Toast doesn't have to be a boring breakfast staple! Play with your food and make this tic-tac-toe toast! We made these cute sweet and savoury tic-tac-toe toast for Nature's Path Organic's Envirokidz.

Make sweet tic-tac-toe toast with natural peanut butter, Envirokidz Koala Crisp Cereal, banana "X's" and strawberry "O's". The savoury version uses hummus, carrot strips for the board, cucumber "O's" and red bell pepper "X's".

Play around with the ingredients and use your favourite fruits, vegetables, and spreads to suit your preferences. We used alphabet cutters to make the "X" and "O" playing pieces. (Except for the strawberries, we sliced them into rounds and used a straw to cut out the centers.)

If you don't have alphabet cookie cutters, use different coloured fruits and vegetables to differentiate between players!

Get the recipe to make this Vegan Tic-Tac-Toe Toast from the Nature's Path Organic website!

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We loved planning this Afternoon Tea Party for Envirokidz! Tea parties always seemed so regal to me as a child. I would've loved this spread (heck, I still do!)

Get the recipes for Chickpea Salad Tea Sandwiches, Strawberry & Almond Butter Tea Sandwiches, and Golden Tea (plus some fun tea party dessert ideas made by Nature's Path Organic!) from Nature's Path Organic's website!

Golden Tea (Decaffeinated)

Chickpea Salad Tea Sandwiches and Strawberry & Almond Butter Tea Sandwiches.

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It doesn't get much simpler (or cuter!) than making these sweet Cereal Bracelets and Necklaces made with Envirokidz Cheetah Chomps! You can really get creative with this edible jewelry. Keep it simple with easy patterns or make fancy "charm bracelets"!

Get the "recipe" for these Cereal Necklaces and Bracelets from Nature's Path Organic's website!

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We had so much fun making these Fruit & Vegetable Bug Snacks using Envirokidz cereal! Aren't they cute!? Our first attempts looked so silly, we'd start laughing every time we made "eye contact" with them 😛

Making Googly Eyes

If you don’t have piping bags, sandwich bags with the tip of the corner cut off will work well for piping eyes.

Vegetable bugs:

Use a straw to cut out black olive pupils. Pipe small dots of cream cheese onto a plate. Top with black olive pupils. Freeze the dots of cream cheese for easier assembly.

Fruit bugs:

Version 1 - Pipe small dots of cream cheese onto a plate. Top with mini dairy-free chocolate chips. Freeze to chill.

Version 2 - Stick mini dairy-free chocolate chips onto Envirokidz cereal using a dot of peanut butter or cream cheese. Freeze to chill.

Snails, Caterpillars, & Butterflies, Oh my!

Unleash your kids’ imagination! Create your very own bugs or use our reference photos to make snails, caterpillars, dragonflies, and butterflies.

Snails

Start with a fruit or vegetable round for the shell.

Stick chilled googly eyes onto cherry tomato heads, cashew heads, or grapes. Insert chives or thin-sliced apples (with skins) into the cherry tomato heads for antennae.

Caterpillars

Stick chilled googly eyes onto cherry tomato or grape heads. Add chive or apple antennae. Make the body with a line of cherry tomatoes, grapes, blueberries, or cereal.

Dragonflies and butterflies

Stick chilled googly eyes onto grape or cherry tomato heads (for fruit bugs using cereal you can put the eyes directly onto the celery filled with peanut butter.)

Add chive or apple antennae. Use sliced strawberries or halved cucumber slices for wings. Use cereal, blueberries, grapes, or cherry tomatoes for the body.

Fruit and Vegetable Bug Snacks

• Author: Brittany Mueller
• Prep Time: 45
• Chill Time: 15
• Total Time: 60
• Yield: 20 bugs
• Category: Kids
• Diet: Vegan

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Description

Bring out your child’s inner artist with healthy fruit and vegetable bug snacks! These cute little bugs are a fun and easy recipe for kids. This recipe is gluten free, vegan and low-sodium.

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Ingredients

Vegetable Bugs

• 2-3 Celery stalks, cut into various lengths for different bugs
• 1-2 mini cucumbers, halved lengthwise with seeds scooped out, cut into various lengths
• ½ cup Vegan cream cheese
• 10 cucumber slices
• 1 cup cherry and/or grape tomatoes (various colours)
• 1 bunch chives, cut into 1” lengths
• 5-7 black olives
• 10 whole cashews

Fruit Bugs

• 2-3 celery stalks, cut into various lengths for different bugs
• ½ cup peanut butter (or other nut/seed butter for peanut allergies)
• 1 cup red and/or green grapes
• 3-4 strawberries, sliced
• ½ cup blueberries
• 1 apple, sliced
• ¼ cups mini dairy-free chocolate chips
• ½ cup ball-shaped cereal (We used Envirokidz cereals: Leapin’ Lemurs, Gorilla Munch, Panda Puffs, or Jungle Munch)

