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 Sekaran

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.

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 Sekaran

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.

Happy Halloween, my lovely friends!
These Easy Halloween Mummy Bites are a spooktacular treat! This no-bake recipe uses simple pantry staples to create a snack that’s not only frightfully adorable but also packs a healthy twist. These treats are the ultimate ghoulish goodies to savour this Halloween. Bonus: they’re gluten-free, dairy-free, and totally vegan!

I’m going to let you in on something: I absolutely love making no-bake recipes! There’s something incredibly satisfying about creating a sweet treat recipe that you can whip up on a whim when you’re craving something sweet. Especially when you use natural, wholesome ingredients that are good for your health and well-being. That’s what Pure Sprinkles is about after all :).

I wanted to experiment with new ingredients while keeping things super easy because Halloween is a time for spooky movies, costumes, and fun, not spending hours in the kitchen. So, here’s a quick and simple, no-bake recipe to enjoy this Halloween season.

For this year’s Halloween recipe, I decided to give my little creations a costume – yes, you heard it right! A costume made of velvety white ‘chocolate’ wrapped around airy brown rice crispies, creamy cashew butter, and a spoonful of coconut oil. Sweetened naturally with maple syrup and a hint of vanilla. The result? Adorable mummy bites! They’re frighteningly cute, aren’t they? I just couldn’t resist.

I also opted for using cashew butter instead of marshmallows to give them a fun healthy twist, that adds a lot of depth of flavour and a beautiful contrast in textures as well.

I’m also super excited to use Camino’s new Vegan White Baking Chips! I have been waiting for the perfect recipe to use them so I can show off these beauties! 

So what’s to love about these Easy Halloween Mummy Bites?

• Loads of fun to make (especially with little kids)

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

• Vegan friendly   • Gluten-free   • Dairy-free

• They’re super adorable

• No refined sugar or additives

And while I usually say that decorating is optional, in this case, it’s a must. It’s how we bring these cute mummies to life – well, figuratively speaking. But trust me, the effort is totally worth it. Not only do these treats taste AMAZING, but they’re also a blast to make. You can even turn it into a no-bake Halloween party with friends and family, and it’s a fantastic way to involve the kids. Who knows, it might become a Halloween tradition! So grab a spooky movie, gather in the kitchen, and whip up these delightful treats. The best part? You can indulge a little, or a lot, guilt-free. Enjoy!

Sprinkles recipe fun facts:

• 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 as well. 
• BROWN RICE CRISPIES – are low in calories and provide a source of fibre, vitamins, and minerals while promoting digestive health and weight management.

Let’s get into the Halloween spirit, and make some spooktacular Easy Halloween Mummy Bites! 

Enjoy!

The post Easy Halloween Mummy Bites {gluten-free, dairy-free, vegan} 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 Sekaran

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.

This Easy Vegan Caramel Sauce is a show-stopper! With only 4 all-natural ingredients, it takes just 10 minutes to whip up this luscious, dairy-free, gluten-free, paleo, and refined sugar-free sauce! It’s super versatile to use on various sweet treats and elevates them to next-level decadence!

I have always loved caramel sauce. The creamy, velvety texture is just so heavenly. I love how it appears so simple yet has such a complex flavour that can transform your treats into something extra special without much effort.

When I changed my diet years ago and had to forgo dairy, it was challenging not being able to have caramel sauce anymore. However, I was determined to create my own dairy-free version, and let me tell you, it was no easy feat. I experimented for quite some time and tried various iterations until this sauce was finally born, and oh my, was it worth the wait! It is caramel-y perfection, and I promise you will not miss traditional caramel sauce one bit once you try this! It’s just as good, if not better! 

So what’s to love about this Easy Vegan Caramel Sauce?

• Quick and easy to make

• Rich, creamy, and decadent

• Gluten-free   • Refined sugar-free

• Dairy-free   • Vegan   • Paleo

• Naturally sweetened with maple syrup and coconut sugar

• Countless ways to use it to create different sweet treats

Aside from being delicious, the beauty of this caramel sauce is it uses just 4 all-natural ingredients. The richness of coconut cream lends itself beautifully in creating a smooth, creamy textured sauce and replaces the loads of heavy cream and butter that you’d find in traditional caramel. I love the combination of maple syrup and coconut sugar as it balances out the sometimes bold taste of coconut sugar alone. The maple syrup also enhances the sweet, caramelized notes and plays nicely with both the vanilla and coconut cream for a harmonious depth of flavour.

The best part of this Easy Vegan Caramel Sauce is its easy use in so many treats! Though this recipe is magical all year round, I thought Halloween would be the perfect time to share this versatile recipe so you can use it in countless ways for all your spooktacular treats!

5 ways to use this Easy Vegan Caramel Sauce 

• CHOCOLATE TREATS: If you’re looking to create homemade chocolate treats to echo childhood classics like caramel chocolate, this sauce will do just the trick! 

• POPCORN: Caramel popcorn is a fun snack that gives you salty and sweet! Mix this sauce with freshly popped corn and bake to create your own homemade caramel popcorn!

• FRUIT: No need to bake to enjoy this sauce. Just cut up some of your favourite fruits and dunk them in for a simple and delicious dessert!

