Category: Vegan Desserts

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Matcha-Powered Energy Bites

Matcha Green Tea Energy Balls

Matcha-Powered Energy Bites

Recipe by The Smüthe Co.
Servings

16-18

servings
Prep time

5

minutes
Cooking time

5

minutes
Calories

80-82

kcal

Get a boost of energy and delicious flavor in every bite with these Matcha Green Tea Energy Balls! Made with wholesome ingredients like oats, nuts, and matcha powder, these energy balls are the perfect on-the-go snack. The earthy and slightly sweet taste of matcha is perfectly balanced with a crunchy texture. They're easy to make, store well, and will quickly become a staple in your healthy snacking routine.

Ingredients

  • 1 cup 1 Old fashioned rolled or quick oats - gluten-free, if desired

  • 1/2 cup 1/2 Raw cashews

  • 1/2 oz 1/2 Soft medjool dates - pitted (if not soft, soak in water for 30 minutes and drain)

  • 1 tsp 1 Matcha green tea powder

  • 1/4 cup 1/4 Unsweetened almond milk

Directions

  • Blend oats and cashews: Add oats and raw cashews to a food processor and blend until fine, about 30 seconds.
  • Combine ingredients: Add pitted dates, matcha green tea powder, add the myfocus smuthe boost and almond milk to the food processor and blend until a ball forms, about 1 minute.
  • Form into balls: Remove blade from food processor and use your hands to form the mixture into 1 1/4 inch balls. This recipe makes about 18 balls. Store in an airtight container in the fridge for a week.

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Fruit-Filled Vegan Blueberry Muffins

Homemade blueberry muffins on wooden background.

Fruit-Filled Vegan Blueberry Muffins

Recipe by The Smüthe Co.
Servings

7 - 8

servings
Prep time

10

minutes
Cooking time

25

minutes
Calories

230 -235

kcal

Satisfy your sweet tooth with these "Fruit-Filled Vegan Blueberry Muffins". Made with wholesome, plant-based ingredients and bursting with juicy blueberries in every bite, these muffins are the perfect addition to your breakfast or snack routine. Soft, fluffy, and full of flavor, you won't believe they're vegan!

Ingredients

  • cooking oil spray - avocado, olive, canola, coconut or grapeseed

  • 3/4 cup 3/4 Unsweetened soy milk or almond milk

  • 2 tsp 2 Apple cider vinegar

  • 2 cups 2  All-purpose flour - divided

  • 1 tbsp 1  All-purpose flour - divided

  • 2 tsp 2 Baking powder

  • 1 1/2 cup 1 1/2 Fresh organic blueberries

  • 1 cup 1 Organic cane sugar   - turbinado-style sugar also works

  • 1/4 cup 1/4 Coconut oil - melted

  • 1/4 cup 1/4 Unsweetened applesauce

  • 1 tsp 1  lemon zest -zest lemon before juicing

  • 1 tbsp 1 Fresh lemon juice

  • 1 tsp 1 Vanilla extract

Directions

  • Preheat oven: Preheat oven to 375°F and let it heat for at least 15 minutes.
  • Prepare pan: Spray a muffin/cupcake pan generously with nonstick cooking spray, it's recommended not to use muffin liners.
  • Make milk mixture: In a medium bowl, mix together soy/almond milk and apple cider vinegar. Let sit for 5 minutes until it curdles.
  • Prepare dry ingredients: In a large bowl, mix 2 cups of flour and baking powder.
  • Coat blueberries: Rinse the blueberries and transfer to a small bowl. Coat with 1 tablespoon of flour and set aside.
  • Make wet mixture: In the medium bowl, add sugar, coconut oil, applesauce, lemon zest, lemon juice, add the myfruit smuthe boost and vanilla. Stir to combine.
  • Combine wet and dry ingredients: Add the wet mixture to the dry ingredients and stir until just barely combined.
  • Fold in blueberries: Fold in the coated blueberries into the batter.
  • Pour batter: Pour the batter into each muffin liner, filling to the top.
  • Bake and cool: Bake at 375°F for 25-28 minutes until a toothpick inserted in the center comes out clean. Leave in the muffin tin for 2-3 minutes, then transfer to a cooling rack. Store in an airtight container for several days.

