Dairy-Free Tzatziki Sauce

Creamy, cool, refreshing, and a hint of garlic.
This ‘Dairy-Free Tzatziki’ is the perfect addition to any summer meal!

A few weeks back I decided to try Dairy-Free Tzatziki from one of my all time favorite brands, and sadly, I was VERY disappointed.

I didn’t know if it was tzatziki I didn’t care for, or just the way they happened to make it.

So, I decided to give it another try and made it myself.

And boy oh boy am I glad I did!

I’ve been putting this tzatziki sauce on everythingggg!

Literally, EVERYTHING.

Let me explain, when it starts to get warmer out all I want to do is NOT cook.

It just feels like such a hassle in the summer, ya know?

This is the perfect addition to so many non cooked meals.

Sooo, I’ve been putting it on all of them.

Pitas, salads, sandwiches, the list goes on!

Just be sure that when you make tzatziki that the cucumber has been squeezed dry and drained of it’s water.

If you don’t it will be too runny and you don’t want that.

Let’s get to the recipe so you can put it on everything too!

Dairy-Free Tzatziki Sauce


  • 1/2 cup finely grated cucumber (strained + dried)
  • 10.5 oz unsweetened plain coconut yogurt
  • 2 tbsp fresh dill
  • 1 1/2 tbsp lemon juice
  • 3 tsp extra virgin olive oil
  • 1 1/2 cloves minced garlic
  • 1/2 tsp pink salt
  • 1/4 tsp black pepper

How to make…

Step 1: In a medium size bowl combine all your ingredients, stir until everything is completely combined. *

Step 2: Cover the bowl and let sit for 1-2 hours in the fridge allowing the flavors to soak in.

Step 3: Put in an airtight container and store in the fridge.



  • I store mine in an airtight container in the fridge for up to 7 days.

Loaded Breakfast Cookies (DF + GF)

Crunchy on the outside, soft and gooey on the inside, the perfect cookie!

Cookies that are so healthy you want to eat them for breakfast?

You’ve come to the right place!

I’m all for eating cookies for breakfast, and for that matter, lunch and dinner as well!

Cookies are ALWAYS the right choice in my book.

Let’s get to the recipe.

Loaded Breakfast Cookies


  • 2 cups gluten-free oats
  • 1/4 cup gluten-free oat flour
  • 1/2 tsp pink salt
  • 1 tsp cinnamon
  • 2 tbsp ground flax
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 1/2 tsp pure vanilla
  • 3/4 cup creamy almond butter
  • 1 egg
  • 1/4 cup raw blue agave
  • 3 tbsp unrefined virgin coconut oil (melted + cooled)
  • 1/2 cup dried cranberries
  • 1/3 cup pumpkin seeds
  • 1/2 cup unsweetened coconut flakes

How to make…

Step 1: Preheat the oven to 350 degrees, and grease a cookie sheet with coconut oil or any oil of your choice.

Step 2: In a small bowl mix together the oats, oat flour, pink salt, cinnamon, flax, baking soda, and baking powder.

Step 3: In a larger bowl whisk together the vanilla, almond butter, egg, agave, and coconut oil.

Step 4: In small amounts at a time fold in the dry ingredients with the wet ingredients until they are completely combined.

Step 5: Add in the cranberries, pumpkin seeds, and coconut flakes.

Step 6: On the greased cookie sheet put 2 tbsp sized cookies down about an inch away from each other.

Step 7: Bake for 8 minutes or until the cookies are golden brown.

These cookies are basically a more convenient and delicious version of oatmeal!


  • Store in an air tight container.
  • I keep mine in the freezer and heat them up in the microwave for 10-15 seconds when I want to eat one.


The BEST Dairy-Free Cinnamon Rolls

Ooey gooey cinnamon rolls, YESSS PLEASE!

When I was a child having cinnamon rolls for breakfast was such a treat, and they still are today!

