Happy Valentine’s Day, lovelies!

These Pink Love Hearts are dreamy, melt-in-your-mouth treats with beautiful pink hues and a touch of Valentine’s Day magic. They are gluten-free, vegan-friendly and dairy-free sweets that are perfect for gifting, sharing or indulging in a little self-love. Made with simple ingredients and lots of heart, they are as delightful to make as they are to eat! 

Who loves chocolate on Valentine’s Day? I sure do! But sometimes, a little twist is fun—like swapping traditional chocolate for velvety white baking chips made with wholesome, organic ingredients instead. And the best part? Their dazzling pink colour—so pretty, right?!

They also carry cute messages, adding an extra layer of love and playfulness. Of course, you can make them plain, like my Vegan Chocolates Hearts which are lovely but I love that extra touch of charm! You can’t go wrong either way.

I honestly see Valentine’s Day as more than just romance—it’s about LOVE in all its beautiful forms. Love for your special someone, friends, family, and just as importantly, yourself. Because you are special, you are worthy, and you deserve to be loved—by others and by yourself.

So what’s to love about these Pink Love Hearts?

• An easy & simple no-bake recipe 

• Vegan  • Gluten-free   • Dairy-free

• They’re super pretty and cute! 

• A beautiful edible gift for Valentine’s Day

Music is such a powerful force in my life—it moves me, inspires me, and even influences my recipes, like this one. The recipe is inspired by Beloved, a beautiful song by Ben Barnes. While widely recognized as an accomplished actor, some may not know he is also an incredibly gifted singer, musician and songwriter. Among his many beautiful songs, this one is a favourite of mine. I was especially inspired by the lyrics:  “You are beloved, so be loved.” I love the clever wordplay and the deep, meaningful message behind those words. It made me reflect on the ways we can show love and appreciation to loved ones. That’s how this recipe was born—a sweet little token of love to remind the special people in our lives that they are cherished and loved .

Sprinkles recipe fun facts:

• DAIRY-FREE WHITE BAKING CHIPS – are made with cane sugar making a healthier alternative to traditional white chocolate and are also dairy-free, gluten-free and vegan.
• COCONUT OIL – has anti-viral, anti-fungal, and antibacterial properties and can also boost energy levels and metabolic rate. 
• NATURAL RED FOOD COLOURING – is an allergen-friendly alternative that uses natural ingredients to source the colouring versus traditional food colourings.

So, let’s spread some love! Whether you’re making these for your sweetheart, friends, or loved ones or as a little act of self-care, these Pink Love Hearts are a sweet way to say, You are Beloved. Ready to make something magical?

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Pink Love Hearts

Pink Love Hearts are sweet, melt-in-your-mouth sweet treats that are gluten-free, vegan, and dairy-free. With their dreamy pink hues and handmade charm, they’re the perfect way to add a little extra love to Valentine’s Day. Simple, delicious, and made with heart!

Course Dessert

Author Priscilla S

Ingredients

Pink Love Hearts

• 1 cup vegan white baking chips (or regular white baking chips)
• 1 tsp coconut oil
• 15-30 drops natural red food colouring

Equipment

• small-medium stainless steel bowl (or heatproof glass bowl)
• small saucepan
• silicone spatula (large metal spoon)
• silicone heart-shaped chocolate mold (or plastic candy/chocolate heart molds)
• small assorted bowls
• metal spoons
• parchment paper
• piping bag (or ziplock bag for DIY piping bag)
• large plate (or a baking tray)
• oven mitts

Instructions

MAKING PINK LOVE HEARTS

Melting the White Baking Chips (Double Boiler Method)

• Fill the saucepan with 1–2 inches of water and place a heatproof bowl on top, making sure it fits snugly but doesn’t touch the water. Bring the water to a boil over high heat.
• Add the coconut oil and let it melt. Then, add the white baking chips and stir constantly with a silicone spatula until smooth.
• Once fully melted, turn off the heat and carefully remove the bowl.
• Let it cool for 2–3 minutes. Set aside 1 tablespoon of melted chocolate for optional piping.

Piping the Lettering in the Mold (Optional, but Highly Recommended)

• This step is optional but adds a cute, decorative touch with different shades of pink. If you’d like to give it a try, let’s do it!
• Mix a few drops of natural red food colouring into the reserved melted white baking chips. Add the colour gradually until you reach your desired shade.
• For the deep pink-red hue in the photos, I used about 20–30 drops for 1 tablespoon of melted white baking chips. If you prefer a natural alternative, beet juice or beet powder works beautifully, though it will slightly alter the flavour.
• Transfer the coloured 'chocolate' to a piping bag with a small tip and carefully pipe the letters into the mold. If it slightly overflows, don’t stress—it’s all about the love and effort, not perfection.
• Place the mold in the freezer for 5–10 minutes to set before moving on to the next step.

Filling the Mold

• Time to fill the mold! I prefer silicone molds because the chocolates release easily, but plastic molds work too. 
• Place the mold on a tray or plate to make transferring to the fridge or freezer easier and to catch spills.
• Now for a little Valentine’s magic! Tint the melted white baking chips with red food colouring to create beautiful pink hues.

  Feel free to mix different shades—separating the white chocolate into small bowls and adjusting the amount of food colouring in each will give you a gorgeous gradient effect.
• Using a spoon, carefully fill each mold to the top without overflowing.
• Once all the molds are filled, transfer them to the fridge or freezer. If using the fridge, allow 40–50 minutes to set; in the freezer, 20–30 minutes should do the trick.

Removing the Pink Love Hearts from the Molds

• Once your Pink Love Hearts are fully set, it’s time for the big reveal! Have a parchment-lined plate or tray ready to place them on.
• Gently press on the back of each mold, using your thumb to push the chocolates out while slightly bending the mold if needed. They should release easily with little effort.
• Now, if you want to do a little quality control taste test, I highly recommend it!
• From here, you can package these sweet treats in a cute tin or box for gifting, store them in an airtight container in the fridge or freezer, or (let’s be honest) enjoy them right away! Enjoy, dear friends!

Notes

This recipe makes 8 chocolates (1 standard heart-shaped mold).

* I used Camino White Baking Chips because they’re my favourite, but feel free to use whatever ones you like—just note that results may vary.