• CAKE/CUPCAKES: This sauce is fantastic for taking your cake/cupcakes to the next level! Drizzle on top of your cake/cupcakes or even in the middle as a filling! If you want to take it up another notch, add to your frosting for Caramel Frosting!

• BROWNIES: Dot the batter with the caramel sauce to create some Caramel Brownies, and swirl a little on top for little extra caramel-y goodness!

Sprinkles recipe fun facts:

• COCONUT CREAM – a thicker form of coconut milk that is rich in potassium and a great source of vitamins and minerals.  
• COCONUT SUGAR – has a low glycemic index and contains antioxidants, electrolytes, minerals, nitrogen, and vitamin C.
• MAPLE SYRUP – has high anti-inflammatory properties and is packed with antioxidants, vitamins, and minerals.

Wishing you a Happy Halloween, lovelies!   Hope you enjoy this sauce as much as I do!

Let’s take your sweet treats to the next level and make some luscious, Easy Vegan Caramel Sauce!

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Easy Vegan Caramel Sauce

This Easy Vegan Caramel Sauce is truly magical. With only 4 all-natural ingredients, it takes just 10 minutes to whip up this luscious sauce! It's super versatile to use on various sweet treats and elevates them to next-level decadence!

Author Priscilla Sekaran

Ingredients

Ingredients

• 1 cup coconut cream (or full-fat coconut milk*)
• ½ cup coconut sugar (or any other refined sugar-free sweetener)
• 2-3 tbsp maple syrup (or any other refined sugar-free sweetener)
• ½ tsp vanilla extract
• pinch of sea salt (optional)
• small knob of vegan butter (optional)

Equipment

• small saucepan (or small pot)
• silicone spatula (or whisk)
• measuring cups and spoons

Instructions

Easy Vegan Caramel Sauce

• Add coconut sugar and maple syrup into a small saucepan or pot on medium-low heat. Mix until it dissolves, 3-4 minutes. 
• Once the mixture starts to bubble, gently add in the coconut cream until it dissolves completely and is well combined. 
• Bring the heat to medium until the mixture bubbles, on a steady gentle simmer. If you see it begin to bubble rapidly, lower the heat. Keep a close eye on it and constantly stir it to prevent burning. Be patient and loving with it. It takes some time, but it’s totally worth it!
• After 10 minutes, the sauce should have thickened yet still light and runny. Remove from the heat, add in the vanilla extract and give it one final mix. Your sauce is now ready to enjoy in countless ways, woohoo! You can enjoy the sauce straight away or let it cool down and let it thicken more. Feel free to have a spoonful of the sauce (just for taste test purposes, of course )
• If you want a thicker caramel sauce similar to dulce de leche, continue cooking for another 5 minutes or until you reach your desired consistency. You will notice the texture change dramatically to a dark, amber coloured, thick and luscious sauce! As previously mentioned, it will thicken more after it cools, so please keep that in mind.

Notes

NOTE: This caramel sauce is super versatile, drizzled on top of cupcakes, cookies, and cakes, and as a filling in chocolate treats! The possibilities are endless!

IMPORTANT NOTE: *I highly recommend full-fat coconut cream for this recipe. I tested this recipe with coconut cream and coconut milk and found coconut cream works best. It doesn't separate when you cook it down and creates a beautiful, velvety texture. You can use full-fat coconut milk if you can't find coconut cream. Just place it in the fridge and use the thick, creamy part on top. Be sure it's full-fat, though, as you need the fat content to make the caramel.

Also, I used Cha’s Organics Coconut Cream as they have amazing coconut products, and that’s the one I personally love to use but feel free to use whichever one you like.

STORAGE: Place in a glass jar for up to 3 days. Coconut milk and coconut cream have a short storage life, so it is best to consume them within a few days. However, judging by how tasty this sauce is, it’s a safe bet you will have next to none left!

ALTERNATIVE: If you are a lover of salted caramel, no problem! Just sprinkle a little coarse sea salt on top, and you've got yourself some creamy salted caramel.

The post Easy Vegan Caramel Sauce {gluten-free, dairy-free, refined sugar-free} first appeared on Pure Sprinkles.

Hello lovely people!

I have a very special treat to share with you that are as tasty as they are beautiful. These light, moist, yet slightly dense Vanilla and Raspberry Doughnuts are oh so good! They showcase Chandler Honey’s Créme Brûlée Honey for some natural sweetness and use only a few simple, wholesome ingredients. They are also gluten-free, dairy-free, and refined sugar-free!

Firstly, I am so happy to be collaborating with Chandler Honey again to create these delicious doughnuts, so a heartfelt thank you to Tique Chandler for the opportunity! 

So what’s special about this recipe, you ask? For starters, this recipe is a 2 for 1 recipe, as it makes 6 regular-sized doughnuts + 12 mini doughnuts! How amazing is that?! Bang for your batter!

This recipe is brimming with healthy twists. It uses just a few simple, wholesome ingredients. They are also baked, not fried, making them a healthier option. So go ahead and indulge a bit and jazz up these sweet treats with some luscious glaze and some fun sprinkles!

Now to turn the spotlight on our star ingredients of this recipe – Chandler Honey’s Créme Brûlée Honey and raspberries. Their dynamic pairing creates a symphony of flavours that dance in perfect synchronicity. The bright tart notes of the raspberries mesh beautifully with the sweetness of the Créme Brûlée Honey that in itself, has layers of deep flavours.