Other supplies

• Piping bags
• Large piping tips (optional - for cream cheese/peanut butter filling)
• Small piping tips (optional - for piping cream cheese googly eyes)

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Instructions

Vegetable Bugs

1. Prepare the googly eyes: Use a straw to cut out black olive pupils. Pipe small dots of cream cheese onto a plate. Top with black olive pupils. Freeze the dots of cream cheese for easier assembly.
2. Prepare fruit and vegetables, refer to preparation photos for a visual guide of the many ways you can prepare the ingredients.
3. Scoop seeds from mini cucumbers. Cut a flat edge on the bottoms of celery sticks and mini cucumbers to help them stand up once they’ve been decorated as bugs.
4. Fill celery stalks and/or mini cucumbers with cream cheese, using a piping bag or spoon.
5. Unleash your kids’ imagination! Create your very own bugs or use our reference photos to make snails, caterpillars, dragonflies, and butterflies.
   Snails: Start with a fruit or vegetable round for the shell. Stick chilled googly eyes onto cherry tomato heads, cashew heads, or grapes. Insert chives or thin-sliced apples (with skins) into the cherry tomato heads for antennae.

Fruit Bugs

1. Prepare the googly eyes:
   Version 1 - Pipe small dots of cream cheese onto a plate. Top with mini dairy-free chocolate chips. Freeze to chill.
   Version 2 - Stick mini dairy-free chocolate chips onto cereal using a dot of peanut butter or cream cheese. Freeze to chill.
2. Prepare fruit and vegetables, refer to preparation photos for a visual guide of the many ways you can prepare the ingredients.
3. Fill celery stalks with peanut butter, using a piping bag or spoon. These will be the base to all of the fruit and vegetable bugs you make.
4. Create your very own bugs or use our reference photos to make snails, caterpillars, dragonflies, and butterflies.
   Caterpillars: Stick chilled googly eyes onto cherry tomato or grape heads. Add chive or apple antennae. Make the body with a line of cherry tomatoes, grapes, blueberries, or cereal.
   Dragonflies and butterflies: Stick chilled googly eyes onto grape or cherry tomato heads (for fruit bugs using cereal you can put the eyes directly onto the celery filled with peanut butter.) Add chive or apple antennae. Use sliced strawberries or halved cucumber slices for wings. Use cereal, blueberries, grapes, or cherry tomatoes for the body.

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Notes

TIP: If you don’t have piping bags, sandwich bags with the tip of the corner cut off will work well for piping eyes.

Keywords: fruit and vegetable bugs, kids, snacks for kids

The post Fruit & Vegetable Bug Snacks for Envirokidz appeared first on I LOVE VEGAN.

We created these adorable and homemade fresh fruit bouquets for Nature's Path Organic's kid-friendly recipe section. This year we're working with their brand Envirokidz to create a bunch of healthy, vegan snacks for kids. These were so much fun to make! If you want to check out the recipe so you can make your own Healthy Fruit Bouquets for Kids, check 'em out on www.naturespath.com!

Get the recipe for these super cute homemade fruit bouquets on Nature's Path Organic's website!

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Since Valentines Day is tomorrow I'm going to keep this post short and sweet.

These Easy Vegan Chocolate Granola Bars are sweet, chocolatey, chewy and full of nutritious ingredients. Filled with good stuff like hemp hearts + Love Crunch and snagging their inspiration from the classic Valentines Day treat: the chocolate covered strawberry, they're just begging to be made for someone you love. (Whether that person is yourself, or someone else!)

Love Crunch Dark Chocolate & Red Berries is the perfect granola for these bars 'cause it's already loaded with freeze-dried strawberries and chocolate chunks! These bars are sweetened and held together with date caramel + brown rice syrup (it's super sticky making it ideal for vegan granola bars!) and baked for a Clif bar-like texture. I topped the bars with a drizzle of chocolate (I used Camino's 65% Dark Chocolate Raspberry bar), chopped up a few strawberries from a bag of Love Crunch and sprinkled them on top for a pretty pop of colour.

Enjoy and Happy Valentines Day! ♥

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Easy Vegan Chocolate Granola Bars

★★★★★ 5 from 1 reviews

• Author: Brittany at ilovevegan.com
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 5
• Category: Snacks
• Cuisine: Vegan

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Description

Chewy, chocolatey baked granola bars sweetened with dates and brown rice syrup and topped with a chocolate drizzle + freeze-dried strawberries. Makes 5 bars.