TIP: If the melted white baking chips start to thicken up while you're working, no worries! Just place the bowl back on the double boiler and melt it down again.

STORAGE: Store in the fridge for a week in an airtight container or tin. Store in the freezer for 1-2 months in an airtight container, but that is if they last that long.

WANT MORE?: Need a bigger batch for all your loved ones? Just double the recipe and spread even more love!

EXTRA FUN: Got extra melted chocolate? Why not practice some piping? You can create cute little messages to go with your treats or use the extra chocolate as toppers for other Valentine’s goodies—like my Easy Vanilla Strawberry Cupcakes or Very Vanilla Cake (wink wink). Just have fun with it!

The post Pink Love Hearts {vegan, gluten-free, dairy-free} first appeared on Pure Sprinkles.

Happy Valentine’s Day, lovely friends!

If you’re looking for easy and healthy recipes to celebrate Valentine’s Day and shower some love on your special someone, sprinkle some affection on those near and dear to you, or perhaps treat yourself to some self-love with some delightful sweet treats, I have some amazing recipes for you!

These 5 irresistible recipes are perfect for impressing and expressing your love and appreciation to those special people in your life :

  Easy Vanilla Strawberry Cupcakes

  Simple Strawberry Sauce

  Vanilla and Raspberry Doughnuts *

  Easy Raspberry Sauce *

  Vegan Chocolate Hearts

* These recipes feature Chandler Honey’s delicious raw organic honey with unique flavour infusions!

All the recipes are cinch to make and the best part? They are all gluten-free, dairy-free and vegetarian-friendly!

Which one(s) are you going to try out? Lemme know in the comments below.

Wishing all of you a very Happy Valentine’s Day!

The post Easy Valentine’s Day Recipe Ideas 💘 {gluten-free, vegetarian} first appeared on Pure Sprinkles.

Merry Christmas & Happy Holidays lovelies!

Indulge in the delightful flavours of the season with this easy-to-make Simple Dark Chocolate Peppermint Bark. A festive treat that requires only a handful of ingredients, these minty delights can be whipped up in no time. Whether you crave a quick and delicious snack for yourself or are looking for a lovely edible gift for friends and family, this recipe has you covered.

It’s that time of year for fun holiday recipes, and while I do love baking for the holidays, I also love quick and easy no-bake recipes that allow you more time to enjoy the season. The bonus with this particular recipe is that it works double time, also being a potential edible gift for loved ones.

And when I say this recipe is easy, I mean it is REALLY easy. All you have to do is melt the chocolate and crush the candy canes (which also acts like an excellent stress buster, by the way, which can be needed during the hustle and bustle of the holiday season, so you’re welcome ;)). Lastly, mix everything and sprinkle some extra crushed candy canes on top to pretty them up for a fun festive flair, then let them set, and you are done! I mean, can it get any easier?!

If you have fond memories of savouring candy canes during your childhood, this recipe is sure to evoke a sense of nostalgia. Growing up, I adored the wintry coolness of candy canes, which seemed to mirror the winter wonderland depicted in my favourite Christmas movies and the snowy landscape right outside my house in Canada. As a kid, candy canes felt like snowflakes in candy form—magical.

So what’s to love about this Simple Dark Chocolate Peppermint Bark?

• Vegan  • Gluten-free   • Dairy-free

• An easy stress-free holiday recipe (great for making with kiddies)

• No bake recipe (that can be made ahead of time)

• Makes a wonderful edible gift for loved ones

While enjoying candy canes on their own is delightful, there’s only so many you can eat. That’s where this recipe comes in, offering a fun and delicious way to make the most of these beloved holiday candies. And what takes it to the next level? Dark chocolate. The pairing of mint and chocolate is truly extraordinary. The deep, rich dark chocolate intensifies the minty notes of the candy canes, creating a dynamic flavour combination that is nothing short of refreshing.

Embrace the magic of childhood with this delightful dark chocolate peppermint bark; it will surely put a smile on your face. Plus, it’s a fantastic recipe to make with kids, getting them involved and creating new magical memories. 

Sprinkles recipe fun facts:

• DAIRY-FREE DARK CHOCOLATE CHIPS – are rich in cocoa that is high in and is also dairy-free, gluten-free, and vegan and uses minimally processed cane sugar for a healthier alternative to white sugar.
• COCONUT OIL – has anti-viral, anti-fungal, and antibacterial properties and can also boost energy levels and metabolic rate as well. 
• SEA SALT – contains many healthy essential minerals such as sodium, potassium, calcium, and magnesium.

So let’s get the holiday festivities underway and make some delightful Simple Dark Chocolate Peppermint Bark, shall we?

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Simple Dark Chocolate Peppermint Bark

This Simple Dark Chocolate Peppermint Bark is a festive treat, that requires just a handful of ingredients and very little time. These minty chocolate delights are perfect for holiday snacking or gifting for loved ones. They are gluten-free, dairy-free, and vegan-friendly, a fun holiday treat that everyone can enjoy!

Author Priscilla S

Ingredients

Equipment

• medium stainless steel bowl (or heatproof glass bowl)
• small saucepan
• silicone spatula (large metal spoon)
• parchment paper ( or a silpat mat)
• baking tray
• meat mallet (or rolling pin)
• freezer zip lock bags
• kitchen towels
• spoons

Dark Chocolate Peppermint Bark

• 2 cups dairy-free dark bittersweet chocolate chips (or 2 bars of dairy-free dark chocolate)
• 1-2 tsp coconut oil
• pinch of sea salt
• ½ cup crushed candy canes (half a box)
• 2 tbsp crushed candy canes, for sprinkling on top
• 1 tsp peppermint extract (optional)

Instructions

Dark Chocolate Peppermint Bark

• Line a baking tray with a silpat or parchment paper and set aside.
• Add the candy canes to a zip lock bag and place them on a sturdy surface with a kitchen towel underneath. Use a small meat mallet or rolling pin and go to town crushing the candy canes (an excellent stress reliever, for the holiday season) until they break down into small pieces. But not too much as you don’t want to turn it into dust unless you prefer it that way, that’s fine too!

