Kalen Knowles

Indulge in the nostalgic taste of Twix bars with this vegan-friendly version. These homemade treats feature a buttery almond shortbread base, a gooey date caramel layer, and a rich chocolate coating. Perfect for satisfying your sweet cravings without any animal products!

Ingredients: For the Shortbread Base:. 1 cup almond flour. 2 tablespoons maple syrup. 2 tablespoons coconut oil, melted. For the Caramel Layer:. 1 cup dates, pitted and soaked in warm water for 10 minutes. 2 tablespoons almond butter. 2 tablespoons coconut oil, melted. 1 teaspoon vanilla extract. For the Chocolate Coating:. 1 cup dairy-free chocolate chips. 1 tablespoon coconut oil.

Instructions: Start by heating the oven to 350F 175C. Put parchment paper around the edges of a baking dish. Put almond flour, maple syrup, and melted coconut oil in a bowl and mix them together well. Spread the mixture out evenly in the baking dish that has been prepared. It should be baked for 10 to 12 minutes, or until it turns a light golden color. Take it out of the oven and let it cool down all the way. Melt the coconut oil and add the dates that have been soaked. Then, use a food processor to blend the mixture until it is smooth and creamy. Cover the cooled shortbread base with this caramel layer. Before you freeze the dish, put the caramel layer in it for about 30 minutes. To make the chocolate smooth, melt dairy-free chocolate chips and coconut oil in the bowl in 30-second increments while stirring each time. Take the baking dish out of the freezer once the caramel layer is firm. Bars should be made from the layered mixture. Cover the whole bar with the melted chocolate mixture by dipping it in it. Line a tray with parchment paper and put the coated bars on it. Put the tray back in the freezer for another 15 to 20 minutes, or until the chocolate sets. Take the bars out of the freezer once they are set. Keep them in the fridge in a container that won't let air in. Have fun with your vegan Twix bars!

Prep Time: 20 minutes

Cook Time: 10 minutes

Bell peppers that are filled with a tasty quinoa and bean mixture and then baked until they are done. A hearty and healthy dinner for summer.

Ingredients: 4 large bell peppers, halved and seeds removed. 1 cup quinoa, cooked. 1 cup black beans, cooked. 1 cup corn kernels. 1/2 cup salsa. 1 teaspoon cumin. 1 teaspoon chili powder. Salt and pepper to taste. Optional: sliced avocado and chopped cilantro for garnish.

Instructions: Warm the oven up to 175F 350C. Boil the quinoa and put it in a large bowl. Add the black beans, corn, salsa, cumin, and chili powder. Add pepper and salt. Fill each half of the bell pepper with the quinoa mix. Put the peppers that have been stuffed on a baking sheet that has seen paper on it. Peppers should be soft after 20 to 25 minutes in the oven. If you want, you can add chopped cilantro and sliced avocado as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

Indulge in the ultimate burger experience with this Avocado BLT Burger topped with a fried egg and zesty spicy mayo. It's a mouthwatering combination of flavors and textures that will leave you craving for more.

Ingredients: 1 lb ground beef. 4 hamburger buns. 4 slices of bacon. 2 ripe avocados, sliced. 4 large eggs. 4 lettuce leaves. 4 tomato slices. 1/2 cup mayonnaise. 1 tablespoon hot sauce. 1 teaspoon paprika. 1 teaspoon garlic powder. Salt and pepper to taste. Olive oil for frying.

Instructions: Set your grill or griddle on the stove to medium-high heat to get it ready. Put the ground beef, paprika, garlic powder, salt, and pepper in a bowl and mix them together. Mix it well, then shape it into 4 burger patties. In a pan over medium heat, cook the bacon slices until they are crispy. Take it off and let it dry on paper towels. Cook the burger patties on the grill for about 4 to 5 minutes on each side, or until they're done the way you like them. To make spicy mayo, mix the hot sauce and mayonnaise in a small bowl. Cook the eggs the way you like them in the same pan you used for the bacon. Add a little olive oil. If you want a deliciously messy burger, you can leave the yolks runny. For a minute or two, toast the hamburger buns on the grill until they get a little brown. Put the burgers together: Use a lot of spicy mayo to cover the bottom half of each bun. Add bacon, avocado slices, a fried egg, lettuce, and a tomato slice on top. Add the top bun last. Enjoy your Avocado BLT Burgers with Spicy Mayo and Fried Eggs right away!