What’s better than waking up to the smell of cinnamon sugar covered dough baking to perfection?

Nothing…the answer is nothing.

In all seriousness, cinnamon rolls have always had a special place in my heart and this is the specific recipe I use in my home. I wouldn’t say this recipe is healthy, but it sure is delicious!

Let’s get to the recipe.

The BEST Dairy-Free Cinnamon Rolls



  • 2 tsp dry yeast
  • 1/3 cup warm water
  • 1/3 cup coconut sugar
  • 1/3 almond milk
  • 2 tsp pure vanilla
  • 1 egg
  • 1/4 cup melted coconut oil
  • 2 tsp pink salt
  • 3 cups all-purpose white flour


  • 2 tbsp cinnamon
  • 3/4 cup coconut sugar
  • 1/4 cup coconut oil

How to make…

Step 1: Preheat oven to 375 degrees and grease a cake pan or skillet with coconut oil or any oil of your preference.

Step 2: In a large mixing bowl combine the yeast and warm water.* Whisk until frothy and then let the mixture sit for 30 minutes.

Step 3: After 30 minutes has passed mix in the coconut sugar, pink salt, vanilla, egg, coconut oil, and almond milk.*

Step 4: Fold in 3 cups of flour until the mixture is completely combined and it starts to form a dough. (It’ll be flaky and that’s okay, don’t add anymore liquid or it will become too sticky to work with.)

Step 5: Cover the bowl of dough with a towel, bees wrap, or plastic wrap and allow it to sit on the counter for 30 minutes. Set aside.

Step 6: While the dough is covered in a separate smaller bowl mix together the 3/4 cup of coconut sugar, cinnamon, and the 1/4 cup coconut oil. It will be crumbly and that’s what you want. Set that aside.

Step 7: Uncover the dough you previously set aside and lightly flour a flat surface.

Step 8: Transfer the dough from the bowl to the floured surface and roll the dough out in a rectangle until the dough is about 1/4 inch thick.

Step 9: Cover the dough in the sugar mixture you set aside.

Step 10: Roll the dough upwards towards the other side of the dough.

Step 11: Use a knife to cut the dough into rolls about 1 inch thick.

Step 12: Put rolls in the pan closely together so they’re touching.

Step 13: Bake the cinnamon rolls for 20-25 minutes.

Step 14: Take the cinnamon rolls out, let cool slightly, and put the icing on if desired.


Dairy-Free Icing (Optional):


  • 1 cup powdered sugar
  • 5 oz dairy-free yogurt (plain unsweetened)
  • 1/3 cup coconut oil (still hardened)

How to make…

Step 1: In a food processor or in a high speed blender combine all the ingredients until blended smooth.

Step 2: Put the icing in the fridge to stiffen.

Step 3: Ice the cinnamon rolls!!

Nothing is better than a big ‘ole cinnamon roll with an even bigger cup of coffee in the morning!


  • *Make sure the water is warm and not hot because if the water is too hot it can kill the bacteria in the yeast.
  • *Be sure the almond milk is room temperature, you don’t want it to be too cold.
  • The coconut oil should be melted but slightly cooled.

No-Bake Almond Butter Caramel Cheesecakes (V + DF + GF)

The CREAMIEST dairy-free cheesecake you will ever eat!

I LOVE cheesecake, I’ve loved it my whole life, it’s my all time favorite dessert!

If you asked any of my family or friends they would tell you without hesitation how much I love the original sweet treat.

The other day I was messing around in the kitchen trying to make a healthier version of my favorite dessert and came up with THIS!

When I took these out of the freezer I let the cheesecakes soften to room temperature and cut into them only to find out they had a texture just as creamy as the OG recipe! I broke through the crust and it was the most buttery crumbly crust you could ever imagine.

It instantly melted in my mouth.

If this cheesecake recipe passed my standards, I promise it will make your taste buds jump for joy!

Let’s get to the recipe!