  Put aside 2 tbsp of the crushed candy canes to sprinkle over top the bark later and set aside the rest. 
• Melt the dark chocolate chips using the double boiler method or in the microwave in increments until everything is melted down. If you like things extra minty you can add in ½ tsp of peppermint extract to intensify the minty goodness.

  For the full steps of the double boiler method, please refer to my recipe here, where I provide a detailed process. Once the dark chocolate chips have melted down to a nice, smooth consistency, set aside.
• Add the crushed candy canes to the melted chocolate and mix everything together until everything is well combined.
• Transfer to the baking tray and smooth the bark nice and evenly, to your desired thickness. Sprinkle over the reserved crushed candy canes. Give the peppermint bark a gentle shake to help it set. Place in the fridge for 1 hour or freezer for 30 minutes.
• Remove and break the bark into pieces. If you are removing from the freezer let it come up to room temperature for 10-15 minutes and then break into pieces. Now all that’s left to do is devour your chocolate peppermint bark. Enjoy!

Notes

* I used Camino's Bittersweet Chocolate Chips as they are the ones I personally love. I love the taste, it has a rich deep chocolate flavour that pairs so well with the peppermint. Feel free to use whatever one you like. You can also use dairy-free dark chocolate bars if you prefer. Just break the bar into pieces and then follow the same melting process as noted in the recipe.

You could also use semi-sweet chocolate if you prefer something with a little more sweetness.

STORAGE: Store in an air-tight container in the fridge for up to a week or store in the freezer for a month. Place some parchment paper in between the bark to ensure they don’t stick together. 

GIFTING: If you are gifting place them in a lined cookie tin or cellophane bag and tie them up with some pretty ribbon for a delightful homemade gift for the holidays!

WANT MORE? Just double the recipe, and you'll have even more Simple Dark Chocolate Peppermint Bark to enjoy.

Enjoy!

The post Simple Dark Chocolate Peppermint Bark {vegan, gluten-free} first appeared on Pure Sprinkles.

Hello lovely friends,

Are you looking to make some homemade cranberry sauce to add to your festive table spread? Look no further; this sauce is for you! With only 3 wholesome ingredients, this sauce takes next to no time to make and is the perfect balance of tart and sweet. It is sure to be a staple in your household for Thanksgiving, Christmas, or any festive occasion. Bonus: it is also gluten-free, refined sugar-free, and vegan!

It’s that time of year once again. Canadian Thanksgiving is this weekend (to my American friends be sure to save this recipe for your celebrations next month ;). While some of you may be excited about everything pumpkin, we can’t forget that it’s also cranberry season! Hooray! 

Oh, cranberries, how I love you so. They may seem like a slightly unusual choice as a favourite fruit, but I love them. Every time the holiday season rolls around, whether it’s Thanksgiving or Christmas, I get excited for their much-awaited return into my life. Something about these little pearls of tartness captures my heart year after year. 

My affinity for cranberries started at a young age. Back then, it was the wobbly canned cranberry jelly sauce. Jam-packed with sugar, I had no idea what true cranberry sauce tasted like and blissfully gobbled it up. Sure, it was great and sparked my love for cranberries, but little did I know that you could make it from scratch and that it was even more delicious.

Canned cranberry sauce definitely has its time and place, but let me tell you, the taste of homemade is incomparable. This cranberry sauce is an absolute game-changer, and I promise you will never look back at the canned version again.

What’s to love about The Best Cranberry Sauce?

•  Gluten-free, refined sugar-free and vegan

•  Super simple to make with only 3 ingredients

•  Naturally sweetened with maple syrup (or honey for a non-vegan version)

•  An excellent make-ahead for all festive occasions

•  You can use the leftover sauce in various sweet treats

Once you taste this sauce, you will surely fall in love with it. It has the perfect balance of sweetness and tartness, with the beautiful hum of maple syrup in the background, deepening the flavour. It took quite a bit of experimenting and tweaking to get it just right. So, in my humble opinion, it truly is the best cranberry sauce ;).

Is any holiday feast complete without cranberry sauce gracing the spread? Personally, for me, it surely is not. So do give this cranberry sauce a try and who knows, maybe this cranberry sauce will become one of your holiday favourites, just as it is mine :). 

Sprinkles recipe fun facts:

• CRANBERRIES – are jam-packed with antioxidants and have potent anti-inflammatory properties while improving digestive and heart health.
• LEMON JUICE – are packed with immune-boosting vitamin C, can help regulate blood sugar, aid digestion, and is excellent for skin health. 
• MAPLE SYRUP – is rich in antioxidants and anti-inflammatory properties, beneficial for skin health, and packed with vitamins and minerals. 

Wishing you a very Happy Thanksgiving! I am so thankful to each and every one of you for following along on my journey, trying out my recipes, and for all your love and support . I hope you enjoy this recipe as much as I do. 

Let me know how you enjoyed this cranberry sauce in the comments below!

Now let’s go and make ourselves the best cranberry sauce ever!

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The Best Cranberry Sauce

The best cranberry sauce is the perfect blend of tart and sweet, made with only three wholesome ingredients. It is also gluten-free, refined sugar-free, and vegan, and it can be whipped up in minutes. It’s a great make-ahead recipe and will be your go-to sauce for all festive occasions.

Author Priscilla S

Ingredients

Ingredients

• 2 cups fresh cranberries (or frozen)
• 1 tbsp fresh lemon juice (or orange juice)**
• ⅔ cup maple syrup* (or raw honey for the non-vegan version)
• ⅔ cup water

Equipment

• saucepan
• cutting board
• paring knife
• medium bowl
• measuring cups and spoons
• wooden spoon (or metal spoon)
• citrus juicer (or squeeze by hand)

Instructions

Preparation

• Wash the cranberries thoroughly with cold water a few times, then fill the bowl with cold water. You will notice that most of the cranberries will float to the top, similar to what happens in cranberry bogs. The ones that sink to the bottom are usually not good, so you can discard those. Double-check the berries for any soft or shrivelled ones, as they are also not suitable. The cranberries should be bright red or yellow and firm to the touch. Once you've finished this step, set them aside.
• Wash, dry and juice the lemon. Set aside.