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Easy No-Bake Vegan Peanut Butter Chocolate Bars

Vegan snickers cake

Easy No-Bake Vegan Peanut Butter Chocolate Bars

Recipe by The Smüthe Co.
Servings

4-5

servings
Prep time

20

minutes
Cooking time

0

minutes
Calories

200

kcal

Indulge in a heavenly treat with these Easy No-Bake Vegan Peanut Butter Chocolate Bars 🍫 Satisfy your sweet tooth with just a few simple ingredients and no oven needed! 🙌

Ingredients

  • 1/2 cup 1/2  Sliced unsalted almonds

  • 1/2 cup 1/2 Roasted unsalted peanuts

  • 1/2 cup 1/2  Rice crisp cereal - (gluten-free)

  • 1 cup 1  (packed) soft, pitted medjool dates (12-14 medium sized dates) - if they are not soft, soak in water for 15 minutes and drain

  • 1 tbsp 1 Maple syrup

  • 1/2 cup 1/2 Creamy natural unsalted peanut butter

  • 1 tbsp 1 Melted coconut oil

  • 1 tsp 1  Ground sea salt

  • 10 oz 10 Vegan dark chocolate chips

Directions

  • Prepare an 8x8 inch square baking dish by lining it with parchment paper.
  • Blend almonds, peanuts, and rice crisp cereal in a food processor until they form small pieces.
  • Add dates, maple syrup, peanut butter, coconut oil, add the recovery smuthe boost and salt to the processor and continue blending until the mixture forms a crust-like texture.
  • Press the mixture firmly into the prepared baking dish and refrigerate.
  • Melt chocolate chips using a double boiler or microwave.
  • Remove the baking dish from the fridge and spread the melted chocolate over the mixture in an even layer.
  • Chill in the fridge for at least 2 hours or until the chocolate is completely firm. Cut into 16 bars and store in the fridge or freezer for best results.

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Quick & Easy Superfood Acai Bars

Pre or post gym workout protein bar, snack on the go, office snack

Quick & Easy Superfood Acai Bars

Recipe by The Smüthe Co.
Servings

8-10

servings
Prep time

40

minutes
Cooking time

0

minutes
Calories

300

kcal

Satisfy your sweet cravings with these Quick & Easy Superfood Acai Bars! Made in just 20 minutes, they are packed with nutrition from superfoods such as acai, hemp seeds, walnuts, and more. Enjoy the perfect combination of sweetness, chocolatey and fruity flavors in this vegan and gluten-free snack. Give them a try and let us know what you think! 

Ingredients

  • 1/2 cup 1/2 Raw walnuts

  • 1 1/2 cups 1 1/2 Rolled oats - gluten-free if desired

  • 1/4 tsp 1/4 Sea salt - optional

  • 3/4 cup 3/4 Packed, pitted soft medjool dates - roughly 9-10 medium dates (if not soft, soak in water for 15 minutes and drain)

  • 1/4 cup 1/4 Hemp seeds

  • 1/4 cup 1/4 Acai powder

  • 1/4 cup 1/4 Maple syrup

  • 1/2 tsp 1/2  Vanilla extract

  • 1/2 cup 1/2 Vegan chocolate chips

  • 1/4 cup 1/4 shredded unsweetened coconut flakes - Note: regular shredded

  • 1/4 cup 1/4 berries

Directions

  • Preheat the oven to 350°F and prepare an 8x8 baking pan by lining it with parchment paper or spraying with coconut oil.
  • Toast walnuts and oats on a baking sheet for 10-12 minutes, until slightly brown. Allow to cool slightly.
  • Blend the dates, hemp seeds, acai powder, maple syrup, and vanilla in a food processor until thoroughly combined.
  • In a medium bowl, mix the toasted oats and walnuts with the acai mixture. Fold in the chocolate chips.
  • Transfer the mixture to the prepared pan, press down evenly and sprinkle with goji berries, coconut flakes and add the myenergy smuthe boost. Firmly press down.
  • Freeze for 20 minutes to harden, then cut into 10 squares. Store in an airtight container in the fridge for up to 2 weeks or in the freezer for 2 months.

