Salted Cashew Peanut Butter with Cinnamon (vegan, gluten free)

Creamy, salted cashew peanut butter spiced with a touch of cinnamon and a light roast. This sweet and salty combo is a simple to make variation of peanut butter that adds a whirlwind of flavor. Great on bananas, oatmeal, or toast, this simple peanut butter makeover is all natural, vegan, gluten free, and refined sugar free!

salted cashew peanut butter

Can we just take a second to appreciate the beauty of this nut butter? I feel like a proud mother that just brought something precious into the world. This texture is so creamy, but not too runny or drippy (which would just be a disaster). It’s in the middle at perfection. Not only is the texture perfect, but the taste is just so well-rounded, yet simple at the same time. The nuts I used are roasted and salted already, so half the work was done there. But then I add a touch of coconut sugar for sweetness and some cinnamon for a nice, subtle aftertaste to leave your palette feeling comforted.

This is my first time making a nut butter the proper way. And I have to say…I can’t imagine buying a nut butter ever again. Once I go through my current stash, since I’ve vowed to not buy more, I’m just going to make them! There’s so many flavor options whirling around in my head now. I overcomplicated things in my head, but after actually making it, this is way too simple. All you need is a food processor and you’re golden. The first time I tried making it and failed was years ago literally before I had my blog. And the nuts I used? WALNUTS. Worst. Decision. Ever. I think that’s where the failure began hahah. But this was just.. so perfect.

salted cashew peanut butter

So what compelled me to make this if I still own so many nut butters? My coworkers had SO many extra nuts that my old boss has been bringing in. They’ve been eating them slowly, but I just decided to ask like heyyy… since you eat peanut butter anyways, want me to make some for you? I think they usually go with Jif and processed stuff, so I thought it’d be fun to bring in a natural, healthy jar of nut butter. And they loved it!!!

I have to warn you… although the process is easy and takes less than 5 minutes, it can be a little intimidating the first time you use a food processor for grinding nuts. At first, it’s going to be loudddd while it chops the whole nuts. Then a crumbly texture will form. Then the crumbles will start to ball up into a couple small balls or even one big huge one. After the “ball stage” the oils will start to release and it’ll become more smooth and creamy like you’re expecting. At this point, before fully blended, is when you want to scrape down the sides a bit so you don’t miss anything! Lastly, blend again and a luscious, creamy nut butter will result. It’s really such a magical process. And this is why I feel like I’ve given birth.

salted cashew peanut butter

There’s really no limit to what you can put this salted cashew peanut butter on. Bananas, oatmeal, toast, yogurt, ice cream, pancakes, celery, you name it!! This recipe is sweet and salty and a much healthier alternative to store-bought peanut butter filled with processed sugars and oils. It is all natural, vegan, gluten free, and refined sugar free!

Salted Cashew Peanut Butter with Cinnamon

Makes: approx. 10 servings of nut butter, 2 tbsp. a serving (~1.25 cups)

In a food processor, add the peanuts, cashews, and liquid coconut oil (this coconut oil is liquid at all temperatures, always. You could also use solidified coconut oil, melted). Blend, starting at a low speed. Let it all blend for 2-3 minutes. The nuts will become gritty, and then eventually the oils will release and it will become creamy. Open the processor and scrape down the sides to add back any “fly away” pieces. Add the coconut sugar and cinnamon, then blend again. Switch from low to high speed, and finish blending for a minute. That’s it!

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Fluffy Banana Bread Pancakes (vegan, gluten free)

On this episode of my little pony: pancakes are magic – fluffyyyy banana bread pancakes. These sweet, delicate pancakes are completely vegan, gluten free, and sugar free too! Sweetened naturally by banana, these pancakes are sure to comfort your sweet cravings.

banana bread pancakes

I baked some banana bread the other day, and…per usual…I ate the whole thing in less than 48 hours. I don’t know how I finish banana bread so fast?! It literally disappears. All my other baked goods linger for days, and I honestly have to give away a lot of stuff. But banana bread? Nope, mine, gimme. I had some separation anxiety with my banana bread, so I decided to fix the problem with some quick banana bread pancakes.

These pancakes are everything I love about banana bread. Sweet…thick…with a bit of comforting spices. The only aspect it’s lacking is the “coldness” – I just really love cold banana bread okay?! Is that weird??

banana bread pancakes

I layered these banana bread pancakes with mashed berries and a chocolate fudge. I made the chocolate simply by mixing unsweetened cocoa powder with nunaturals cocoa stevia syrup, which I get on Then….(just wait, there’s more) I topped this lovely stack with sprinkles of blend co and the new coconut cherry square bar!