The Best Cranberry Sauce

• Place the saucepan over medium heat and add lemon juice, maple syrup, and water until it begins to gently bubble.
• Slowly add the cranberries to the mixture, ensuring they are well combined.
• You will notice the cranberries making a 'pop' sound and splattering, not to fret, it's entirely normal. It will settle down.
• The mixture will start to foam. Reduce the heat to medium-low, stirring occasionally. The foam will dissipate after 3-4 minutes and start turning light pink. Lower the heat to a gentle simmer. 
• Continue to stir occasionally, and you will notice the mixture will gradually thicken as the cranberries start to break down. The texture will resemble that of cranberry sauce we all know and love. 
• The sauce will deepen to a glorious, dark red, and after about 10 minutes of cooking, your sauce is done! 
• NOTE: If you prefer the cranberries to remain whole and not break down too much, ensure you cook them on lower heat. For a thicker sauce, cook a bit longer, keeping in mind that the sauce will thicken further as it cools.
• Let the sauce come down to room temperature, and enjoy! If you want to thicken it more, place it in the fridge before serving. 
• This sauce pairs perfectly with a turkey dinner, but it also complements other dishes and can be used in sweet treats like crumble bars, cookies, and more!

Notes

YIELDS 2-3 cups of Cranberry Sauce

* Feel free to add more maple syrup for a sweeter sauce. You could also combine maple syrup and coconut sugar for a different flavour. 

** You can add a hint of lemon or orange zest for a delightful citrus twist.

NOTE: This cranberry sauce sways towards the tart side (as I fancy it that way), but you can adjust it to your liking.

STORAGE: Store in the fridge in an air-tight container for up to a week. This sauce is a great make-ahead and can be done a couple of days in advance.

Enjoy!

The post The Best Cranberry Sauce {gluten-free, vegan, refined sugar-free} first appeared on Pure Sprinkles.

Hello lovely friends!

Looking to create easy and healthy recipes to celebrate St.Patrick’s Day?  

Check out some of my recipes that add a splash of celebratory green in a fun and healthy way:

Shamrock Green Smoothie

Basil Walnut Pesto

Easy Garlic Broccoli

Easy Bok Choy  

They are all jam-packed with beautiful green veggies and are easy to make plus, they are gluten-free, paleo, vegetarian and vegan-friendly!

Which one(s) are you going to try out? Lemme know in the comments below.

Wishing all of you a very Happy St.Patrick’s Day!

The post St.Patrick’s Day Recipe Ideas {gluten-free, vegetarian, vegan-friendly} first appeared on Pure Sprinkles.

Hello dear friends!

This Easy Gingerbread Bundt Cake is light and super moist and brings classic gingerbread flavours to your table with a dessert that is super easy to make and an absolute showstopper with its elegant look perfect for all your holiday festivities!  Made with wholesome ingredients and naturally sweetened thanks to Chandler Honey’s Gingerbread Honey! A must-make dessert this holiday season. It’s gluten-free, dairy-free, and refined sugar-free!

I love the holiday season! The warmth of the season with holiday music, movies, time with family, friends and, of course, food is something very special. And Gingerbread is just one of the quintessential holiday flavours that capture the essence and feel of the season with its beautiful warming spices that are so comforting and gives you a warm fuzzy feeling that can’t help but bring a smile to your face with its cheerful flavour.

During the holiday season, we can sometimes be inundated with sweet treats and desserts, which is always a treat. But it can also be challenging for those of us who are not able to eat traditional desserts. I know from experience how trying and how disheartening it can be when you are not able to enjoy treats you have grown up eating or not be able to participate in holiday festivities due to dietary restrictions.

This recipe is my holiday present to you!  A classic holiday dessert, Gingerbread cake you can enjoy with wholesome ingredients you can feel good about! This recipe works for a variety of diets and food lifestyles, but honestly, it’s great for everyone!  I wanted to share a recipe that was extra special and do something different that I have never done before. So I chose to make a bundt cake. I have always loved how elegant they looked, and the shape of it naturally looks like a holiday wreath. So presenting to you my first-ever holiday bundt cake! I certainly put a lot of love and care into creating this recipe, and hope that you enjoy it just as much as I do. 

The best part of this Easy Gingerbread Bundt Cake is no one will ever know it’s made without traditional ingredients. It has a lovely structure, and the texture is so light and moist! The flavour of the cake has a beautiful infusion of Gingerbread spices. You will definitely be looking to get a second serving of this cake, it’s that good! It is not overly sweet and can be enjoyed as it is if you like things on the lighter side OR if you want to jazz it up (it is the holiday season, after all) I have a few suggestions on how you can dress up this cute bundt cake to be a showstopper for all your holiday festivities! 

So what’s to love about this Gingerbread Bundt Cake?

• Classic Gingerbread flavours in cake form (who doesn’t love that?!)

• Gluten-free   • Dairy-free   • Refined sugar-free   • Vegetarian

• The perfect dessert for all your holiday festivities (seriously, how pretty is it?!)

• No Gingerbread spices needed, thanks for Chandler Honey’s Gingerbread Honey

•  Made with wholesome ingredients you can feel good about

Now some of you may be wondering, wait, this is a Gingerbread Cake, why isn’t there a list of Gingerbread spices in the ingredients section? The reason, dear friends, is that we don’t need any! This is thanks to the secret ingredient that powers all the lovely Gingerbread spices and the source of the smooth, natural sweetness, Chandler Honey’s Gingerbread Honey! So let’s take a closer look at this spectacular, honey!

Chandler Honey

Gingerbread Honey

Chandler Honey’s Gingerbread Honey is part of the limited edition holiday bundle (including 3 new flavours) from Chandler Honey. This Gingerbread honey is bursting with classic Gingerbread spices, and each spoonful of honey feels like a taste of Gingerbread heaven. 

The honey itself is so beautiful and sparkles with all the aromatic Gingerbread spices. A taste of the holiday season captured in a lovely jar of honey. A must-try this holiday season!

So if you are looking for special honey this holiday season that will take your baked treats to another level, do try out this honey (which I highly recommend) along with the rest of Chandler Honey’s limited edition holiday bundle, please check out their website. 