I loved the pairing so much that I created the Easy Raspberry Sauce using Chandler Honey’s Créme Brûlée Honey. Let me tell you, it tastes AMAZING! 

Creating these doughnuts brought the joy of eating doughnuts back into my life. Since changing my diet, I haven’t had one in years and missed them dearly. I have fond memories of eating vanilla-glazed doughnuts covered with rainbow sprinkles (my favourite) as a kid. It was such a special treat that I relished every time I ate one.

So to create these doughnuts in a new way and healthy way makes my heart so happy. And even happier that I can share this special recipe with you!

So what’s to love about these Vanilla and Raspberry Doughnuts?

• Baked not fried, healthier alternative to traditional doughnuts

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

• A fun sweet treat for adults and kids alike 

• Mini doughnuts are perfect for little ones

•  Lovely as an afternoon snack with tea or coffee

Now, the backbone of these doughnuts and what give them so much depth is, without a doubt, our special star ingredient, Chandler Honey’s Créme Brûlée Honey. Let’s learn more about this honey, shall we?

Chandler Honey

Créme Brûlée Honey

The Créme Brûlée Honey is part of Chandler Honey’s Core Collection and is the first flavour I tried and what made me fall in love with their honey. The layers and depth of flavour is immense and is what makes this honey so special. 

You are first greeted with the sweetness of the toasted honey. The caramelized notes intertwine with the inviting flavour of the vanilla bean, which is beautifully speckled throughout the honey. Then comes the warmth of the cinnamon that is woven into the honey.

Together, they create a wonderous flavourful melody that so aptly fits its name. The flavours are so good that you will be reaching for a spoon to try more. It is seriously that good to just eat out of the jar! 

So if you are looking for special honey, that is super versatile and will take your baked goodies to another level do try out this honey and definitely check out their Core Collection.  To learn more about Chandler Honey and their amazing unique infused honey flavours, check out their website.

Sprinkles recipe fun facts:

• CHANDLER HONEY’S CREME BRULEE HONEY – contains immune-boosting nutrients, antibacterial properties, beneficial enzymes, and minerals such as potassium, phosphorus, calcium, and zinc.
• RASPBERRIES – are packed with antioxidants and vitamins C, which aid in boosting immunity and skin health as well as high in fiber.
• OAT FLOUR – chockfull of 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

Think it’s time we start baking some delightful Vanilla and Raspberry Doughnuts, let’s go! 

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Vanilla and Raspberry Doughnuts featuring Chandler Honey {gluten-free, dairy-free}

These Vanilla and Raspberry Doughnuts are a delightful, guilt-free sweet treat made with wholesome ingredients and naturally sweetened with Chandler Honey's Créme Brûlée Honey. Bonus is they are gluten-free, dairy-free, refined sugar-free, and baked not fried. What's not to love?

Author Priscilla Sekaran

Ingredients

Vanilla and Raspberry Doughnuts

Dry

• ½ cup oat flour
• ½ cup almond flour
• 1 tsp baking powder
• pinch of sea salt

Wet

• 2½-3 tbsp Chandler Honey Créme Brûlée Honey** (if the honey is really thick, loosen with ½ TBSP of warm water)
• 1 tbsp coconut oil, melted (room temperature)
• 1 egg
• ¼ cup almond milk (or plant-based milk/milk of choice)
• 1 tbsp vanilla paste (or pure vanilla extract)

Equipment

• 6 cavity doughnut pan
• 12 cavity mini doughnut pan
• measuring cups & spoons
• metal spoons
• whisk
• silicone spatula
• cooking spray (I used coconut oil, or you can use any cooking spray of choice)
• small and large stainless bowls (or ceramic or heavy-set glass bowls)
• bowls (for the glaze)
• sifter (for the glaze)
• parchment paper
• toothpicks

Raspberry Glaze

• 1-2 tbsp Easy Raspberry Syrup or raspberry liquid*** (add according to the consistency of glaze you desire)
• ½-1 tbsp almond milk*** (or plant-based milk/milk of choice)
• ½ cup refined sugar-free powdered sugar (or icing sugar)

Vanilla Glaze

• ½ tsp Chandler Honey Créme Brûlée Honey**
• 1-2 tbsp almond milk*** (or plant-based milk/milk of choice)
• ¼ tsp pure vanilla extract (optional)
• ½ cup refined sugar-free powdered sugar (or icing sugar)

Decorations

• sprinkles (optional but highly recommended)