No-Bake Almond Butter Caramel Cheesecakes



  • 1/2 cup gluten-free oats
  • 8 dates (whole + pitted)
  • 1/2 cup raw unsalted almonds
  • 1 1/2 tsp cinnamon
  • 1/4 cup almond butter

Cheesecake Filling:

  • 2 tbsp lemon juice
  • 1/3 cup raw blue agave
  • 1/2 cup full fat coconut milk (canned)
  • 1/3 cup coconut oil
  • 1 1/2 cup raw cashews (quick soaked)
  • 2 tsp pure vanilla

Caramel Sauce:

  • 1 recipe of my ‘Healthy Caramel Sauce‘ (you will have left over sauce that you can keep in an air tight container in the fridge for a week.)

How to make…

Step 1: Grease a muffin tin with coconut oil (or any oil of choice).

Step 2: Quick soak cashews by putting them in a large bowl and covering them completely in hot water. Soak them for 30 minutes. Set aside.

Step 3: While the cashews soak combine all the ingredients for the crust in a food processor. This includes the oats, dates, almonds, cinnamon, and almond butter. Blend until the mixture is completely combined. It will still have a crumbly texture, this is what we want.

Step 4: Take about 1 1/2 – 2 tbsp of the crust mixture pressing it down firmly in the muffin cups creating a sturdy crust.

Step 5: Drain the cashews after 30 minutes have passed.

Step 6: In a food processor combine all the ingredients for the cheesecake filling. This includes the lemon juice, agave, coconut milk, coconut oil, cashews, and vanilla.

Step 7: Blend completely until it’s smooth and creamy!

Step 8: Cover the crust with the cheesecake filling until the muffin cup is 3/4 of the way full.

Step 9: Top with the ‘Healthy Caramel Sauce’ and swirl in.

Step 10: Chill in the freezer for 2 + hours.


  • To take cheesecakes out use a butter knife around the cheesecake a couple times and use the leverage of the knife to pop the cheesecake out.
  • In an air tight container they keep in the freezer for 2-3 weeks.
  • If you can’t wait for the cheesecakes to soften to room temperature then you can microwave them for 10 seconds.
Caramel, cheesecake, and almond butter… is there anything better?!
I don’t think so!


Healthy Caramel Sauce (V, DF, GF)

Put on top of your favorite dessert, use it as a dip for fruit, eat it straight out of the jar, the possibilities are endless!

Healthy Caramel Sauce


  • 14 dates (whole + pitted)
  • 1 tsp pink salt
  • 2 tsp pure vanilla extract
  • 1/2 cup (room temp) unsweetened almond milk
  • 1/4 cup coconut sugar

How to make…

Step 1 & Done: In a food processor blend all the ingredients on high until all the date pieces are completely blended and the sauce looks as smooth as caramel.


  • Make sure the dates are soft. If not, you can soften them by soaking them in hot water for 10-15 minutes.
  • Keeps in an air tight container for 1 week in the refrigerator.


Coconut Flour Chocolate Chip Banana Muffins (DF + GF)

These ‘Coconut Flour Chocolate Chip Banana Muffins’ are grain-free and dairy-free without sacrificing any of the flavor you love!

Ever wonder what you’re going to make with that coconut flour that’s been sitting in your cupboard for the past 3 months collecting dust?

I know that I’ve had terrible luck in the past baking with coconut flour. It’s an art that took me years to master, but I’ve finally perfected it!

My love of baked goods and healthy eating have come together to make this masterpiece, and it truly is a masterpiece.

These ‘Coconut Flour Chocolate Chip Banana Muffins’ are so moist and full of flavor you’ll catch yourself wondering how in the world they’re so healthy!

A muffin recipe that is free from dairy as well as gluten, and are still arguably the best banana muffins out there?!

I’m pretty proud of this one!

Made with coconut flour, bananas, coconut oil, eggs, df vanilla yogurt, and sweetened with agave these muffins are perfectly sweet with chocolate chips in every bite.