Sprinkles recipe fun facts:

• CHANDLER HONEY’S GINGERBREAD HONEY – contains immune-boosting nutrients, antibacterial properties, beneficial enzymes, and minerals such as potassium, phosphorus, calcium, and zinc.
• OAT FLOUR – jam-packed with antioxidants and nutrients such as magnesium, biotin, copper, phosphorus, and manganese and keeps you feeling full longer.
• ALMOND FLOUR – contains vitamin E, reduces the risk of cardiovascular disease and lowers ‘bad’ cholesterol, and increases ‘good’ cholesterol

So let’s do some holiday baking and make a glorious, Easy Gingerbread Bundt Cake! 

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Easy Gingerbread Bundt Cake

This Easy Gingerbread Bundt Cake is beaming with festive gingerbread flavours, thanks to Chandler Honey's Gingerbread Honey! Made with wholesome ingredients and naturally sweetened, it's the perfect dessert for the holiday season! It's also gluten-free, dairy-free and refined sugar-free!

Author Priscilla S

Ingredients

Gingerbread Bundt Cake

Dry Ingredients

• 1 cup oat flour
• 1 cup almond flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ cup arrowroot flour
• ¼ tsp sea salt

Wet Ingredients

• 2 eggs
• ⅛ cup coconut oil, melted (room temperature) (or dairy-free butter)
• ½ cup almond milk (or plant-based milk of choice)
• ⅛ cup molasses
• ¼ cup Chandler Honey's Gingerbread Honey* ( plus ½ tbsp warm water to loosen the honey)
• ⅛ cup coconut sugar (or brown sugar, if you don't need the recipe to be refined sugar-free)
• ½ cup hot water

Gingerbread Glaze

• ½ tbsp Chandler Honey's Gingerbread Honey*
• 1 cup refined sugar-free icing sugar (or powdered sugar)
• 1-2 tbsp almond milk** (or plant-based milk of choice)

Decorations

• sprinkles (optional but highly recommended)

Icing Sugar Snow

• ¼ cup refined sugar-free icing sugar (or powdered sugar)

Equipment

• 9" bundt pan (or a similar sized cake pan)
• whisk
• silicone spatula
• medium and large stainless bowls
• measuring cups & spoons (or ceramic or heavy-set glass bowls)
• metal spoons
• cooking spray (I used coconut oil, or you can use any cooking spray of choice)
• bowls (for the glaze)
• sifter
• toothpicks

Instructions

Preparation

• Spray bundt pan with cooking spray and set aside.

Gingerbread Bundt Cake

• Preheat the oven to 350 °F
• Combine all the dry ingredients in a medium bowl. Set aside.
• In a large bowl, add eggs and coconut sugar and whisk together. Then add Chandler Honey's Gingerbread Honey along with molasses and mix again. Add the remaining wet ingredients and whisk together until you get a nice smooth consistency.
• Now it's time to add in the dry ingredients! Add a little at a time and slowly whisk together until you get a nice smooth consistency. You will notice the batter will turn into a lovely light caramel brown colour.
• Carefully add in hot water, this is a secret ingredient in classic Gingerbread cake! Whisk everything together one last time. You will notice the batter is more loose and runny than regular cake batter, but not to fret, this is how it should be and will come out beautifully!
• Slowly pour the batter into your bundt pan and give a gentle shake to ensure the batter distributes evenly. Place in the oven to bake for 40-45 minutes or until it turns a medium brown colour.
• Once it's baked, remove it from the oven and give it a quick toothpick test. If it needs more time, place it back in the oven. Otherwise, let it cool down and remove it from the pan. Place it on a wire rack, plate, or platter to cool down completely.
• All that's left to do now is enjoy this glorious Easy Gingerbread Bundt Cake! This cake is lovely as it is, but if you want to dress it up more for the holidays, here are a couple of options.

Decorating Easy Gingerbread Bundt Cake

A dusting of icing sugar snow

• Add some icing sugar into a sifter and dust some icing sugar over the cake for a beautiful festive presentation that looks like freshly fallen snow and a touch of added sweetness.

Gingerbread Glaze

• Sift the icing sugar. Please complete this step, or the glaze will have clumps. Mix 1-2 tbsp of almond milk (a little at a time) into the icing sugar slowly until well combined and you get the consistency you desire. Now add Chandler Honey's Gingerbread Honey, and mix together until you get a nice smooth consistency. It should be thick but still be able to drip off your spoon. If you want it looser, add a little more almond milk (or planted-based milk of choice) until you get the desired consistency.

How to Glaze

• Spoon glaze over the Bundt cake, creating a thick blanket of yummy glaze. You can control how much you want to add. I would do it twice to get a nice thick coating of glaze, leaving time in between to set. Then place it on a wire rack or plate to set.

After Glazing

• If you want to make your Easy Gingerbread Bundt Cake shine, you can decorate them with some fun sprinkles! Add them while the glaze is still wet, or they won’t stick.
• Let it set at room temperature for 1-2 hours to harden. If you want the glaze to harden faster, place the cake in the fridge for a couple of hours.
• Lastly, cut a piece of your beautifully decorated Easy Gingerbread Bundt Cake and enjoy!

Notes

YIELDS 9" BUNDT CAKE

This Easy Gingerbread Bundt Cake is best served with tea or coffee or enjoyed on its own for dessert!

NOTE: This cake is lightly sweetened, so if you prefer your desserts on the sweeter side, I recommend glazing the cake or adding more of Chandler Honey's Gingerbread Honey.

* Chandler Honey's Gingerbread Honey uses glorious, unpasteurized, raw honey, which means the flavours are more concentrated, and a little goes a long way. Plus, we are sweetening up the Easy Gingerbread Bundt Cake with the glaze, so we don't need a lot of sweetness. Feel free to adjust to taste by adding a little less or more depending on what you like best. 

** For these proportions, use according to the consistency of the glaze you desire. 

STORAGE

UNGLAZED PLAIN CAKE/DUSTED WITH ICING SUGAR SNOW: Place in the fridge covered in plastic wrap or an airtight glass container for up to a week. To store in the freezer, cut into slices and place it in a zip-lock bag or airtight freezer-safe container for up to a month. 

DECORATED GLAZED CAKE: Place in the fridge covered in plastic wrap or an airtight glass container for 3-4 days. To store in the freezer, cut into slices and place it in a zip-lock bag or airtight freezer-safe container for up to a month. 