Prep Time: 15 minutes

Cook Time: 15 minutes

Enjoy a tasty treat that tastes like fall with these Vegan Pumpkin Baked Donuts. They are soft and fluffy, and taste great with coffee or tea on a cool fall day. They are made with pumpkin puree and warm spices.

Ingredients: 1 cup pumpkin puree. 1/2 cup almond milk. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 2 teaspoons vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground ginger. 1/4 teaspoon salt.

Instructions: Preheat your oven to 350F 175C. In a large mixing bowl, whisk together the pumpkin puree, almond milk, maple syrup, melted coconut oil, and vanilla extract until well combined. Add the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt to the wet ingredients. Stir until just combined, being careful not to overmix. Spoon the batter into a greased donut pan, filling each cavity about 2/3 full. Bake for 12-15 minutes, or until a toothpick inserted into the donuts comes out clean. Allow the donuts to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Optional: Dust the cooled donuts with powdered sugar or drizzle with a glaze of your choice before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes

This Mushroom Kale Pasta with Pancetta is a flavorful and satisfying dish that combines earthy mushrooms, hearty kale, and savory pancetta. It's quick and easy to prepare, making it perfect for a weeknight dinner.

Ingredients: 200g pasta. 100g pancetta, diced. 200g mushrooms, sliced. 2 cups kale, chopped. 2 cloves garlic, minced. 1/4 cup olive oil. Salt and pepper to taste. Grated Parmesan cheese for garnish.

Instructions: Follow the directions on the package to boil the pasta until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. When you add the diced pancetta, cook it until it gets crispy. Take it out of the pan and set it aside. Put garlic and mushrooms in the same pan. It will take about 5 minutes of cooking until the mushrooms are soft. Put chopped kale in the pan and cook for two to three minutes, until it softens. Put the pancetta and cooked pasta back in the pan. Add everything to the bowl and mix it well. Add pepper and salt to taste. Grate some Parmesan cheese on top and serve hot. We hope you enjoy your Pancetta and Mushroom Kale Pasta!

Prep Time: 10 minutes

Cook Time: 15 minutes

This Spiced Indian Slaw is a refreshing and vibrant dish packed with flavors and textures. The combination of crunchy cabbage, sweet carrots, colorful bell peppers, and aromatic spices creates a delightful salad perfect for any occasion.

Ingredients: 1 small cabbage, shredded. 2 carrots, grated. 1 red bell pepper, thinly sliced. 1 green bell pepper, thinly sliced. 1/2 cup chopped cilantro. 1/4 cup chopped mint leaves. 1/4 cup roasted peanuts, crushed. 1/4 cup raisins. Juice of 2 limes. 2 tablespoons olive oil. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon turmeric powder. Salt and pepper to taste.

Instructions: Shred cabbage, grate carrots, slice bell peppers, chop cilantro, chop mint leaves, crush peanuts, and add raisins to a large bowl. Put lime juice, olive oil, ground cumin, ground coriander, turmeric powder, salt, and pepper in a small bowl. Mix them together with a whisk. Add the dressing to the slaw and mix it all together by tossing it. Put the dish in the fridge for at least 30 minutes with the lid on to let the flavors mix. Enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

These Grilled Patriotic Berry Skewers are a great way to celebrate Independence Day. These skewers are not only tasty, but they also add a touch of red, white, and blue to your dessert table. They are the perfect mix of sweet, sour, and gooey. They are quick and easy to make, and everyone will love them at your Fourth of July potluck!

Ingredients: 1 cup strawberries, hulled. 1 cup blueberries. 1 cup mini marshmallows. 1/4 cup honey. Wooden skewers.

