lines in the chocolate to create beautiful swirls.
12. Top chocolate with the rest of the chopped almonds and cranberries.
13. Cool at room temperature for a few hours.
14. Break bark into pieces (you can also cut the bark with a knife if you want to get even pieces).
15. Store in an airtight container at room temperature.

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When I decided to develop a new recipe for stuffed dates, I wanted to create something that can replace the typical dates stuffed with blue cheese and proscuitto. I wanted to create a treat that fills you with energy, while being dairy-free and meat free and I think I just found the perfect combination of ingredients to achieve ultimate flavour. To fill these plump Medjool dates, I combined almond butter with hemp seeds, chia seeds and coconut flour. To this paste is added freshly squeezed orange and lime juice and zest. The resulting citrus flavour just bursts in your mouth.

And here is what all those ingredients mixed together looks like! You get these lovely little dates that are perfect for an appetizer, snack or even a dessert.

Power Booster Citrus Stuffed Dates {Gluten-Free, Vegan}

 

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Prep time

20 mins

Total time

20 mins

 

These dates are packed with protein and superfoods. The citrusy taste from the fresh orange and lime juice gives it a burst of flavour.

Author: Homemade Hearts

Serves: 15 stuffed dates

Ingredients

• 15 Medjool dates
• zest from 1 orange
• zest from 1 lime
• ¼ cup almond butter
• ¼ cup hemp seeds
• 2 tablespoons lime juice, freshly pressed
• 2 tablespoons orange juice, freshly pressed
• 2 tablespoons coconut flour
• 1 tablespoon chia seeds

Instructions

1. Slice an opening, lengthwise, in the top of the Medjool dates and remove the pit. Set pitted dates aside.
2. Clean one orange and one lime. Using a zester or grater, cut the zest from the fruits. Place zest in a small dish and set aside.
3. In a medium mixing bowl, combine almond butter, hemp seeds, lime juice, orange juice, coconut flour and chia seeds. Mix well until you obtain a thick paste.
4. Incorporate ½ of the orange and lime zest into the almond butter mixture.
5. Form ¾ inch balls with the almond butter mixture and place inside dates. Press the sides of the dates for form the almond paste in the same shape as the date. Repeat this step until you have stuffed all the dates.
6. Sprinkle the leftover zest over the dates and serve.

Notes

You can keep these stuffed dates in the refrigerator for 3-4 days.

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Here is another fun recipe that I love to prepare when I have extra beets on hand: a flavourful roasted beet spread. It is a very versatile spread that you can use on sandwiches, wraps and salads. It is also so delicious to eat it as a dip with crackers or vegetables.

Roasted Beet Spread

 

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Prep time

10 mins

Total time

10 mins

 

This roasted beet spread will add flavour to all your sandwiches and wrap. It is also delicious as a spread on cracker, or as a dip with vegetables.

Author: Homemade Hearts

Serves: 2½ cup

Ingredients

• 2 cups roasted beets (2-3 medium beets)
• ¼ cup tahini
• 3 tablespoons lemon juice
• 2 tablespoons fresh parsley
• 2 cloves garlic
• 3 tablespoons olive oil
• ½ teaspoon sea salt

Instructions

1. Blend all ingredients together into a blender.
2. Store in an airtight container in the refrigerator for one week,
3. Spread on sandwiches, wraps, crackers or serve as a dip with vegetables.

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These delicious crispy squares are topped with a layer of dark chocolate, crunchy almonds and fleur de sel – a heavenly combination!  I have made them several times as a last minute treat for guests or for my Seaberry workshop participants and they disappeared very quickly every single time! Hope you enjoy these decadent treats!

No Bake Crispy Chocolate Fleur de Sel Squares {Gluten-free, Vegan}

 

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Prep time

20 mins

Total time

20 mins

 

These crispy chocolate treats are topped with dark chocolate, crunchy almonds and a touch of fleur de sel. They are the perfect sweet treat that can be prepared in less than 20 minutes. To top it all off, these treats are gluten-free and vegan!

Author: Homemade Hearts, adapted from Bojon Gourmet

Serves: 16 squares

Ingredients

Crispy Chocolate Squares

• ⅓ cup maple syrup
• ⅓ cup agave nectar
• ¼ cup peanut butter
• 1 cup dark chocolate wafers (or semi-sweet chocolate chips)
• 1 tablespoon coconut oil
• ⅛ teaspoon sea salt
• 4 cups crips cereal (I use Nature's Path Organic Sunrise Crunchy Honey Cereals, but you can also use crispy rice, corn flakes or any other super crispy cereal you have in your pantry)

Chocolate Topping

• 1 tablespoon coconut oil
• ½ cup dark chocolate wafers
• 2 tablespoons slivered almonds
• ⅛ teaspoon fleur de sel

Instructions

Crispy Chocolate Squares

1. In a large saucepan, bring maple syrup and agave nectar to a boil over medium heat. Let boil for 1 minute while stirring continuously to avoid burning.
2. Remove from heat and stir in peanut butter, ½ cup dark chocolate, coconut oil and sea salt.
3. Once everything is melted and you have a uniform paste, fold in crispy cereals.
4. Line a 8 inch square baking dish with parchment paper.
5. Pack crispy chocolate mixture firmly into lined baking dish.
6. Place another piece of parchment paper on top of the dish and press on the mixture firmly with your hands to pack it down. Remove the top piece of parchment paper and set dish aside while preparing chocolate topping.