Instructions

Vanilla and Raspberry Doughnuts

• NOTE: I use my Easy Raspberry Sauce, Easy Raspberry Syrup /Pulp Recipes for these tasty bites. Please hop over to the Easy Raspberry Sauce recipe for steps on how to make it.
• Combine all dry ingredients, oat flour, almond flour, baking powder, and sea salt in a small bowl. Set aside.
• In a large bowl, whisk together the Chandler Honey Créme Brûlée Honey with the almond milk (which will help loosen up the honey), then add the rest of the wet ingredients, coconut oil, egg, and vanilla paste. Whisk until everything is well combined.
• Slowly add the dry ingredients to the wet ingredients and whisk until well combined and the batter is nice and smooth. The thickness should be like pancake batter. Thick, but still slide off your spoon. Let it sit for a couple of minutes.
• Preheat the oven to 350 °F
• Spray doughnut trays with cooking spray. Wipe access oil with a paper towel.
• Spoon the batter into the doughnut tray, 2 TBSP worth of batter in each cavity, roughly ¾ filled. It should not surpass the circular hole in the middle. Do not be tempted to add more, as it will close up the doughnut hole once baked. If that does end up happening, I have a trick on how to remedy that in the notes below. 
• Now it's time to add the Raspberry Pulp. Add ¼ tsp to the batter around each doughnut cavity and then again for a total of ½-1 tsp of Raspberry Pulp (adjust to your liking). Gently swirl it into the batter with a toothpick to create a marble effect (it will look really pretty once baked!). Once done, gently shake the tray to even out the batter. Place in oven to bake.
• Bake doughnuts for 15-16 minutes or until lightly golden brown. Be sure to do the toothpick test. Once it comes out clean, you are good to go. Just be sure to keep close on them to ensure you don't overbake.
• Remove from the oven and let it cool for 5 minutes. Once cooled, remove them from the doughnut pan and place them on a wire rack, plate, or platter to cool down completely.
• You will have some batter leftover, which can be used to make Mini Doughnuts.

Mini Doughnuts

• For Mini Doughnuts, add ½ tbsp of almond milk to leftover batter and mix. Pour 1 tsp of batter to each mini doughnut pan cavity, and gently spread the batter evenly.
• Bake for 10 minutes or until lightly golden brown. Let it cool and remove it from the pan.
• The Vanilla and Raspberry Doughnuts are done and ready to enjoy! These doughnuts aren't as fluffy as the fried, all-purpose flour-based doughnuts, but I can assure you will not miss the fried ones one bit. They are oh so tasty plain, but you can jazz them up for a next-level doughnut experience. Check out my delicious glazing options below to give these full doughnut status glory!
• Doughnut tip: If you add too much batter and your doughnut hole closes, not to worry. A quick trick to remedy it is to use an apple corer or a bottle cap that is the size of the hole, press through gently, and voila, problem solved!

Raspberry Glaze and Vanilla Glaze

These Raspberry and Vanilla Glazes are the perfect pairing for your freshly baked Vanilla and Raspberry Doughnuts. They are simple to make and add an extra layer of flavour to these tasty treats.

Raspberry Glaze

• Sift the powdered sugar. Please do not skip this step, or the glaze will have clumps. Mix 1-2 tbsp of the Easy Raspberry Syrup (a little at a time) into the powdered sugar slowly until well combined and you get the consistency you desire. If you want it looser, add a little more raspberry syrup and almond milk (or milk of choice) until you get the desired consistency.

Vanilla Glaze

• Similar to the Raspberry Glaze, sift the powdered sugar. Add Chandler Honey Créme Brûlée Honey, vanilla extract, and almond milk into the powdered sugar and mix until you get the desired consistency. 

How to Glaze

• Now for the fun part, we glaze our doughnuts, woot woot! 

  You have two options: you can dip or spoon the glaze over the doughnuts. The choice is yours. I highly recommend using a thicker glaze to spoon over and a thin glaze for the dipping method. 

Spooning Method - Thick Glaze: 

• • Spoon glaze over the doughnut, creating a thick blanket of yummy glaze over your doughnut. You can control how much you want to add. Then set on wire rack or plate to set.

  • This glaze longer to set to get that hardened finish. The best way to achieve that is to let it set in the fridge for a few hours. 

Dipping Method - Thin Glaze: 

• • Dip face down, and after a few moments, pull out and allow the access glaze to drip off. For complete coverage, use a spoon, shower the glaze over the doughnuts, and lift it out with a spoon or fork. Set it on a wire rack with some parchment paper underneath to catch the drippings for about 10-15 minutes. Then repeat the steps until you get the coverage you desire.

  • Gives you the same beautiful, glossy sheen look as traditional, store-made, fried doughnuts. 
• So go ahead and have fun with it. Each method turns out amazing! 

After Glazing

• If you want to take things to another level, you can decorate them with some fun sprinkles! Be sure to add them while the glaze is still wet or they won’t stick.
• Once you are done, let it set at room temperature for 1-2 hours to harden. If you can't resist (trust me, it is no easy feat to wait), feel free to eat them just as! If you want the glaze to harden faster, place them in the fridge for a couple of hours.
• All that's left to do is devour these delightful Vanilla and Raspberry Doughnuts, enjoy!

Notes

* YIELDS 6 DOUGHNUTS + 12 MINI DOUGHNUTS

** Chandler Honey Créme Brûlée Honey uses glorious, unpasteurized, raw honey, which means the flavours are concentrated and a little goes a long way. Plus, we are sweetening up the doughnuts with the glaze, so we don't need a lot of sweetness. But feel free to adjust to taste by adding a little less or more depending on what you fancy best.

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

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

STORAGE

UNGLAZED DOUGHNUTS/MINI DOUGHNUTS: Place in the fridge covered in plastic wrap or a glass container with a lid for up to 2-3 days, unglazed, and stored in the freezer for up to a month in a zip-lock bag or freezer-safe container. 

GLAZED DOUGHNUTS/MINI DOUGHNUTS: Place in the fridge in a glass container with a lid for up to 1-2 days (if they last that long!). You can freeze them as well. Place them on a tray and freeze for 1-2 hours until the glaze hardens. Then store them in a zip lock bag for up to 2 weeks.