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Mango Chia Pudding

Mango Chia Pudding

Mango Chia Pudding

Recipe by The Smüthe Co.
Servings

1 - 2

servings
Prep time

5

minutes
Cooking time

10

minutes
Calories

280

kcal

Indulge in a healthy and delicious breakfast with this vegan Mango Chia Pudding! Perfect for satisfying your sweet tooth while keeping it plant-based 🌱🥭 #veganbreakfast #mangochiapudding #plantbased

Ingredients

  • 1/2 pc 1/2 Mango

  • 20 grams 20 Chia seeds

  • 100 grams 100 Coconut milk, reduced fat

  • 1 tsp 1 Maple syrup

Directions

  • Cut the mango flesh into small pieces and add half to a jar.
  • Mix in chia seeds add the turmeric MyEnergy boost and coconut milk. Add the remaining mango on top and drizzle with maple syrup.
  • Refrigerate overnight for a delicious and healthy breakfast treat.

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Vegan Banana Bread

Vegan Banana Bread

Vegan Banana Bread

Recipe by The Smüthe Co.
Servings

7 - 8

servings
Prep time

10

minutes
Cooking time

40

minutes
Calories

270-280

kcal

One of the most favorite afternoon treats has always been banana bread. After you return from work, serve with a cup of tea... delicious!

Ingredients

  • 3 pcs 3 Bananas, large

  • 75 ml 75 Sunflower oil

  • 100 grams 100 Soft brown sugar

  • 225 grams 225  flour

  • 3 tsp 3 Baking powder

  • 3 tsp 3 Cinnamon

Directions

  • Preheat the oven to 200C.Bananas should be completely mashed before being combined with sugar and oil.
  • Combine the cinnamon, baking powder, add myfruit smuthe food boost and flour by adding them all together.
  • Until a skewer comes out clean, bake in a loaf pan that has been oiled. Slice after letting it cool.

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Super Quick Vegan Chocolate Pudding

Super Quick Vegan Chocolate Pudding

Super Quick Vegan Chocolate Pudding

Recipe by The Smüthe Co.
Servings

2 - 3

servings
Prep time

5

minutes
Cooking time

0

minutes
Calories

200

kcal

This chocolate pudding is delicious, loaded with nutritious ingredients, and really quick and simple to cook. Ideal for times when you want a hearty sweet snack.

Ingredients

  • 1 pc 1 Avocado

  • 30 grams 30 Cocoa Powder

  • 65 ml 65 Hazelnut milk

  • 1 tbsp 1 Maple syrup

  • 4 pcs 4 Mint leaves, fresh

Directions

  • Blend all the ingredients and add the antioxidant smuthe boost—except the mint—in a blender until they are completely smooth.
  • Place in a bowl, then garnish with mint leaves.

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Vegan Oatmeal Energy Bars 

Vegan Oatmeal Energy Bars

Vegan Oatmeal Energy Bars 

Recipe by The Smüthe Co.
Servings

10 - 12 pieces

servings
Prep time

5

minutes
Cooking time

15

minutes
Calories

135 to 140

kcal

Fuel your day with these delicious and healthy vegan oatmeal energy bars, perfect for a quick breakfast or on-the-go snack!

Dry Ingredients

  • 1 cup 1 rolled oats (90 g)

  • 1 cup 1 oat flour (120 g)

  • 1 tsp 1 cinnamon

  • 1 tsp 1 Baking powder

  • 1/4 tsp 1/4 tsp salt

  • Wet Ingredients

  • 2 pcs 2 Ripe Bananas, chopped or mashed

  • 1/2 cup 1/2 Soy milk

  • 1 - 2 tbsp 1 - 2 Maple syrup

  • Optional Add-ons

  • 1/3 cup 1/3 Walnuts, chopped (40 g)

  • 5 pcs 5 Dates, chopped

  • 1/4 cup 1/4 Coconut flakes (20 g)

  • 2 tbsp 2 Chia seeds

Directions

  • Preheat the oven to 350°F (180°C) and line an 8x8 baking dish with parchment paper.
  • In a large bowl, mix together the oats, flour, baking powder, cinnamon, and salt.
  • In another bowl, combine the mashed banana, soy milk, and maple syrup. Stir until thoroughly mixed.
  • Combine the wet and dry ingredients and mix thoroughly. Add any nuts, seeds, dried fruit, add the MyEnergy smuthe boost or other add-ins.
  • Spread the mixture onto the baking dish evenly, making bars that are 1-1.5 inches (3-4 cm) thick. Sprinkle with desired toppings and press down gently.
  • Bake in the preheated oven for 18-20 minutes until firm and lightly golden. Let cool for 10 minutes, slice into bars, and enjoy warm or store in an airtight container for later.