Bananas and chocolate are a match made in heaven. Am I right?!

Coconut Flour Chocolate Chip Banana Muffins


  • 1 cup coconut flour
  • 1/2 tsp pink salt
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 2 spotted bananas
  • 1/4 cup coconut oil (melted + cooled to room temp)
  • 2 tsp pure vanilla
  • 1/4 cup raw blue agave
  • 3 eggs
  • 5.3 oz container of vanilla dairy-free yogurt (I use SO delicious brand)
  • 1/2 cup enjoy life mini chocolate chips

How to make…

Step 1: Preheat oven to 350 degrees, and line muffin tin with paper cups or parchment paper.

Step 2: In a small bowl mix together all the dry ingredients. This includes the coconut flour, pink salt, baking powder, baking soda, and cinnamon.

Step 3: In a large bowl combine all the wet ingredients. This includes the bananas, coconut oil (make sure after it’s melted you wait to add it until it comes to room temperature), vanilla, agave, eggs, and yogurt. Beat together with a hand mixer until all the banana chunks are gone.

Step 4: Slowly add in the dry mixture until completely combined.

Step 5: Fold in the chocolate chips.

Step 6: Fill muffin cups about 3/4 full and bake for 20 minutes or until the tops are golden brown.


Nuts For Chocolate Granola Bars (DF, GF)

You can ALWAYS have chocolate for breakfast, especially when it looks this good!

Whoever said healthy food had to be boring?!

Well, whoever said it was very very wrong! You won’t find me eating anything bland or tasteless here.

If you’ve ever had a Kind Bar and/or a Chewy Quaker Granola Bar than you will be able to imagine combining those two flavors and getting THIS magnificent bar.

I’m truly nuts about these granola bars!

See what I did there… nuts.

Hahaha, sometimes I like to think I’m funny.

These bars are the perfect combination of chewy and crunchy, as well as sweet and salty. You can’t go wrong!

I mean come on…

Chewy chocolate granola bars with crunchy nuts and sweet honey?!

This granola bar is what dreams are made of!

Nuts For Chocolate Granola Bars


  • 2 tbsp chia seeds
  • 1/3 cup pumpkin seeds
  • 1/2 cup cashews
  • 1/2 cup sunflower seeds
  • 1/3 cup pistachios
  • 1/2 cup almonds
  • 1 cup puffed rice cereal
  • 1 1/2 tsp cinnamon
  • 1/2 cup Enjoy Life chocolate chips
  • 1/3 cup dried cranberries
  • 1/2 cup gluten-free quick oats
  • 1 tbsp pure vanilla
  • 1/4 cup raw unfiltered honey
  • 1/2 cup brown rice syrup

How to make…

Step 1: In a large bowl combine all the dry ingredients. This includes the chia seeds, pumpkin seeds, cashews, sunflower seeds, pistachios, almonds, puffed rice cereal, cinnamon, dark chocolate chips, dried cranberries, and quick oats. Set aside.

Step 2: In a saucepan on high heat bring all wet ingredients to a boil. This includes the vanilla, honey, and brown rice syrup.

Step 3: Once the wet ingredients have come to a boil quickly remove it from the heat as it hardens quickly.

Step 4: Pour the hot mixture over the dry ingredients you set aside previously folding it in until all the dry ingredients are completely covered and the chocolate chips have mostly melted.

Step 5: Transfer the mixture into an 8×8 baking dish lined with parchment paper. You’ll want extra parchment paper hanging over the sides of the pan because this will make the bars easier to take out.

Step 6: Press the mixture down firmly and allow to cool for 40+ minutes at room temp or 25+ minutes in the fridge if you can’t wait!

Step 7: Remove the granola bar mixture by holding the parchment paper and placing on your counter top or any flat surface.

Step 8: Cut the mixture into whatever size granola bars you desire.


Grab a bar before they’re gone!