Instructions: Preheat the grill to medium heat. Thread strawberries, blueberries, and marshmallows onto wooden skewers, alternating colors for a patriotic look. Place the skewers on the preheated grill and cook for 2-3 minutes per side, or until the marshmallows are lightly golden and the berries are slightly softened. While grilling, brush the skewers with honey to add a sweet glaze. Remove from the grill and let them cool for a few minutes. Serve the grilled berry skewers on a festive platter. Enjoy the delicious and patriotic treat!

Prep Time: 15 minutes

Cook Time: 6 minutes

Enjoy homemade salted caramel ice cream, which is rich and creamy and has just the right amount of sweetness and sea salt.

Ingredients: 1 cup granulated sugar. 6 tablespoons unsalted butter. 1/2 cup heavy cream. 1 teaspoon sea salt. 2 cups heavy cream, chilled. 1 cup whole milk. 3/4 cup granulated sugar. 1 teaspoon vanilla extract.

Instructions: Over medium heat, melt 1 cup of granulated sugar in a heavy-bottomed saucepan. Keep stirring it all the time until it melts and turns a deep amber color. Add the melted butter to the sugar that has been caramelized and mix it in well. Slowly add 1/2 cup of heavy cream while stirring all the time until the mixture is smooth. Take it off the heat and add the sea salt. Leave to cool all the way down. Put chilled heavy cream, whole milk, 3/4 cup of granulated sugar, and vanilla extract in a different bowl. Use a whisk to mix the ingredients until the sugar is gone. Add the caramel sauce that has been cooled to the cream mixture and mix it well with a whisk. Put the mixture into an ice cream maker and churn it according to the machine's directions until it's the consistency of soft serve. Cover the churned ice cream and put it in a container that can go in the freezer. Freeze for at least 4 hours, or until it is firm. Serve salted caramel ice cream that you made yourself and have fun!

Prep Time: 30 minutes

Cook Time: 15 minutes

With the rich tastes of peanut butter and chocolate, along with the salty crunch of crushed pretzels, these brownie bars are a delicious treat for any event.

Ingredients: 1 cup peanut butter. 1/2 cup unsalted butter. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup all-purpose flour. 1/4 cup cocoa powder. 1/2 teaspoon salt. 1 cup crushed pretzels.

Instructions: Preheat oven to 350F 175C and grease a 9x9 inch baking pan. In a microwave-safe bowl, melt together peanut butter and butter until smooth. Stir in sugar until well combined. Beat in eggs and vanilla extract. Fold in flour, cocoa powder, and salt until just combined. Spread batter evenly into prepared pan. Sprinkle crushed pretzels over the batter, pressing lightly to adhere. Bake for 25-30 minutes or until a toothpick inserted into the center comes out with moist crumbs. Allow to cool completely in the pan before cutting into bars.

Prep Time: 15 minutes

Cook Time: 25 minutes

These Mint Chocolate Chip Donuts are a delicious way to savor the delightful combination of mint and chocolate. They're ideal for a sweet treat, and their green hue brings a playful element to any gathering.

Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1/4 cup unsweetened cocoa powder. 1/2 teaspoon baking powder. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup buttermilk. 1/4 cup vegetable oil. 1 egg. 1/2 teaspoon mint extract. 1/4 cup mini chocolate chips. Green food coloring optional. Powdered sugar for dusting.

Instructions: Preheat your oven to 350F 175C and grease a donut pan. In a mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk together the buttermilk, vegetable oil, egg, and mint extract. Add green food coloring if desired for a minty color. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the mini chocolate chips. Transfer the batter into a piping bag or a zip-top bag with a corner snipped off. Pipe the batter into the prepared donut pan, filling each cavity about 2/3 full. Bake in the preheated oven for 8-10 minutes or until a toothpick inserted into a donut comes out clean. Allow the donuts to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Once cooled, dust the donuts with powdered sugar and serve.

Prep Time: 15 minutes

Cook Time: 10 minutes

This Crispy Kale Salad with Roasted Beets and Spicy Candied Pecans is a delightful combination of earthy beets, crunchy kale, and sweet-spicy pecans. It's a perfect balance of flavors and textures that will leave you craving for more. You can also customize it with goat cheese and dried cranberries for extra richness and sweetness.