GLAZE: I actually don't recommend storing the glaze. 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, just make another batch. 

BATCH BAKING: Want more doughnuts? Not a problem! Just double up the recipe and you'll have more doughnuts in no time.

Enjoy!

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

The post Vanilla and Raspberry Doughnuts – featuring Chandler Honey {gluten-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.

A warm hello, dear friends!

With Easter just around the corner, I have a very special treat to share with you. One of my favourite Canadian brands, Camino, is back with new festive treats for Easter-chocolate eggs! Chocolate eggs just so happen to be one of my all-time favourite Easter treats too, woo-hoo!

I was very excited when Camino announced the launch of their first-ever chocolate eggs. It is so lovely to see Camino creating new, festive-themed chocolate products and giving customers quality sweet treats for special occasions.

This news is even sweeter because they outdid themselves with not 1 or 2 but 3 types of chocolate eggs! Dark chocolate, milk chocolate, and white chocolate eggs are all filled with yummy caramelized hazelnut praline!

I was beyond thrilled when they kindly gifted me these chocolate eggs to review and share with all of you. So, a big thank you again to Camino for this wonderful opportunity! If you would like to try out these chocolate eggs or learn more about Camino check out their website or read about them in my previous post here. 

I will be breaking down this review into a few different categories with different aspects of the 3 chocolate eggs.

• Packaging Design

• Taste, Flavour & Texture

• Final Verdict

All 3 chocolate eggs are gluten-free*, certified organic, and certified fairtrade.

C’mon, let’s try out these unique chocolate eggs!

* These products do not contain gluten, but to learn more about the ingredients and if these products are right for you, please check the Camino website for more information. 

REVIEW

PACKAGING DESIGN  

The packaging of the chocolate eggs is adorable! The light and airy pastel colour palette and illustration capture the look and feel of Easter and Spring. And of course, beautiful images of all three chocolate eggs flavours are displayed in all their glory.

These cuties are encased with yellow, green, and dark green foil wrappers, giving them a bright, joyous Spring and festive feel—so fresh and pretty. I was pleasantly surprised when I opened the package the eggs are quite big! I thought they would be smaller like traditional mini chocolate eggs, but these are a great size. 

Now let’s talk about the most awaited part of this review, how they taste!

DARK CHOCOLATE EGGS

TASTE, FLAVOUR & TEXTURE

The dark chocolate eggs have a lovely, delicate coating of bittersweet chocolate, enrobing a creamy milk chocolate centre. Once you hit the velvety filling, the feel and taste of the sprinkling of hazelnut praline comes through. The earthiness of the dark chocolate seems to enhance the nutty notes of hazelnut praline. The contrast between the dark and milk chocolate along with the hazelnut praline creates a harmonious blend of flavours and texture. 

MILK CHOCOLATE EGGS

TASTE, FLAVOUR & TEXTURE

The milk chocolate eggs are just oh so dreamy and creamy. Its luscious milk chocolate coating and milk chocolate center, scattered with hazelnut praline, creates a blissful bite. The nuttiness of hazelnut praline is a bit more mellow because of the creamy, richness of the milk chocolate, but is very well balanced in taste and texture. 

WHITE CHOCOLATE EGGS

TASTE, FLAVOUR & TEXTURE

These white chocolate eggs are such a tasty bite of white chocolatey goodness. The silky-smooth shell, paired with the hazelnut praline filling, creates a pleasant medley of flavours with its nuttiness and chocolate notes. They are also the perfect level of sweetness, which is no easy feat (white chocolate has the tendency to be on the sweeter side).

FINAL VERDICT

All 3 flavours of the chocolate eggs are delightful! I really love how none of them were overly sweet. Instead, you are greeted with the same, well-balanced lusciousness from the chocolate and crunch from hazelnut praline filling in every single egg. I immensely enjoy how each chocolate flavour, paired with the hazelnut praline, creates its own unique taste experience.

Another nice touch is the texture of the chocolate eggs’ outer shells. They have an embossed shell-like texture. Not only is it visually lovely, but it also gives the eggs their own unique look, which I quite appreciate. 

Kudos to Camino for creating these next-level chocolate eggs. They are like no other I have ever tried. And let me tell you, I have tried my fair share over the years. However, I have never had one with a nutty crunch filling in the center like these ones and in different types of chocolate flavours. 

As far as selecting a favourite, I honestly don’t think I can pick one this time around. I thoroughly enjoyed all of them equally, especially because each had its own individual taste experience. 

SWEET TREAT FOR EASTER

These chocolate eggs are the perfect sweet treat for Easter and great for Easter egg hunts for kids, a gift for family, friends, or even a sweet treat for yourself ;). So, give them a try, and have some delightful chocolate eggs to celebrate Easter or Springtime :).

Enjoy!

The post Camino’s New Chocolate Eggs – Review first appeared on Pure Sprinkles.

Hello dear friends!

These gluten-free lemon cranberry muffins are bursting with bright tart flavours that will bring a splash of sunshine to your day. They feature Chandler Honey’s Cosmopolitan Honey, which takes these muffins to a whole other level! 

I wanted my first recipe of the year to be a special one to kick off 2022 in a bright and sunny way. And what better way than with these delightful muffins that are sure to put a smile on your face.