NOTES

GLAZE: I actually don't recommend storing the glaze. As it hardens and is not great to work with after some time, so it is best to make it fresh. Instead, create one batch at a time and if you need more, make another batch.

GLAZE TIP: The glaze hardens very quickly but not to fret, if that happens, add a bit more almond milk, and it will loosen up again and be good to go!

 

 

Enjoy!

This recipe and post are created in collaboration with Chandler Honey, all opinions are solely my own.

The post Easy Gingerbread Bundt Cake – featuring Chandler Honey {gluten-free, dairy-free} first appeared on Pure Sprinkles.

Hello, lovely friends!

This fuss-free Easy Masala Chai recipe requires no spice blend (yes, you read right!) thanks to Chandler Honey’s luscious Creamy Chai honey! The honey is infused with fragrant Masala Chai spices and is the key to making Masala Chai a breeze! The perfect drink for the holiday season or any time of year! It’s also gluten-free and refined sugar-free with a dairy-free option!

Tis’ the holiday season, and I wanted to share a recipe that does double duty of pairing perfectly with yummy holiday treats and also a super warm and cozy beverage to snuff out the cold weather! Fun fact! Masala Chai was actually created with that very goal in mind. The spices in the blend have properties that naturally warm up the body during the colder months and increase immunity. Rest assured, even if you are reading this from a warm climate, this tea is great to enjoy all year round!

Growing up in a South Indian family, Masala Chai is something I have been drinking my whole life. The aroma of the fragrant spices wafting through the air as the Chai simmered away in the kitchen is something that will always be engrained in my memory.  

In India, it’s traditionally enjoyed as part of afternoon tea time with snacks like cookies, samosas, or pakoras and after dinner with dessert. However, you can enjoy this Easy Masala Chai any time of the day. It is just so good! The combination of the Masala Chai spice blend, milk, tea leaves, and honey is a drink that feels like nourishing your soul with its warmth. 

What is Masala Chai? 

Masala Chai is a spiced tea popular in India and increasingly popular around the globe. If you want to learn more, here are a few tidbits.

• Masala, meaning spice blend, and Chai, meaning tea, is a popular hot tea beverage originating from India. 

• It is traditionally made with milk, water, black tea, and a Masala Chai spice blend. 

• Traditional spice blend includes fresh ginger (or dried ginger), cinnamon, fennel seeds, cardamon pods, cloves, and black peppercorns. However, each family and tea shop has their own version of the spice blend. 

• Chai vs. Masala Chai, what’s the difference? Chai is made with milk and black tea, whereas Masala Chai includes a spice blend, which is the primary difference. 

This lovely Easy Masala Chai would not be what it is without its star ingredient, Creamy Chai honey! So why don’t we take a deeper look at this delightful ingredient?

Chandler Honey

Creamy Chai Honey

The Creamy Chai honey is part of the limited edition holiday bundle (including 3 new flavours) from Chandler Honey. This Creamy Chai honey is jam-packed with fragrant spices and is visually pleasing with speckles of the Chai Spice blend that intertwine so beautifully with the raw organic honey. The contrast in colours and textures is quite a sight to behold.

I was thrilled when Chandler Honey selected the Creamy Chai as part of their new holiday line. I thought it was such an innovative flavour to create, and I knew it would be super versatile to use. However, I must confess I wondered how the flavour could be captured in honey form. Would it capture the authentic essence of my beloved Masala Chai?

The answer is a big resounding YES! This Creamy Chai honey could not be more authentic with its flavour. It is SPOT on to traditional Masala Chai I have grown up drinking my whole life. I absolutely love it! This is why I created this recipe. I felt it was a great way to showcase this delicious honey in all its glory and how much it captures the essence of traditional Masala Chai, so much so that you don’t even need the blend! That’s how good it is! 

So a huge kudos to Chandler Honey for capturing the taste with absolute authenticity and with such lovely finesse that’s so pleasing to the palette and not overpowering (no easy feat). I am telling you, Tique Chandler is like a magician in how she creates her infused honey, pure magic! If you want to try out this luscious honey (which I highly recommend), along with the rest of Chandler Honey’s limited edition holiday bundle, please check out their website. 

Sprinkles recipe fun facts:

• CHANDLER HONEY’S CREAMY CHAI HONEY – contains immune-boosting nutrients, antibacterial properties, beneficial enzymes, and minerals such as calcium, potassium, phosphorus, and zinc.
• ALMOND MILK – is rich in Vitamin E and magnesium, high in antioxidants, and low in calories.
• BLACK TEA  – contains powerful antioxidants and may help heart health and improve gut health.

Let’s make ourselves some fragrant Easy Masala Chai! 

Print

Easy Masala Chai

This Easy Masala Chai recipe is a breeze to make thanks to Chandler Honey's Creamy Chai honey, infused with a fragrant Chai spice blend! Just 3 simple ingredients and you have yourself a piping hot cup of Masala Chai perfect for the holiday season or any time of year! It's also gluten-free and refined sugar-free with a dairy-free option!

Author Priscilla S

Ingredients

Equipment

• small saucepan
• measuring cups and spoons
• spoons
• small fine mesh strainer (optional)

Easy Masala Chai Ingredients

• 3 cups milk or plant-based milk*
• 2-2½ tsp Chandler Honey's Creamy Chai honey (adjust to taste)
• 2 black tea bags**

Instructions

Easy Masala Chai

• Place the saucepan on medium-high heat and add in your milk of choice. Once it heats up, add in tea bags. Let it steep and boil on medium-high heat for 3-5 minutes (depending on how strong you like your tea). The milk should be simmering gently. If it's too high, turn down the heat a notch.
• EXPERT TIP: Press the tea bag down into the milk and gently swirl around when the milk starts to bubble. This step helps to infuse the tea into the milk more and adds so much flavour!
• Once the tea has steeped to your liking, remove the tea bags. Add in the luscious Creamy Chai honey. Mix until thoroughly combined. Give it a quick taste test, and adjust it to your liking. Turn off the heat, and it's ready to serve!
• If you want a super smooth tea, you can strain it; otherwise, pour it into your favourite mug or glass and enjoy! This Easy Masala Chai pairs perfectly with cookies, cake, doughnuts, samosas, and pakoras!