Ingredients: 4 cups kale, stems removed and chopped. 2 medium-sized beets, roasted and diced. 1 cup pecan halves. 1/4 cup granulated sugar. 1/2 tsp cayenne pepper. 1/4 tsp salt. 1/4 cup olive oil. 2 tbsp balsamic vinegar. 1 tbsp maple syrup. Salt and pepper to taste. 1/4 cup crumbled goat cheese optional. 1/4 cup dried cranberries optional.

Instructions: Preheat your oven to 350F 175C. In a small saucepan, combine sugar, cayenne pepper, and salt over medium heat. Stir until sugar melts and forms a syrup-like consistency. Add pecans and coat them with the spicy syrup. Remove from heat and let them cool on a parchment-lined baking sheet. In a large bowl, massage the kale with olive oil and balsamic vinegar until it softens and wilts slightly. Add the diced roasted beets to the kale and toss to combine. In a separate bowl, mix the maple syrup and a pinch of salt. Add the candied pecans and toss to coat them evenly. Sprinkle the candied pecans over the salad. Optionally, top the salad with crumbled goat cheese and dried cranberries for added flavor. Season with salt and pepper to taste. Serve and enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes

This gluten-free pumpkin bread is moist, flavorful, and filled with sweet bites of dates. It's perfect for breakfast, a snack, or dessert, and it's vegan-friendly!

Ingredients: 1 1/2 cups gluten-free flour blend. 1 cup pumpkin puree. 1/2 cup coconut sugar. 1/4 cup melted coconut oil. 1/4 cup almond milk. 1 tsp vanilla extract. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp ground cloves. 1/4 tsp salt. 1/2 cup chopped dates.

Instructions: Warm the oven up to 175F 350C. Use coconut oil to grease a loaf pan. To make the pumpkin puree, add the coconut sugar, melted coconut oil, almond milk, and vanilla extract. Mix the ingredients together well in a large bowl. Mix gluten-free flour blend, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a different bowl using a whisk. Slowly add the dry ingredients to the wet ones while stirring them together. Add the chopped dates and mix them in until they are spread out evenly in the batter. As soon as the loaf pan is ready, pour the batter into it and use a spatula to smooth the top. Put it in the oven and bake for 50 to 60 minutes, or until a toothpick stuck in the middle comes out clean. Take the pan out of the oven and let the bread cool for 10 minutes before moving it to a wire rack to cool all the way through.

Prep Time: 15 minutes

Cook Time: 60 minutes

Enjoy a filling and keto-friendly creamy chicken broccoli casserole with broccoli florets and tender shredded chicken covered in a rich, cheesy sauce. This dish is great for a low-carb meal or a cozy family dinner.

Ingredients: 2 cups cooked chicken, shredded. 2 cups broccoli florets. 1 cup heavy cream. 1/2 cup chicken broth. 1 cup shredded cheddar cheese. 2 cloves garlic, minced. 1/2 teaspoon onion powder. Salt and pepper to taste. 1/4 cup grated parmesan cheese. 2 tablespoons butter.

Instructions: Warm the oven up to 190C 375F. Melt the butter in a pan over medium-low heat. Mix in the garlic and cook until it smells good. Put in onion powder, heavy cream, chicken broth, salt, and pepper. Let it cook for 5 minutes. Add the crumbled cheddar cheese and mix it in until it melts and is smooth. Put broccoli florets and shredded chicken in a baking dish. Cover the broccoli and chicken with the creamy sauce. Grate some Parmesan cheese on top. Put it in the oven for 25 to 30 minutes, or until the top is crisp and golden brown. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 30 minutes

These vegan and gluten-free green chili veggie burgers are packed with flavor and protein. They're perfect for a quick and healthy weeknight meal.