Chocolate Topping

1. In a small sauce pan, melt coconut oil and chocolate over low heat, stirring constantly until melted.
2. Pour melted chocolate over the crispy squares and top with slivered almonds and fleur de sel.
3. Place dish in refrigerator and let the squares set for about 4 hours, or until chocolate on top is firm.
4. Cut into 16 squares.
5. Store these squares in refrigerator for up to one week.

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These cookies are super quick to make and will likely disappear as quickly! They are the perfect snack for tea time and also a tasty post-workout snack. I love to eat them for breakfast, it gives me all the energy I need to start my day on the right foot!

Soft Pumpkin and Almond Cookies {Gluten-Free, Vegan}

 

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Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

These chewy and spicy pumpkin cookies are high in protein and nutrients and completely gluten-free and vegan. They are made with just a few simple ingredients: pumpkin puree, almond flour, almond butter, chia seeds, cranberries, crunchy pecans and spices.

Author: Homemade Hearts

Serves: 2 dozens

Ingredients

• 3 cups almond flour
• 2 tablespoons baking powder
• 1 cup pumpkin puree
• ½ cup brown sugar
• ¼ cup almond butter
• 2 tablespoons chia seeds
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 tablespoon vanilla extract
• ½ teaspoon sea salt
• ½ cup dried cranberries
• ½ cup chopped pecans
• 24 pecan halves

Instructions

1. Preheat oven at 350 degrees F.
2. In a small mixing bowl, combine almond flour and baking powder. Set aside.
3. In a large mixing bowl, combine pumpkin puree with brown sugar, almond butter, chia seeds, cinnamon, ginger, vanilla and salt.
4. Incorporate almond flour into wet mixture until dough forms.
5. Fold in cranberries and pecans and mix gently until evenly distributed.
6. Using a large ice cream scoop, place balls of cookie dough 1-2 inches apart on a parchment lined baking sheet.
7. Press cookies down and top each cookie with a pecan half.
8. Cook in preheated oven for 16-20 minutes, or until golden.
9. Remove from oven and let cool on baking sheet for approximately 20 minutes before tranferring onto a wire rack.
10. Store in an airtight container in the refrigerator for one week.

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When I was growing up, my mom used to make blueberry yogurt muffins almost every week. As I watched her cook, I was so amazed at the magic that made the yogurt double in size. Once they were out of the oven, my brother and I would jump on the hot tray to take the first bite into these amazing muffins filled with juicy blueberries. It would take no time to have two dozen muffins disappear in our household! To bring back those sweet memories, I decided to adapt my mom’s classic recipe very slightly to make them gluten-free.

On my last trip to Costco, I made an amazing discovery. I found a bag of all purpose gluten-free flour blend made by Cloud 9. I have to confess that over the years, I have tried many different types of gluten-free flour blends. I have also tried to create my own blend using various recipes, but the all purpose gluten-free flour made by Cloud 9 is by far the best blend I have tried! I can truly replace one cup of wheat flour in a recipe and gives a very similar final result.  After adapting my mom’s recipe, it gave a moist cupcake, that holds together really well and has a similar delicious taste to the original recipe!

What were your favourite recipes when you were a child? What food do you remember eating and loving so much as you were growing up? Let me know what they are in the comments below or on my Facebook Page. I will pick a few of your favourite meals and create a delicious gluten-free version!

5.0 from 1 reviews

Blueberry Yogurt Muffin {Gluten-Free}

 

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Prep time

20 mins

Cook time

20 mins

Total time

40 mins

 

This is a recipe that I adapted from my mom's amazing yogurt muffins. She used to make them almost every week when I was growing up - they are such a delight: moist, tasty and healthy. This is the gluten-free version that you can enjoy for breakfast or as a snack.