Notes

YIELDS 2 cups of tea

* I love using Almond milk for this recipe but feel free to use any milk of your choice. For other plant-based options, I recommend coconut milk (for a super creamy version) or oat milk.

** You could use tea leaves instead of a tea bag if you like. Just be sure to strain well.

NOTE: This recipe is made with just milk instead of a combination of water and milk, as seen in other Masala Chai recipes. As it follows my family recipe, but if you prefer a lighter tea, feel free to add some water. Just adjust the proportions with half water and half milk.

ALTERNATIVE: Can't have caffeine? No problem, you don't actually need tea leaves to enjoy this drink! You can boil the milk and mix in the honey for a lovely Easy Masala 'Chai' milk. I do that quite often, and it is absolutely divine!

QUANTITY: Want more tea? Just double the amount, and you're good to go!

STORAGE: I recommend not storing this tea and instead just making enough for when you want to drink it for optimal flavour and taste.

Enjoy!

This recipe and post are created in collaboration with Chandler Honey, all opinions are solely my own.

The post Easy Masala Chai – featuring Chandler Honey {gluten-free, refined sugar-free} first appeared on Pure Sprinkles.

Hello lovely friends!

Looking to create some sweet treats to celebrate Easter this long weekend?  

Check out some of my celebratory sweet treats recipes like Coconut Macaroon Eggs, Sprinkles Carrot Cupcakes, and Very Vanilla Cake. They are all easy to make and also gluten-free and refined sugar-free!

Not quite in the mood for a sweet treat but want something special to celebrate the weekend? Try out my Oats & Brown Rice Pancakes recipe for your breakfast or brunch that always makes the day feel extra sunny and bright. 

So whether you’re celebrating Easter or just enjoying the long weekend, there is something for everyone!

Which one(s) are you going to try out? Lemme know in the comments below.

Wishing all of you a very Happy Easter!

The post Easter Recipe Ideas {gluten-free, refined sugar-free} first appeared on Pure Sprinkles.

R E F L E C T I O N + G R A T I T U D E

As we draw towards the end of 2021, I cannot help but reflect on this year. This year definitely marks something significant in my life, the launch of my food blog, Pure Sprinkles. To have an idea I set in my mind years ago to finally come to fruition this year is truly a dream come true.

I want to take this opportunity to say a heartfelt thank you to every one of you. THANK YOU for taking the time to read my posts, trying my recipes and kind words. It means more than I can express. Your support has taken my blog to places I never imagined I would reach well within a year of its launch. This blog has also allowed me to connect with so many of you, and I am so thankful.

A very special mention to Camino for all their support on my posts; I am so grateful.

I now look forward to seeing where the blog will go in 2022 and all that it will bring! I also look forward to creating and sharing more content with you!

Until then, I want to send my best wishes to you for a happy, healthy, and joyous new year. May 2022 be filled with love and light, and be a better and brighter year!

All my best wishes!

The post A look back at 2021 first appeared on Pure Sprinkles.

Happy Easter everyone!

Hope you’re all having a lovely long weekend, and for everyone celebrating Easter, sending all my warmest wishes to you and your family. This recipe is my healthy spin on the classic coconut macaroon with a festive twist. This recipe will transform your traditional coconut bites into cute little eggs to make for the perfect Easter treat.

Easter is one of my favourite holidays for many reasons. I love its simplicity. It tends to fall under the radar, with no significant spotlight surrounding it. It allows for more time to focus on the holiday’s meaning. It’s a day that signifies light, renewed hope, and new beginnings. It’s also a day to reflect, be thankful, and count our blessings.

I was raised in a Christian household and have fond memories of going to church on Easter Sunday with my parents. It was a day I looked forward to every year and one that left a lasting impression of comfort, hope, and peace on me.

Although I was taught to appreciate the spiritual significance of the holiday, I did and still enjoy the fun side of it too — the chocolate! I have fond memories of decorating and dyeing eggs, and of course all the sweet, chocolate goodies! I remember as a kid being so excited to go on my Easter egg hunt. It was so much fun to run around the yard and house searching for treasures. To reach the end and see a basket full of chocolate goodies from the Easter Bunny was thrilling! So many different kinds over the years: from classic chocolate eggs wrapped in coloured foil, Peter Rabbit white chocolate bunny (was my favourite), chocolate eggs filled with marshmallow, and of course Cadbury chocolate eggs!

So what’s to love about these coconut macaroon eggs?

• Easy to make

• Gluten-free

• Dairy-free

• No refined sugar or additives

• Vegan friendly (swap out the honey for maple syrup)

After changing my diet, I wanted to carry on the tradition of chocolate treats by putting a new healthy spin on it. Then it dawned on me to take my Coconut Macaroon recipe and put an Easter twist on it by turning it into an egg — a classic Easter symbol.

This recipe also brings together so many fond Easter memories and amalgamating them into one. More than that, I wanted to share a recipe that will not only be a sweet treat to enjoy, but one you will enjoy creating as well. Creating and decorating these little treats are loads of fun and I must confess they look adorable too! Kids will love these little sweets (and all of us kids at heart too), so you can get your little ones involved while making them. A fun activity to enjoy with the whole family. I hope it will become an Easter tradition in your household as it has in mine.

As promised from my Vegan Chocolate Hearts post, we will be exploring a different way to use the same melted chocolate recipe. This time we’ll be using it to dip and coat our Coconut Macaroon Eggs! To see the full recipe, please check out the recipe here. I have also placed the same instructions below for easier access ;).

So on this Easter day and as we live through such uncertain times, I would like to remind all of you that there is always hope for better days to come, no matter your circumstances. That through the darkness, a light of hope will shine through again. That better days are ahead. That’s why this day is so special to me. It reminds me of the fundamental belief that all things are possible through positivity, faith, and hope and has become the compass that guides me through life. 

Sprinkles recipe fun facts:

• SHREDDED COCONUT – is a great source of fibre, iron, calcium, and zinc.
• COCONUT FLOUR – is rich in fibre and helps to stabilize blood sugar, promote healthy digestion, and heart health. 
• COCONUT OIL – has anti-viral, anti-fungal, and antibacterial properties, and can also boost energy levels and metabolic rate as well. 