Ingredients: 1 can 15 oz black beans, drained and rinsed. 1/2 cup cooked quinoa. 1/2 cup green chili, chopped. 1/4 cup red onion, finely chopped. 1/4 cup cornmeal. 1/4 cup cilantro, chopped. 1 teaspoon cumin. 1/2 teaspoon smoked paprika. Salt and pepper, to taste. 1 tablespoon olive oil.

Instructions: Preheat oven to 375F 190C. In a large bowl, mash the black beans with a fork or potato masher. Add the quinoa, green chili, red onion, cornmeal, cilantro, cumin, smoked paprika, salt, and pepper. Mix until well combined. Divide the mixture into 4 equal portions and shape into patties. Heat olive oil in a skillet over medium heat. Cook the patties for 3-4 minutes per side, or until golden brown. Transfer the patties to a baking sheet lined with parchment paper. Bake for 10-12 minutes, or until heated through. Serve the veggie burgers on buns with your favorite toppings.

Prep Time: 15 minutes

Cook Time: 25 minutes

Lemon and garlic-flavored Castelvetrano olives that have been warmed up make a great vegan appetizer or snack.

Ingredients: 1 cup Castelvetrano olives. 1 lemon, thinly sliced. 3 cloves garlic, minced. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: Preheat oven to 350F 175C. In a baking dish, combine olives, lemon slices, minced garlic, and olive oil. Toss well to coat. Season with salt and pepper to taste. Bake in the preheated oven for 10-12 minutes, until olives are warmed through and flavors meld. Serve warm.

Prep Time: 5 minutes

Cook Time: 10 minutes

I love the tropical taste of these Coconut Cupcakes! They are soft, fluffy, and taste great with coconut. For anyone who loves coconut, these are the perfect treats because the frosting made from coconut adds more sweetness and texture. If you want a dessert, you have to try these cupcakes.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup coconut milk. 1/2 cup shredded coconut. 1/4 cup coconut flakes for topping. 1/2 cup cream of coconut for frosting. 1/4 cup shredded coconut for frosting. 1/4 cup powdered sugar for frosting.

Instructions: Preheat your oven to 350F 175C and line a cupcake tin with paper liners. In a bowl, whisk together the flour, baking powder, and salt. Set aside. In another bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk, starting and ending with the dry ingredients. Mix until just combined. Fold in the shredded coconut. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. For the frosting, mix together the cream of coconut, shredded coconut, and powdered sugar until well combined. Once the cupcakes are completely cool, spread or pipe the coconut frosting onto each cupcake. Sprinkle coconut flakes on top for garnish. Serve and enjoy your delicious Coconut Cupcakes!

Prep Time: 20 minutes

Cook Time: 20 minutes

With a soft red velvet cookie base, gooey marshmallow frosting, and a nutty crunch of pecans, these Red Velvet Thumbprint Cookies are a delightful treat. Ideal for special occasions or whenever you crave a sweet treat!

Ingredients: 1 cup all-purpose flour. 3 tablespoons cocoa powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 2/3 cup granulated sugar. 1 large egg yolk. 1 teaspoon vanilla extract. 1 tablespoon red food coloring. 1/2 cup finely chopped pecans. 1/2 cup marshmallow creme. 1/4 cup cream cheese, softened. 1/2 teaspoon vanilla extract. Powdered sugar, for dusting.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a bowl, whisk together the flour, cocoa powder, and salt. In another bowl, beat the butter and granulated sugar until creamy. Add the egg yolk, vanilla extract, and red food coloring. Mix well. Gradually add the dry ingredients to the wet ingredients and mix until combined. Roll the dough into 1-inch balls and place them on the prepared baking sheet. Make an indentation in the center of each dough ball using your thumb or the back of a spoon. Bake in the preheated oven for about 10-12 minutes. Remove from the oven and gently redefine the indentations if needed. Allow the cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. In a small bowl, mix the marshmallow creme, cream cheese, and vanilla extract until smooth. Once the cookies are completely cooled, fill the indentations with the marshmallow mixture. Sprinkle chopped pecans over the marshmallow frosting. Dust the cookies with powdered sugar for an added touch of sweetness.

Prep Time: 20 minutes

Cook Time: 10 minutes