Square bar reformulated the cocoa cherry bar, and they also added a new mixed nuts sea salt flavor! I LOVE this new coconut cherry bar. Well, I love both of the new bars. But comparing this new cherry bar to the old one, this one trumps. I feel like the cherry flavor is more pronounced, plus the addition of amazing coconut!! You know I love coconut. Lastly, the overall texture is just so creamy and fantastic. I’m a fan.

banana bread pancakes

Anyways, try out these banana bread pancakes! They are vegan, gluten free, and sugar free! Can’t deny with this delicious healthy breakfast option!

Fluffy Banana Bread Pancakes

Serves: 1

  • 1/2 mashed banana
  • 1/4 cup buckwheat flour
  • 1 TBSP coconut flour
  • 1 stevia packet
  • 1/2 tsp baking powder
  • 1/4 tsp cinnamon
  • 1/4-1/3 cup unsweetened almond milk

First, mash your banana in a bowl. Then add all of the dry ingredients and mix evenly! Lastly, you will stir in the almond milk while mixing. Start with just 1/4 cup almond milk. If the batter is still too thick, add 1-2 TBSP more almond milk to get the right consistency. Mix mix mix until smooth.

Heat a large pan to a medium heat, and spray with nonstick spray. Cook your batter into 5 pancakes! They will cook for 3-4 minutes on one side until lightly browned and risen, flip, and cook another 1-2 minutes on the other side!

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All Eyes On… [7]

Recipes I’m pining for lately, my gahhh. I seem to be in a Korean food kick! I can never get enough of it; I want to slowly learn how to cook it authentically!

this low fat cheesy vegan pesto. simple enough.

this unique tofu tahini scramble. flavorful!

these hearty curried potato pizza pockets. my knees are weak.

this korean pickled garlic. authentic!

these braised black soybeans. mmm.

this spicy korean bok choy. BOK CHOY.

this tahini cumin chickpea salad. creamyyy.

this small batch chocolate chip cookie recipe. so wholesome.

these twice baked oatmeal stuffed sweet potatoes. GENIUS!

this sugar free vegan marshmallow fluff. fluffyyy.

this pumpkin spice custard. because pumpkin.

[ this is everything I currently have my eyes on. leave any links you’re currently loving, below! ]

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Caramel Chip Chocolate Hazelnut Cookies (vegan)

These thick and chewy caramel chip chocolate hazelnut cookies will melt your heart with its melty chips! These soft, rich cookies are made with wholesome ingredients, and the recipe is fully vegan, refined sugar free, and can be made gluten free!

chocolate hazelnut cookies

These cookies…mannnnn these cookies. You know when you’re expecting something good? And then something EVEN BETTER HAPPENS and your senses are just overloaded and you think you may just pass out with joy? I had that moment. For a few moments. These cookies are thick, chewy, chocolatey, creamy…. The texture is just fantastic. I am obsessed with little chips of caramel and chocolate throughout! Not only that, but the base flavor is so delightful and rich from the Naturally More chocolate hazelnut spread, the main cookie ingredient.


This chocolate hazelnut spread is so unique. At first you think, nutella? But no. This tastes very natural, not like sugar overload or chemical additives. This spread has 80% less sugar than leading brands, and it is high in omega-3 ALA from added flax seeds. If you think Nutella tastes way too sweet or fake, then this is the chocolatey spread that you need. It is rich and cocoa-nutty, but not a punch of sugar smack dab in the middle of your face. It has just a hint of salt which is perfect with the dark chocolate and nut flavors.

This sweet, decadent chocolate spread is all natural, GMO free, gluten free, vegan, palm oil free, and contains no trans fats. If I didn’t have it right in front of me to prove it, I’d think this stuff was too good to be true. Not only that, but this nut butter has added probiotics too!! Whaaaattt??? So cool; I’ve never seen that in a nut butter spread before! Probiotics are great for our digestion, they support the immune system, and they are 10 times more effective than common yogurt cultures. So you’re telling me I can eat these cookies….be vegan….and make my gut happy at the same time? Okay yes please and THANK YOUUU.

chocolate hazelnut cookies

I tested these cookies on my coworkers, and they highly highly approve. These cookies are – and I quote – “top notch cookies.” Although these caramel chip chocolate hazelnut cookies contain no butter, oil, or refined sugar, they loved the taste and felt it was sweet and satisfying. Just goes to show that cookies can be made with wholesome, healthy ingredients and still be decadent!

chocolate hazelnut cookies

My favorite part of a cookie is testing the “break” of it. The center break is the truest, oldest test of cookie time. These cookies pass with flying colors. They are thick, chewy, rich, and creamy. They can do no wrong. These cookies are the type of cookies to show they care by showing up with a bundle of lavender because they know it reminds you of your elderly grandmother. Or wrap around to open the car door for you even when it’s pouring down rain and lightning. Chivalrous cookies.

chocolate hazelnut cookies

Give this recipe a go and let me know what you think! These soft, rich cookies are made with wholesome ingredients, and the recipe is fully vegan, refined sugar free, and can be made gluten free!

