Hello lovely friends!

I have some SUPER exciting news to share with all of you!

Pure Sprinkles has been selected as one of the TOP 20 Canadian Gluten-Free Influencers of 2026!
Saaayy whaaat?! I am absolutely over the moon! To be recognized alongside so many amazing Canadian gluten-free creators, recipe developers, and influencers across the country is truly an honour.

When I started this journey back in 2021, I could never have predicted all that would unfold over the years.

What began as a mission to share easy, wholesome, and delicious recipes for a variety of dietary lifestyles, especially gluten-free, dairy-free, refined sugar-free, and vegan-friendly, has grown into something so much bigger than I ever dreamed.

That is why I created Pure Sprinkles.

To now be recognized as one of theTOP 20 Canadian Gluten-Free Influencers of 2026 means more than I can put into words. It feels like all the love, passion, creativity, time, and hard work poured into every recipe, every post, and every connection has been seen and appreciated, which is truly a priceless gift.

So today, I celebrate this honour with all of you. Thank you for being here, for supporting me, and for being part of the Pure Sprinkles family.

As Pure Sprinkles celebrates this special milestone year, I look forward to continuing to grow, create, inspire, and reach new heights while sharing more recipes and content that spread happiness, positivity, and joy .

Sending you all so much love and gratitude

To check out of the full Top 20 list click here.

A special thank you to FeedSpot for this incredible recognition. I am deeply honoured and grateful.

The post Pure Sprinkles is in The Top 20 Canadian Gluten-Free Influencers of 2026 by FeedSpot!!! first appeared on Pure Sprinkles.

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.

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 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 lovelies!

I am delighted to share that I have collaborated with Pilling Foods to bring you the most mouthwatering savoury treat – Delicious Gluten-Free Onion Fritters! These fritters, also known as Onion Bhajis or Onion Pakoras, are a popular snack in India and make the perfect appetizer or snack for any occasion.

These golden fritters are filled with a generous amount of onions, aromatic spices, and zingy green chillies. The magical combination of Good Eats Chickpea Flour, and Good Eats White Rice Flour gives these fritters a light and crispy texture that will make your taste buds dance with joy.

I was thrilled to have the opportunity to work with Pilling Foods as they are my go-to brand for gluten-free baking flours and other goodies that I use for all my recipes. The quality of their products is top-notch and super versatile that you can use in an array of sweet and savoury recipes—a big thank you to Pilling Foods for this wonderful opportunity ♡.

I also love that they are a local Canadian brand. As you know, I always love supporting Canadian brands.
So be sure to check out their collection of products for all your gluten-free baking and cooking needs.

For the ultimate experience, they are best served with tangy chutney or ketchup and pair beautifully with a steaming cup of Masala Chai (you can find the recipe here) or a refreshing cup of coffee.

Are you ready to tantalize your taste buds? Head over Pilling Foods website for the full recipe and discover all the amazing benefits of using Chickpea Flour and White Rice Flour!

Enjoy!

The post Delicious Gluten Free Onion Fritters – Collaboration with Pilling Foods first appeared on Pure Sprinkles.

Hello lovely friends!
This Easy Bok Choy recipe uses just a handful of ingredients and can be made within 10 minutes. It’s delicious, nutritious, and the perfect side dish for your next meal. Bonus it’s gluten-free, paleo, vegetarian and vegan-friendly!

I decided to switch gears this month and share a savoury dish. I haven’t shared one in quite some time and thought, what better time than in March as we head towards St.Patrick’s Day and Springtime here in Canada?

So you may be wondering, out of all the veggies, why bok choy? First and foremost, I LOVE how easy it is to make. Seriously it is done in no time with just a few ingredients, and you have yourself a delicious side dish. It is perfect if you want to add more nutrition to your diet with minimal effort.

Secondly, I love its unique taste and how it soaks up all the flavours you cook with like a sponge. I first ate bok choy at one of my favourite restaurants in Toronto, Spring Rolls and East (same franchise). If any of you remember the restaurants, comment below! They have sadly closed now, but the memories still last. They had a heavenly fried noodle dish with beef and vegetables covered in a scrumptious sauce. Even though I loved the crispy noodles, I remember I equally enjoyed eating the bok choy. I loved how the flavours of the sauce would seep into the leafy petals of the bok choy. It was divine.

I never thought of making bok choy myself until I changed my diet years ago. My naturopath highly recommended eating them because of all their amazing nutritional benefits, including being super rich in calcium! So for all my vegan and vegetarian friends out there, this is an excellent vegetable to add to your diet when trying to eat more calcium-rich foods.

Even if you are not a fan, I think this recipe will change your mind, and showcase just how flavorful these little veggies can be! Give them a try, and see. If you are weary of seeing the red chilli flakes scattered all over and aren’t one for spicy heat, do not fret they are absolutely optional and are just as flavourful without the red chilli flakes! I personally like the little spicy kick of heat!