So why are these muffins so sunny and bright? Well, it’s thanks to my good friends, lemon and cranberry. Both are fruits that I adore in all their radiant glory. Cranberries are honestly one of my favourite fruits. I love how they are bursting with bright, tart flavours with every bite.

Let’s turn things over to lemon. Lemon is super versatile, has loads of health benefits, and tastes fantastic in baked goodies and savoury dishes. Is there anything lemons can’t do? Now, when you take these two spectacular fruits and put them together, something magical comes to life. The light zesty notes of the lemon paired with the tartness of cranberries, creates a harmonious blend of flavours. 

These muffins are a lovely balance between light, fluffy and moist. They have a slight buttery undertone and coconutty essence from the coconut flour and just oh so yummy! They are perfect with afternoon tea, a snack or a guilt-free sweet treat.

The special ingredient I have used is Chandler Honey’s Cosmopolitan Honey, that is infused with dried cranberries and lemon zest. Not only did it amplify the lemon and cranberry flavour beautifully, but the natural sweetness of the honey takes these muffins to another level of scrumptiousness.

For those of you who are not familiar with Chandler Honey, let me have the pleasure of introducing them to you.

CHANDLER HONEY

ABOUT

Chandler Honey is an incredible Canadian company that creates natural, locally sourced raw honey with a delightful twist. 

The honey is sourced from company owner, Tique Chandler’s, family farm in Scandia, Alberta, whose family have been creating honey since 1937.

All their honey is raw and unpasteurized. One thing is for sure—you can feel the love, care, dedication, and passion put into each jar of honey. Each flavour has its own character and taste, and comes in a beautifully designed jar, filled to the brim with creamy honey. 

Their Cosmopolitan Honey is a favourite of mine and the star ingredient in this recipe. Let’s take a look at its flavour profile before we dive into baking these delicious muffins.

COSMOPOLITAN HONEY

The Cosmopolitan Honey flavour first launched in the summer of 2021 as part of their Cocktail Collection series. So if you are looking to bring those summertime vibes to any season of the year, definitely check out their Cocktail Collection, including this honey. You will love it.

It has deep citrus notes from the lemon zest, followed closely by the tartness of the dried cranberries. The pair are sprinkled throughout thick, luscious honey, making for a beautiful product both visually and in taste. The combination creates a playful unison of tart and tangy flavours that are bright and bold yet not overwhelming, just perfectly balanced. 

I am thrilled to work with this fantastic company and create these muffins, so a big thank you to Tique Chandler! She is such a delight to work with and honestly such a passionate individual who puts her heart into her work with Chandler Honey, and it reflects in all their wonderful products.

To learn more about Chandler Honey and their enticing unique flavours, check out their website.

Sprinkles recipe fun facts:

• CHANDLER HONEY’S COSMOPOLITAN HONEY – contains immune boosting nutrients, antibacterial properties, beneficial enzymes, and minerals such as potassium, phosphorus, calcium, and zinc.
• LEMONS – are an excellent immune booster, helps with weight loss, great for iron absorption, and aids in digestive health as well.
• CRANBERRIES – contain a high level of antioxidants, lowers blood pressure, improves eyesight and cardiovascular health, and a common natural aid for UTIs.

So let’s dive into the recipe and make us some yummy Lemon Cranberry Muffins to enjoy, shall we? 

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Lemon Cranberry Muffins

These delightfully light, gluten-free muffins are bursting with bright lemon flavour and tart notes of cranberry. Naturally sweetened with Chandler Honey's Cosmopolitan Honey, they are a beautiful balance between sweet and tangy.

Author Priscilla Sekaran

Ingredients

Ingredients

Dry

• ⅓ cup coconut flour plus one extra tablespoon
• ½ tsp baking soda
• small pinch of sea salt

Wet

• 3 tbsp Chandler Honey's Cosmopolitan Honey** (loosen with 1 TBSP of water to equal ¼ cup of liquid honey)
• 2 tbsp coconut oil, melted (room temperature)
• 2 eggs
• ½ tbsp vanilla paste (or pure vanilla extract)
• ¼ cup freshly squeezed lemon juice (1-2 lemons)
• 1 tbsp lemon zest (optional, but enhances the lemon flavor)
• ⅓ cup fresh cranberries (or frozen) (reserve a handful for the top of the muffins before baking)

Equipment

• 6 cup muffin tin + baking cups (or silicone baking cups)
• whisk
• silicone spatula
• measuring cups & spoons
• metal spoons
• cooking spray (I used coconut oil cooking spray, or any cooking spray of choice)
• paring knife
• zester (or box grater with a zesting panel)
• cutting board
• citrus juicer (or squeeze by hand)
• small and large stainless steel bowl (or ceramic or heavy set glass bowl)

Instructions

Preparation

• Line muffin tin with baking cups and spray with cooking spray, set aside.
• Wash and dry the lemon, then roll on the cutting board a couple of times with your palm. Zest the lemon and set it aside. Cut in half, squeeze into a bowl, and set aside.
• In a small bowl, combine dry ingredients, coconut flour, baking soda, and sea salt. Set aside.
• If using fresh cranberries, pour into a bowl of cold water. The good ones will float to the top and should be nice and firm. Discard any dark/brown or soft cranberries. Rinse well through cold water, drain, and set aside. If using frozen cranberries, do not thaw. Just repeat the same steps as fresh cranberries. If there are large cranberries, cut them in half.
• Scoop out 3 TBSP worth of Chandler Honey's Cosmopolitan Honey and mix with 1 TBSP of warm water until you get a loose liquidy consistency that equals out to ¼ cup of honey. You will be amazed how a little goes a long way! If it is still too thick just add more water or if it is too runny add a little more honey.