Have you tried this nifty Naturally More chocolate hazelnut spread with added probiotics? What way should I use it next?

Caramel Chip Chocolate Hazelnut Cookies

Makes: 16 cookies

Preheat the oven to 375 F. In a medium bowl, combine all of the dry ingredients (flour through baking powder). Mix to fully incorporate and remove any lumps. Then add the vanilla extract, Naturally More chocolate hazelnut spread, and almond milk. Mix once again to create a thick cookie dough batter. Finally, fold in the vegan caramel and chocolate chips.

Spray a baking sheet with nonstick spray or coconut oil. Roll the cookie dough into 16 cookie balls, lightly pressing each down onto the baking sheet to flatten. Bake the cookies at 375 F for 8-10 minutes, or until lightly browned.

Remove from the oven, let cool 5 minutes, then enjoy!

*Use an all-purpose gluten free flour like this if you want your cookies to be gluten free

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Lavender Sweet Potato Cinnamon Rolls – 6 SCRUMPTIOUS VEGAN SWEET POTATO RECIPES

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Warm, fluffy lavender sweet potato cinnamon rolls that will have you cheering with joy for fall. These comforting, delicate cinnamon rolls are vegan, dairy free, and refined sugar free. These cinnamon rolls make for a delicious treat to share with friends and family during these chilly fall nights.

This recipe is a collaboration of 6 absolutely scrumptious potato recipes, all created by some outstanding bloggers. If you’re looking for some vegan sweet potato inspiration, check out the other 5 recipes at the end of this post.

sweet potato cinnamon rolls

Fall is (quite literally) just around the corner! Only 5 more days, and we’re in it deep. That can only mean one thing for me – SWEET POTATOES!! While I weep over the fading warmth of the summertime, fall foods console me through the dreaded cold weather. Pumpkin, sweet potatoes, various winter squash…these are a few of my favorite things.

Truthfully, I’ve never made yeasted cinnamon rolls before. But I figured, why not add an extra challenge by making them sweet potato cinnamon rolls? Just because I can, and it’d be epic. Thankfully, this was a serious success. These cinnamon rolls came out warm, fluffy, intricately spiced, and absolutely delightful.


The lavender within is absolutely divine. My dad gave me fresh lavender from his yard for my birthday, and I knew this would be the perfect way to incorporate it. You’ll notice not much is used in this recipe, and that’s because lavender is so potent! A little goes a long way, and the subtle touches of lavender add such a delightful flavor to these cinnamon rolls. Without the lavender, this recipe will also come out great, but if you have it, I really recommend trying this magical flavor experience!

sweet potato cinnamon rolls

One of by biggest worries was that the texture of the cinnamon rolls would flop. That’s the most important part of a cinnamon roll, right?! Since sweet potato is incorporated into the dough, I wasn’t too sure about it. But by the time the sweet potatoes are mashed up into the flour, everything comes out juuuust fine. Don’t worry, homie. Is it doughy? Yep. Is it fluffy? Yep. Breaddddd. I love it.

I totally believe there’s a method to eating a cinnamon roll. For me, the method is 1) Pull apart the outer ring and enjoy the crisp bready edges 2) Pop out the most doughy, moist portion in the center and drool over the cinnamon, sugary sweetness 3) Eat everything else, which I guess is yummy too, or whatever. You follow me on this? What’s your method?!


These fluffy, delicate sweet potato cinnamon rolls are vegan, dairy free, and refined sugar free. They’d make for a delicious treat to share with friends and family during these upcoming chilly fall nights.

Don’t forget; if you want some more amazing sweet potato recipes for the fall, check out the other 5 vegan recipes at the end of this post. All of the recipes created by these fantastic bloggers just blow me away.

Lavender Sweet Potato Cinnamon Rolls

Makes: 6 Cinnamon Rolls

Sweet Potato Dough

  • 1 envelope active dry yeast
  • 1/2 cup warm water
  • 2 cups all-purpose flour
  • 2 TBSP coconut sugar
  • ½ cup mashed cooked sweet potatoes (4 oz)
  • 1 TBSP vegan butter, melted