Author: Homemade Hearts

Serves: 2 dozens

Ingredients

• 2 cups plain yogurt (I use organic yogurt)
• 2 teaspoons baking soda
• 1 cup brown sugar
• 1 cup vegetable oil (I use grapeseed or avocado oil)
• 2 eggs
• 1 cup rolled oats
• 2 teaspoons vanilla extract
• 2 cups all purpose gluten-free flour blend (I use Cloud 9 flour blend)
• 4 teaspoons baking powder
• 2 cups blueberries (frozen or fresh)

Instructions

1. Preheat oven at 350 degrees F.
2. Grease or line muffin pan with paper.
3. Combine yogurt and baking soda. Set aside, you will see that the yogurt will rise and almost double in size.
4. In a large mixing bowl, mix together brown sugar, oil and eggs.
5. Add oats and vanilla and mix well.
6. In a separate bowl, mix gluten-free flour blend baking powder.
7. Incorporate flour into oil mixture and mix well.
8. Fold in yogurt.
9. Add blueberries and mix gently until evenly distributed.
10. Using a medium ice cream scoop, place one scoop of muffin mixture in each of the 24 greased or lined muffin cups.
11. Bake in preheated oven for approximately 20 minutes, or until a toothpick inserted in the center of the muffin comes out clean (except for some blue from the blueberries)

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When you bite into this truffle, you first feel the crunch of the dark chocolate coating and then your teeth adventure into a layer of smooth pumpkin pie filling that is sweet and spicy. The combination of flavours and texture is so amazing. These small truffles are great to bring at a potluck or dinner party – I can guarantee you that they will not last long!

Pumpkin Pie Truffles {Gluten-Free, Vegan}

 

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These healthy pumpkin pie truffles are filled with pumpkin puree, coconut and spices, and dipped in dark chocolate. This is an indulgent treat that is super healthy, entirely gluten-free and vegan, but they are so decadent that no one will even know!

Author: Homemade Hearts

Serves: 16-20 truffles

Ingredients

Pumpkin Pie Truffles

• 1 cup unsweetened coconut flakes
• 1 cup pumpkin puree
• ½ cup almond flour
• 4 tablespoons maple syrup
• 2 teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon allspice

Chocolate Coating

• 2 cups dark chocolate chips
• 1 tablespoon coconut oil

Garnish

• 3 tablespoons unsweetened coconut flakes
• ¼ teaspoon turmeric
• ¼ teaspoon ground cinnamon

Instructions

1. In a high speed blender or food processor, blend coconut for a few minutes until it turns into a thick paste, or has a coconut butter consistency.
2. Mix the coconut paste with pumpkin puree, almond flour, maple syrup, cinnamon, ginger and allspice.
3. Roll the pumpkin truffles into one inch balls and place on parchment paper lined baking sheet.
4. Refrigerate balls for 10-15 minutes to allow them to firm up.
5. While the balls are cooling, prepare a water bath and melt dark chocolate with coconut oil, stirring constantly until smooth.
6. Dip pumpkin pie truffles into melted chocolate and place back onto the lined baking dish.
7. Sprinkle the truffles with coconut flakes that are coloured with turmeric and cinnamon.
8. Refrigerate for about 30 minutes, or until the chocolate is firm.
9. Transfer the pumpkin pie truffles into an airtight container. Store in the fridge for 1-2 weeks.

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Today, I am sharing two recipes for great post-workout refueling treats: mango and blueberry protein popsicles. It only takes about 5 minutes to make them and it is as easy as blending a smoothie. With only one recipe, you will have lots of great popsicles to enjoy after your workouts.

For these recipes, I used the LeanFit Complete Green Protein Powder because it is vegan and gluten-free, but you can easily substitute it with any protein powder that you already use at home. Another vegan protein powder that I love is Vega. Let me know if you try other types of protein powder, I would love to hear about your favourite kind!

I really love these treats, but if you are not used to protein powder, you may find it a bit powdery at first, so you could put a little bit less powder in your mix. You can also try with to make these with other brands of protein powder, such as making a chocolate banana popsicle. The possibilities are endless!

Mango Protein Popsicles

 

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Prep time

5 mins

Total time

5 mins

 

These frozen post-workout treats are really creamy. The mangoes, bananas and coconut milk will cool you down while the protein powder will help your muscles recover.

Author: Homemade Hearts

Serves: 10 popsicles

Ingredients

• 3 mangoes
• 2 bananas
• ½ cup coconut milk
• ⅓ cup vegan vanilla protein powder (I used LeanFit Complete Green Protein Powder)

Instructions

1. Mix all ingredients in a blender.
2. Pour into popsicle molds.
3. Freeze for about 15 minutes.
4. Place popsicle sticks into the mold and put back into the freezer for 8 hours or more. Leave it there until ready to serve.

3.2.2708

Blueberry Protein Popsicles

 

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Prep time

5 mins

Total time

5 mins

 

These frozen post-workout treats are really creamy. The blueberries, bananas and coconut milk will cool you down while the protein powder will help your muscles recover.

Author: Homemade Hearts

Serves: 10 popsicles

Ingredients

• 3 bananas
• 2 cups frozen blueberries
• ½ cup coconut milk
• ⅓ cup vegan vanilla protein powder (I used LeanFit Complete Green Protein Powder)

Instructions

1. Mix all ingredients in a blender.
2. Pour into popsicle molds.
3. Freeze for about 15 minutes.
4. Place popsicle sticks into the mold and put back into the freezer for 8 hours or more. Leave it there until ready to serve.

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