Lemon Cranberry Muffins

• In a large bowl combine wet ingredients, eggs, Chandler Honey's Cosmopolitan Honey, coconut oil, and vanilla. Whisk until well combined. Add in the lemon zest and whisk again.
• It's time to add the dry ingredients! Slowly add in half the mixture, whisk, and then add in the rest and whisk again until everything is well combined.
• Add in the lemon juice slowly and gently mix, as it will instantly react to the baking soda. It will foam and turn pale in colour. Let it stand for 2-3 minutes, the mixture will reduce in volume but not to fret, as it will be enough batter. The batter is also quite thick, similar to the consistency of mashed potatoes.
• Now we add in our beautiful cranberries! Reserve a handful to place on top just before baking to give a beautiful presentation and we can see those lovely little berries! Gently fold in the rest of the cranberries until the batter is well combined.
• Preheat oven to 350°F.
• Scoop out the batter into lined muffin tin. Fill each cup until ¾ of the way. Press down the batter as it is quite thick and want to ensure you fill each one enough. Add 1-2 cranberries on the top of the batter and press down gently. Now place in the oven to bake!
• Bake in the oven for 25-27 minutes or until golden brown. Be sure to do the toothpick test to make sure they are done. Let them cool and remove to a platter. You now have yourself a batch of glorious lemon cranberry muffins! Now all that's left to do is enjoy!

Notes

* YIELDS 6 MUFFINS

** Chandler Honey's Cosmopolitan Honey uses beautiful, unpasteurized, raw honey, which means the flavours are concentrated so you don't need a lot. Even a little bit ends up being the perfect amount of sweetness, which means you are left with more honey in your jar to enjoy (yay!). However, if you are someone with a sweet tooth feel free to add a little more honey to the batter.

*** If you would like to amp up the lemon flavour, you can add more lemon juice to the batter. 

NOTE: These muffins don't rise as high as all-purpose flour-based muffins, but let me assure you they will give you the same satisfaction.

BATCH BAKING: Want more muffins? No problem! Just double up the recipe. 

Enjoy!

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

The post Lemon Cranberry Muffins – featuring Chandler Honey {gluten-free, dairy-free} first appeared on Pure Sprinkles.

Happy Halloween!

This recipe promises no tricks, just an absolute treat! It is easy to make with just a few ingredients and is perfect for little kiddies and all us kids at heart. They are not loaded with refined sugar and additives, so go ahead have an extra piece or two. Trust me, you will want to ;).

It’s been some time since I last posted, but I wanted to come back with something special, my first Halloween recipe. I decided to go with my all-time favourite Halloween treat – chocolate bars!

I’ve done a couple of chocolate recipes to date but not one with any crunch. I’ve always enjoyed chocolate bars with a bit of a bite and wanted to find a way to recreate that same texture without cookie wafers or nuts and came up with this recipe. A chocolate bar packed with little airy brown rice crispies enveloped in velvety chocolate—bliss.

I have always been a sucker for Halloween treats and find this time of year gives us the perfect excuse to indulge a little. It also brings back fond memories of trick or treating. Dressing up in costumes, running around the neighborhood plundering as many sweets as possible. Coming home to see the results was like opening a treasure chest full of gold—pure joy. Though those days in my life are gone, the memories will always remain. I wanted to find a new way to keep that fun alive; one such tradition is making these homemade treats.

So what’s to love about these crispy chocolate bars?

• Fun to make and great to activity to do with little kiddies

• Vegan friendly

• Gluten-free

• Dairy-free

• No refined sugar or additives

I love how easy this recipe is to make. Just melt the chocolate, add the crispies, mix and freeze, and boom, you are done! Could it be any easier?! If you decide to go the extra mile to coat and decorate them, it may take a little more time, but well worth it. Plus, chocolate making and decorating is a lot of fun. I certainly don’t profess to be a fancy decorator, but I certainly have a lot of fun with it and is guaranteed to bring out the kid in you. It’s also great way for those of you with little kiddies to get them involved and make it a fun family activity! Also, you can feel good about knowing what is going into it with only a few wholesome ingredients.

Sprinkles recipe fun facts:

• DAIRY-FREE CHOCOLATE CHIPS – are also gluten-free and use cane sugar instead of traditional white sugar.
• COCONUT OIL – has anti-viral, anti-fungal, and antibacterial properties and can also boost energy levels and metabolic rate as well. 
• BROWN RICE CRISPIES – high in fiber and provides fuel for energy with low calories.

So turn on your favourite Halloween movie, roll up your sleeves and let’s make us some chocolate goodies! 

Print

Crispy Chocolate Bars

These frightfully easy chocolate bars are the perfect treat with just 4 simple ingredients, for Halloween or any time you are craving something sweet!