Sending all of you my warmest Easter wishes and for a happy and blessed one. Now I think it’s time to create some Easter fun and make us some Coconut Macaroon Eggs! Let’s hop to it

Enjoy!

Print

Coconut Macaroon Eggs

These Coconut Macaroon Eggs are the perfect Easter treat! Coated in chocolate, these light yet chewy eggs are delightful with coconutty goodness in every bite!

Author Priscilla S

Ingredients

COCONUT MACAROON EGGS

Ingredients

• 1 ½ cups unsweetened shredded coconut
• 1 tbsp coconut flour
• ⅛ tsp sea salt
• ½ tbsp coconut oil
• ¼ cup honey* (maple syrup** for vegan version)
• 1-2 tsp vanilla extract

Equipment

• mini processor/food processor
• cookie baking tray
• small/medium metal or glass bowls
• silicone spatula
• spoons
• parchment paper

CHOCOLATE

Ingredients

• ½ cup dairy-free chocolate chips (I personally like Camino Chocolates, but feel free to use your favourite)
• 1 tsp coconut oil
• pinch of sea salt

Equipment

• small saucepan
• medium metal or glass bowls
• silicone spatula
• spoons

Instructions

COCONUT MACAROON EGGS

Preparation

• Cut parchment paper to the size of baking tray and place on the baking tray. Set aside. 
• Place all dry ingredients into a bowl: shredded coconut, coconut flour, and sea salt, mix together. 

Instructions

• Put half the dry mixture into the mini processor/food processor, then add half the wet ingredients: coconut oil, honey, and vanilla extract. Close the lid, and pulse for 5-10 second short intervals for 1 minute.
• Turn off the processor. Scrape the sides with the spatula to get whatever is stuck on the sides incorporated with the rest of the mixture and pulse again for another minute. 
• Add the rest of the ingredients and repeat the process until you get a semi-paste-like texture. It should still have specks of the coconut visible. 
• TIP: To know it's the right texture, take a small portion in your hands and press it. If it sticks and you can mold it in your hand, it's ready. If it crumbles when pressed together, it's not ready. Continue to pulse until it reaches a paste-like texture.
• Preheat oven to 350 F
• Transfer the mixture into a bowl. Take about a teaspoon of mixture into your hand and mold it into the shape of an egg, then place on the baking tray. 
• Bake for 6-7 minutes in the middle rack of the oven. Set aside and let it cool for at least an hour. Now your scrumptious Coconut Macaroons are done and ready to enjoy! However, if you want to take these sweet treats to the next level, let us continue on.

CHOCOLATE COATING (OPTIONAL)

• Fill your saucepan with 1-2 inches of water and place it on the stove. Place the stainless steel bowl on top of the saucepan — the two should sit tightly together. You don't want a gap as heat will escape. You also want to make sure the bowl does not touch the water, as it may burn the chocolate. Turn up the heat to high.
• Once you hear the water start to boil, add the coconut oil. After the oil is melted down (after 1-2 minutes) add the chocolate chips. Stir the chocolate constantly with your silicone spatula or spoon to help melt the chocolate. Add a pinch of the sea salt.
• Once you see the chocolate starting to melt down to a liquid consistency, cut the heat and remove it from the double boiler. It's fine if it's not all melted down, the residual heat from the bowl will help melt it all down. Once melted down, the chocolate should be a nice liquid-syrup consistency with a nice glossy sheen that slowly drips off your spatula or spoon. Let it cool down for 2-3 minutes.
• It's time to coat our Coconut Macaroon Eggs with chocolately goodness! Place them into the melted chocolate, move them around, spoon the chocolate over the eggs until all sides are covered. Gently take them out of the melted chocolate and place them on the baking sheet.
• Repeat until all Coconut Macaroon Eggs are done and place in the fridge for 40-50 minutes until set and chocolate hardens. For a quicker result, you can place them in the freezer for 20 minutes. Either way, please trust me it will be worth the wait!
• Once everything is set, take them out and leave them at room temperature for about 5-10 minutes and your delectable coconut treats are ready to enjoy!
• OPTIONAL: If you want a thicker coating of the chocolate, take out of the fridge and repeat the process in step 4 to get a second coating and smooth finish. Place back in the fridge for another 30 minutes.

DECORATING (OPTIONAL)

• If you want to take these cute macaroons a step further and really get into the festive spirit, here are a few options to try out:

  • CHOCOLATES: Take the remaining melted chocolate and drizzle on top of the Coconut Macaroon Eggs. This will create a nice decorative finish to the eggs, giving them dimension and an elegant, simple design.

  • SPRINKLES: add fun colourful sprinkles to brighten them up and add a splash of fun (I used naturally coloured sprinkles but feel free to use whichever ones you like).

  • SHREDDED COCONUT: use some of the shredded coconut used for the macaroons to sprinkles on top — a nice way to reflect the coconut feel of these treats

  • COLOURED ICING: create some pretty, dairy-free coloured icing with ¼ cup of powdered sugar and 1 tsp of dairy-free milk (white). Add the milk slowly as it is easy to add too much and tricky to adjust after. You can add a pinch of turmeric to make it yellow. Instead of milk, try a little bit of blueberry sauce to create blue/purple, or strawberry/raspberry sauce to create red.

  Honestly, the possibilities are endless. Just have fun with it and decorate to your heart's content!

Notes

* I used Dutchman's Gold Summer Blossom Honey as that's my favourite honey brand, but feel free to use whichever one you like.

** To make this recipe vegan, substitute the honey for maple syrup. I have made a vegan version of this recipe a few times for my cousins during the holidays and they loved them!

NOTE: Once you finish creating the mixture, have a little taste. If you prefer things a little sweeter, feel free to add a touch more honey or maple syrup. 

STORAGE: These Coconut Macaroon Eggs will keep in the fridge for 2-3 days in an air-tight container or cookie tin — that is if they last that long! Trust me, they're so good they're pretty much guaranteed to disappear quickly. They can also be stored in an air-tight container or zip-lock bag in the freezer for a month to enjoy whenever you feel like having a sweet treat. 

The post Coconut Macaroon Eggs {gluten-free, dairy-free} first appeared on Pure Sprinkles.