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Ingredients

• 2 cups Love Crunch Dark Chocolate & Red Berries
• 1 recipe date caramel (below)
• 3 tbsp brown rice syrup
• 3 tbsp hemp hearts

Date Caramel

• 1 cup soft pitted dates
• 2 tsp coconut oil
• 2 tsp coconut milk
• 1.5 tsp maple syrup
• 2 pinches cinnamon

Drizzle

• 50g non-dairy dark chocolate
• ⅛ tsp coconut oil

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Instructions

Date Caramel

1. In a food processor, combine dates and coconut oil. Process until smooth, using a spatula to pull the date mixture away from the sides as needed. Once smooth, add the coconut milk and maple syrup. Transfer to an air tight food storage container.

Granola Bars

1. Preheat oven to 375F.
2. In a medium bowl, combine all ingredients and transfer the mixture to a loaf pan lined with parchment paper. Bake for 20 minutes.
3. Cool and slice into 5 equal bars.

Chocolate Drizzle

1. Melt 50g of dark chocolate and add ⅛ teaspoon coconut oil. Drizzle over the bars and chill (to harden the chocolate) before storing in the fridge.

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Notes

You can feel free to substitute your own favourite granola in this recipe (chocolate granola is a great option!) You can use any chopped freeze-dried fruit or nut for topping.

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Gingerbread, Pecan Pie, and Chocolate Mint, all the flavours of Christmas!

This is a revamp of a recipe I posted way back during the holiday season of 2012! The post desperately needed new pictures and a little recipe update. And I must say, it looks a heck of a lot better now!

I'm also in the process of getting the blog ready for some BIG changes come January. The new theme I'll be switching to doesn't support /portfolio/ pages, which just so happens to be where my entire recipe archive is currently sitting. Switching all these recipes involves a lot of really tedious behind the scenes work playing around with things I'd rather just leave alone!

In an attempt to limit the amount of shuffling I have to do in January I'm going through old recipes, revamping the ones I like and removing the ones that I don't. It's not just my photography that's changed since 2012! My skills in cooking and recipe development have improved too and I'd like this blog to reflect where I'm at now. Plus, if I don't think a recipe is that great then why would I leave it out on the internet where anyone could make it at any time?

Luckily, these holiday-inspired truffles were delicious enough to make the cut so here they are again!

As with most date-based "truffles", these are extremely easy to make and customize so have fun with the recipe! They would make a lovely last minute gift for your favourite health nut this holiday season. These tasty treats are naturally sweetened, vegan, gluten free, and soy free!

Enjoy!

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Naturally Sweetened Holiday Truffles in 3 Flavours: Gingerbread Crunch, Pecan Pie, and Chocolate Peppermint Patty

★★★★★ 5 from 1 reviews

• Author: Brittany at ilovevegan.com
• Prep Time: 20 minutes
• Total Time: 20 minutes
• Yield: 18 -24
• Category: Christmas, Snack, Dessert
• Cuisine: Vegan

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Description

Nearly-raw truffles in 3 delicious holiday inspired flavours: Gingerbread Crunch, Pecan Pie, & Dark Chocolate Peppermint Patty. Naturally sweetened, gluten free, and soy free!

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Ingredients

Gingerbread:

• 1 cup soft, pitted dates
• 1 tsp coconut oil
• pinch sea salt
• 1 cup almonds
• 2 tsp cinnamon
• 2 tsp ground ginger
• 1 pinch all spice
• 1 pinch ground nutmeg
• 1 pinch ground cloves
• ¼ cup chopped candied ginger
• ¼ cup finely chopped nuts for rolling (pecans, almonds, walnuts)

Pecan Pie:

• 1 cup soft, pitted dates
• 1 tsp coconut oil
• pinch sea salt
• 1 cup chopped pecans
• 1 tsp cinnamon
• ¼ cup raisins

Chocolate Mint

• 1 cup soft, pitted dates
• 1 tsp coconut oil
• pinch sea salt
• 1 cup almonds
• 2 tbsp + 1 tsp cocoa
• ½ - 1 teaspoon pure peppermint extract
• Cocoa for rolling

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Instructions

1. In your food processor, pulse nuts until they’re finely chopped. Pour into a bowl and set aside.
2. Add the dates, coconut oil, and sea salt and process on high until a smooth paste forms. Halfway through processing the mixture will form into a ball, continue processing until the mixture loses its shape and becomes sticky enough to stick to the sides of your processor.
3. Add the processed nuts + the rest of the ingredient. Process until thoroughly mixed.
4. Roll mixture into balls (makes 18-24) and freeze for 10-15 minutes to set before rolling them in nuts/cocoa/etc.) You can store them in the freezer or fridge for approx. 2 weeks.