Author Priscilla Sekaran

Ingredients

Crispy Chocolate Bars

• 1 ½ cups dairy-free semi-sweet chocolate chips* (you could also use a bar of dairy-free chocolate as well)
• 1 tsp coconut oil
• 1 cup brown rice crispies (puffed white rice or puffed quinoa will also work)
• pinch of sea salt

Chocolate Coating (Optional)

• 1-1½ cup dairy-free semi-sweet chocolate chips* (you could also use a bar of dairy-free chocolate as well)
• 1 tsp coconut oil
• pinch of sea salt

Halloween Decorating (Optional)

• ½ cup powdered sugar (refined sugar-free)
• 1-2 tsp almond milk (or any dairy-free milk of your choice)
• a handful of dairy-free semi-sweet chocolate chips

Equipment

• small-medium stainless steel bowl (or heatproof glass bowl)
• small saucepan
• silicone spatula (large metal spoon)
• measuring cups and spoons
• metal spoons
• parchment paper
• baking tray
• oven mitts
• ziplock bags

Instructions

CHOCOLATE MAKING

Melting the Chocolate (Double Boiler)

• Get a baking tray (that will fit into your freezer) and line with parchment paper, set aside.
• 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. Then add in pinch of 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. Remove ¼ cup of the chocolate in a separate bowl and set aside.

CRISPY CHOCOLATE BARS

• Slowly add the brown rice crispies into the melted chocolate bowl and fold in gently until everything is well incorporated and all crispies are covered with chocolate.
• Transfer the mixture onto the baking tray with parchment paper and press down on the tray with a spoon or spatula to bring everything together and press the edges to form a rectangle or square.
• Add the reserved melted chocolate over the mixture and use the back of your spoon or spatula to smooth over the mixture. This will help fill all the nooks and crannies with chocolate and ensure the mixture stays together, and doesn't crumble. Once you are done, place the tray in the freezer for 20-30 minutes.
• NOTE: When I created these bars, I personally liked that the pieces were not uniform and each one was a different size and shape. However, if you prefer them to be more uniform, you can just score the bars with a knife to the desired shape and size you want before placing them in the freezer.
• After they are set, remove them from the freezer and let them rest at room temperature for 10 minutes. Then with a knife gently press into the block to break up the pieces. As you press down they will naturally break off into pieces. Alternatively, if you scored them before placing them in the freezer you will have your uniform pieces. You now have some yummy crispy chocolate bars, ready to enjoy! However if you want to take them a step further to give them a real store-bought chocolate bar feel, continue on for the next steps.

CHOCOLATE COATING (OPTIONAL)

• Repeat the steps of the chocolate melting process. Once the chocolate has melted and has cooled down for 2-3 minutes (We don't have it too hot, as it may melt the frozen chocolate bar pieces) gently place each bar piece one at a time into the melted chocolate. Move them around, spoon the chocolate over the piece until all sides are covered. Gently take them out and place them on the baking sheet.
• Repeat until all Crispy Chocolate Bars are coated with the chocolate and place them back in the freezer for 20-30 minutes to set.
• Once everything is set, take them out and leave them at room temperature for about 5 minutes and eat!

DECORATING (OPTIONAL)

• If you want to take these Crispy Chocolate Bars a step further and really get into the festive spirit, here are a few options to try out after coating your crispy chocolate bars:

  • CHOCOLATES: Take the remaining melted chocolate and drizzle on top of the Crispy Chocolate Bars. This will create a nice decorative finish to the bars.

  • SPRINKLES: add fun colourful sprinkles to brighten them up and add a splash of fun

  • NUTS: use some chopped nuts like almonds, walnuts, or pistachios for some added crunch.

  • ICING: create some pretty, dairy-free icing with ½ 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. Add the mixture into a ziplock bag, close and push the mixture to the edge and make a small cut at the corner of the bag. You now have your own do-it-yourself piping bag! (If you have a piping bag you can use that as well). Be sure to practice on the parchment paper as the flow may come out too fast. Now is the fun part go ahead and decorate whatever design you'd like! You can even add some natural food colouring if you want to jazz them up even more.

  Honestly, the possibilities are endless. Just have fun with it and bring out your inner artist!

Notes

* This recipe makes 15 chocolate bar pieces.

** I used Camino Semi-Sweet Chocolate Chips as they are the ones I personally love but feel free to use whatever ones you like.

*** Store in the freezer 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.

**** I added chocolate chips to create eyes but you could also use candy eyes if you wanted as well.

NOTE: Sometimes the chocolate may start to thicken up if too much time has passed, not to fret. Just place the bowl back on the double boiler, and melt the chocolate down again. 

MELTED CHOCOLATE: You may have some leftover melted chocolate after everything is said and done. You could just eat the rest with the spoon, that is a totally fine option. However, to ensure you use every last drop, I have a suggestion. Heat up a cup of dairy-free milk (or milk of choice) and add the chocolate, mix it up and bring it to a low boil, cut the heat and pour into your favourite mug, you now have yourself a mug of hot chocolate! 

ANOTHER OPTION: Alternatively, when you create the mixture instead of creating a block to make the bars you could just scoop out clusters with a spoon and spread them across the tray if you prefer smaller round bite-size pieces.

Enjoy!

The post Crispy Chocolate Bars {gluten-free, dairy-free, vegan-friendly} first appeared on Pure Sprinkles.