Lavender Cinnamon Filling

  • 1/3 cup coconut sugar
  • 1 tsp cinnamon
  • 1 tsp dried lavender
  • 2 TBSP vegan butter, softened
  1. In a small bowl, mix the envelope of dry yeast with warm water. Let sit for at least 5 minutes, until you see the yeast begin to foam at the top.
  2. In a large bowl, mix together the flour and coconut sugar.
  3. In a third bowl, mix together the mashed sweet potatoes, melted butter, and the foaming yeast from the first bowl. Once mixed, pour into the large bowl of dry ingredients and mix together. You will need to use your hands to properly mix the contents until a thick dough forms. If you think the dough is too sticky, add a little more flour. Conversely, if the dough is too dry, add more water.
  4. Use flour to completely coat a flat surface, and knead the dough on the surface for 5-10 minutes. Once complete, place the dough ball into a large, lightly oiled bowl. Cover the bowl with plastic wrap and let sit in a warm place for a minimum of an hour to rise.
  5. After the dough has risen, mix together the coconut sugar, cinnamon, lavender, and softened butter. Keep to the side to use as the center filling.
  6. Punch down the sweet potato dough. Remove the deflated dough from the bowl and place it on a floured surface. Using a rolling pin or just your hands, roll the dough out into a rectangular shape. Use your own discretion to ensure the dough is not too thin, but not thick.
  7. Spread the lavender cinnamon filling evenly across the top of the dough. You want a nice thin layer to cover all surfaces.
  8. Cut the dough into 6 long strips, rolling each strip up tightly and placing one by one in a baking dish sprayed with nonstick spray. I used a 4×9 dish and any smaller would not have worked. A 4×9 or 9×9 should work fine.
  9. Once all of the rolls are placed in the dish, let it sit another 45 minutes to rise.
  10. Pre-heat the oven to 375 F right before the rolls are finished rising the second time.
  11. Bake for 15-20 minutes, until the tops are lightly browned. Let cool 5 minutes, then enjoy!

5 More Scrumptious Vegan Sweet Potato Recipes

  1. Sweet Potato Pancakes from Love Me, Feed Me

  2. Vegan Cheddar Broccoli Soup from Healthy Helper

  3. Creme Brûlée Stuffed Sweet Potato from Athletic Avocado

  4. Creamy Sweet Potato Noodles with Garlic Tempeh and Crispy Kale from Choosing Chia

  5. Sweet Potato Herb Savory Muffins from Feasting on Fruit

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Vegan Food in Atlanta

I had a friend visit Atlanta for the first time this weekend, so of course the weekend was full of yummy vegan food in Atlanta and good times! We went to so many places and drove around a lotttttt. I wasn’t too tired during it…but the Monday after…my fibromyalgia hit me. It got pretty concerning, and I’ve been mildly shaking in the evenings from sheer exhaustion. So I’m trying to keep this week low-stress and easy movement to recover. Times like this remind me that I still do have fibromyalgia and have to keep it in mind when trying to do a lot of things at once. :( I’m just glad I’m as well off as I am and can recover pretty well now that I know how to manage it!

It was fun having a food buddie for the weekend! There’s so many new restaurants for vegan food in Atlanta that I’ve been wanting to try, but I can’t bring myself to eat out without some sort of occasion. It’s not the fact that I’m alone – I have no issue eating alone. It’s just that I can’t justify spending the money and eating large portions without some sort of event to celebrate. So it was nice to have a reason and a friend to go with. :) I think I found a new favorite in the process!! Read below to find out the best! Or you can watch the youtube video to actually see clips of the delicious food.

Things we did:

  • Georgia Aquarium! It’s been years since I’ve been.
  • Centennial Olympic Park
  • Piedmont Park
  • Georgia Tech Football game

Places we ate:

  • VIVA LA VEGAN – I think this is my new favorite!! Wowww it was a food coma. There were about 4-5 more things I need to go back to try. It’s traditional American food like sandwiches and fries which I usually don’t go for, but it was just so killer and comfort food at its finest.
  • HERBAN FIX – I’ve been here before and it’s wholesome, nutritious food on the high end fancy scale. It’s Asian fusion cuisine, my fave.
  • LOVING HUT (in Norcross) – whole, nutritious food. They have an Asian section and a western section. They really believe in healing with food and eating whole foods. I left feeling so fresh. I want to go back to try a couple of other things.
  • NAK WON SWEET RICE CAFE – not a “vegan” place but it’s Korean sweet rice cakes mainly, and I’ve been here a million times. The rice cakes are all vegan by nature except the honey filled one, which is labeled. P N Rice Cake House is better in quality, but less variety.

Vegan restaurants I’ve been to and recommend:

  • HARMONY VEGETARIAN (chinese, my favorite place for the longest time. been countless times and always a hit)
  • GO VEGETARIAN (southern comfort, current favorite)
  • CHELSEA’S BAKERY (caribbean bakery, the food section looks just okay)
  • CAFE SUNFLOWER (all cuisines to choose from, stupid high prices but it’s good, wholesome food)
  • CINNAHOLIC (customizable cinnamon rolls)
  • GREEN SPROUT (also chinese, but not as good as Harmony)

Vegan restaurants I want to try:

  • HEALTHFULL ESSENCE (caribbean)
  • GO VINDA’S CAFE (american, cuisine mix)

Vegan restaurants I don’t recommend:

  • SOUL VEGETARIAN (southern comfort, the food was all flavored awfully and nothing was a hit, all misses + bad service when I was the only person in the place)

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