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Cool, creamy and insanely decadent candy cane brownies in less than 1 hour, with 10 ingredients, and absolutely no baking! Merry Christmas to you!

I'm gonna keep things real simple today. If you're a fan of decadent desserts and mint + chocolate, you should probably make these brownies ASAP.

These no-bake brownies are made up of  3 delicious layers:

1. Thick and fudgey chocolate brownie
2. Creamy mint-chocolate ganache
3. Crushed peppermint candy canes

The brownie layer is a rich mixture of salted date caramel (soft pitted dates whizzed in the processor with sea salt and coconut oil), finely chopped walnuts, oats, and dark chocolate chips. For an extra kick and a little sparkle I added a crushed candy cane too!

Top that with this super creamy + perfectly cool 3 ingredient mint chocolate ganache and some more crunchy candy candy pieces. Now you've got a real holiday showstopper!

These mint brownies strike that ideal balance of sweet and chocolate + chilly and minty. Serving them cold enhances the cooling effect of the mint in an absolutely heavenly way.

They also happen to be the PERFECT last minute Christmas treat:

• Super easy
• No-bake
• Ready in less than 1 hour
• 10 ingredients
• 3 heavenly layers: thick & fudgy, cool & creamy, and perfectly crunchy
• Vegan, gluten free, and soy free
• Intensely decadent and satisfying
• Rich and chocolatey with a light kick of peppermint
• A perfect homemade gift for a mint-chocolate fan!

Planning on making these this holiday season? We'd love to hear your thoughts! Let us know in the comments ↓ or on social media! Find us on Instagram, Facebook, and Twitter.

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No-Bake Candy Cane Mint Brownies (Vegan, Gluten Free, Soy Free)

★★★★★ 5 from 4 reviews

• Author: Brittany at ilovevegan.com
• Prep Time: 45 minutes
• Total Time: 45 minutes
• Yield: 12
• Category: Dessert, Christmas, No-Bake
• Cuisine: Vegan

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Description

Cool, creamy and insanely decadent candy cane brownies in less than 1 hour, with 10 ingredients, and absolutely no baking!

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Ingredients

Brownie Layer

• 1 cup soft pitted dates, packed
• 2 tsp coconut oil
• pinch sea salt
• 1 cup walnuts
• ½ cup rolled oats
• 3 tbsp cocoa powder
• ¼ cup dark chocolate chips
• 1 peppermint candy cane, crushed

Mint Ganache Layer

• ⅓ cup full fat coconut milk (canned)
• ¾ tsp peppermint extract
• ½ cup dark chocolate chips

Candy Cane Topping

• 1-2 peppermint candy canes, crushed

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Instructions

Brownie Layer

1. In your food processor, pulse walnuts and oats until they’re finely chopped. Pour into a bowl and set aside.
2. Add the dates, coconut oil, sea salt and process on high until a smooth paste forms. Halfway through processing the mixture will form into a ball, continue processing until the mixture loses its shape and becomes sticky enough to stick to the sides of your processor.
3. Add the cocoa, walnuts + oats, chocolate chips, and crushed candy cane. Process until thoroughly mixed.
4. Line a loaf pan with parchment paper or plastic wrap. Press the brownie layer firmly into the loaf pan. Use a pancake flipper or spatula to evenly flatten the layer. Place in the freezer while you make the ganache.

Mint Ganache Layer

1. You'll need a double boiler for this step. Find a small metal mixing bowl and saucepan that will fit together nicely (bowl inside saucepan.) Fill the saucepan ⅓-1/2 full with hot water (keep the water level low enough to place the bowl inside without it touching the water.) Bring the water to a boil over high heat and place the bowl on top.
2. Add the coconut milk + mint extract to the bowl. Heat until the mixture is hot but not boiling. Add the chocolate chips and whisk until they're fully melted. Pour the mixture over the brownie layer and chill in the freezer.
3. Chill for 15-25 minutes and top with crushed candy canes. Chill for another 30 minutes before cutting into squares. Store in fridge or freezer. Serve chilled.

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Notes

The amount of peppermint extract can be increased if you like a stronger minty flavour. Make sure to taste the ganache before pouring it over the brownies so you can decided whether or not to add more. The candy canes will enhance the mint flavour.Fold the candy canes in a piece of parchment paper and use the side of a large chef's knife to crush them. This much easier than using saran wrap or aluminum foil.Something to keep in mind if you're planning to serve them for parties or gift-giving: If you make these ahead of time the candy cane topping will start to soften in the fridge. This doesn't affect the flavour but they won't look quite as pretty.

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