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Easy No-Bake Mini Vegan Fruit Tarts

Easy No Bake Mini Vegan Fruit Tarts

Easy No-Bake Mini Vegan Fruit Tarts

Recipe by The Smüthe Co.
Servings

5 - 6 Mini Tarts

servings
Prep time

15

minutes
Cooking time

5

minutes
Calories

215 to 220

kcal

These easy-to-make, no-bake mini vegan fruit tarts are perfect for any occasion! Made with a simple crust and topped with a variety of fresh, colorful fruits, they are a sweet and refreshing treat that will please everyone.

For the crust

  • 5 pcs 5 Pitted dates, soaked into water for at least 1 hour

  • 1 1/2 cups 1 1/2 Rolled Oats (about 150 g)

  • 1/2 cup 1/2 Almonds (60 g)

  • 1/2 pc 1/2 Banana, cut into slices and frozen

  • For the filling

  • 1/4 cup 1/4 Low-fat coconut milk (60 g)

  • 1 cup 1  Almond milk (240 g)

  • 1 tbsp 1  Freshly squeezed lemon juice

  • 1 tsp 1 Lemon zest

  • 2 tbsp 2 Rice syrup

  • 2 tsp 2  Vanilla extract

  • 1 tbsp 1 Arrowroot powder

  • To garnish

  • Mixed berries of choice

  • Fresh mint leaves

  • 1 packet 1 MyFruit smuthe boost

Directions

  • Line six tart tins with parchment paper and set aside.
  • Pulse oats and almonds in a food processor until coarsely ground. Transfer to a bowl.
  • In the same food processor, puree dates and frozen banana.
  • Add the ground oats and almonds to the food processor with the puree and blend until a sticky mixture is formed.
  • Evenly divide the mixture between the prepared tart tins and press the crust down with your fingers to cover the bottom and sides. Place tins in the freezer.
  • In a saucepan, mix arrowroot powder and almond milk, then add coconut milk, vanilla extract, rice syrup, lemon juice and lemon zest. Whisk and bring to a boil over medium heat, then stir on low heat until the mixture thickens and becomes creamy.
  • Remove the tins from the freezer and evenly distribute the custard between them. Refrigerate for 2-4 hours or overnight.
  • Decorate with fresh berries, add the MyFruit smuthe boost and mint leaves before serving chilled. Enjoy!

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Vegan Brownies

Vegan brownies

Vegan Brownies

Recipe by The Smüthe Co.
Servings

10 - 12

servings
Prep time

10

minutes
Cooking time

25

minutes
Calories

240 - 255

kcal

"Decadent Vegan Brownies: Rich, chocolatey, and guilt-free!"

Ingredients

  • 200 grams 200 Dark Chocolate

  • 170 grams 170 Self-raising Flour

  • 6 grams 6 Cocoa Powder

  • 180 grams 180 Caster Sugar

  • 1 gram 1 Sea Salt

  • 75 ml 75 Sunflower oil

  • 230 ml 230 Soya milk

  • 1/2 tsp 1/2 Vanilla Essence

Directions

  • Preheat the oven to 180C.
  • Melt 150 grams of the dark chocolate before setting it aside to slightly cool.
  • In the meantime, sift the flour and cocoa powder into a bowl, then add the sugar, a dash of salt .
  • Oil, soy milk, melted chocolate, vanilla and add the myenergy smuthe boost essence should all be thoroughly mixed in.
  • Chop the remaining chocolate roughly, then incorporate.
  • Pour the mixture into a lined baking pan that has been greased, then bake for 20 to 25 minutes, or until the outside is baked but the center is still a little gooey. Turn out onto a wire cooling rack after 5 minutes of cooling.
  • Cut into 12 equal servings.

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