Sprinkles recipe fun facts:

• BOK CHOY – is jam-packed with vitamins and antioxidants, rich in calcium and fights inflammation.
• GARLIC –  boosts your immune system, contains medicinal properties and is rich in antioxidants. 
• OLIVE OIL – is great for heart health, high in antioxidants and fights inflammation and bacteria.

Let’s whip up some super Easy Bok Choy!

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Easy Bok Choy

This Easy Bok Choy recipe is a super speedy side dish that is the perfect addition to any meal. Made with just a handful of ingredients, that's nutritious as it is delicious and will become your go-to side dish!

Author Priscilla Sekaran

Ingredients

Easy Bok Choy Ingredients

• 1 bag fresh bok choy, washed
• 3-4 medium garlic cloves, sliced
• 1 inch fresh ginger, cut into small pieces
• ⅓ tsp sea salt (adjust to taste)
• ¼ tsp black pepper (adjust to taste)
• 1-2 tbsp olive oil (adjust to taste)
• small pinch of dried red chilli flakes* (optional)
• ½ tsp coconut aminos (optional)
• 1 tsp tapioca starch (arrowroot starch) (optional)

Equipment

• large wok (or large pot)
• cutting board
• paring knife
• measuring spoons
• large spoon
• large bowl

Instructions

Prep

• Cut the bottom stem of the bok choy, discard, and fan out all leaves and place in a large bowl. Wash thoroughly a few times, there can sometimes be some sand and grit in between the leaves. Put aside.
• Peel and slice the garlic and ginger into thin discs or long strips. Set aside.

Cook Time

• Add oil to a large wok on medium heat. Once the oil is heated, add the garlic and ginger you should hear a nice sizzle sound, let it infuse into the oil for about 30-60 seconds, and now add the red chilli flakes.
• It's now time to add the bok choy! It may splutter a bit because of the water from the bok choy and the oil mixing, so please be careful. Once you have added the bok choy, turn up the heat to medium-high and mix everything well. Cover with a lid.
• Remove the lid, you will notice within a couple of minutes of cooking the bok choy will start to wilt down. It's now time to add our seasoning, sea salt, black pepper, and coconut aminos.
• OPTIONAL: If you notice a lot of water with the bok choy, you can add a tapioca starch slurry to help thicken it up more, if you desire. See notes below for how to make tapioca starch slurry.
• Cook for 5-7 minutes, mixing occasionally. You will know it's ready when the bok choy becomes soft yet still has a slight crunch to it. It's now ready to serve! This side dish pairs perfectly with rice, fish, chicken, and beef. Enjoy!

Notes

* The red chilli flakes are quite potent, so you really don't need much, a little goes a long way! Also, the red chilli flakes are entirely optional, so if you don't want to add them, no problem! They are just as tasty without them.

NOTE: If you want it saucier, add a couple of tablespoons of water when cooking. 

TIP: Add a tapioca slurry if it's more watery and you want to thicken it up (though it still tastes fabulous when you have a watery sauce!). Just add 1 teaspoon of tapioca starch (or arrowroot starch) with 2-3 teaspoons of water. Mix together well, without any clumps. Add 1/2 tsp of the mixture at a time. It will thicken up quickly, so you may not need a lot. Putting too much can make it gummy, so just add as much as you need. 

STORAGE: If you have any leftover bok choy, store it in an air-tight container for 1-2 days. I don't recommend freezing them as they have a lot of water content in them, and would recommend consuming them within a couple of days of making them for optimal taste. 

The post Easy Bok Choy {gluten-free, paleo, vegetarian, vegan-friendly} 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.

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! 

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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.

Presto! It’s Pesto! This fresh and vibrant recipe brings together 5 simple ingredients to create a super versatile pesto that is a powerhouse of flavour and nutrition!

With Spring in bloom, I thought it might be nice to share a recipe that is reflective of the season. With its fresh flavours and bright green hue, this recipe screams Spring in all its beautifully vibrant glory. It’s a true culmination of bold flavors. With an abundant hit of freshness from the spinach and basil, creaminess from the walnuts and olive oil, down to the zing of the garlic, you’ll always be sure to have one dy-no-mite pesto!

This is one of the first recipes I created when I changed my diet. During that time, I was on a very restricted diet and it was incredibly challenging when I had to go out. I could no longer just eat on a whim. As I’ve shared in my bio, when at social gatherings, I often found myself forced to nibble on fruits and veggies because there was nothing else I could eat. It was one of the hardest parts of my journey, but also an integral part of it as well. It motivated me to do everything I could to heal and restore my body.

It also taught me to always be prepared and carry a snack with me at all times. Fruits and nuts were easy go-to’s, but there were times I wanted to change it up. Plain veggies were not my favourite choice but with a dip—now, that was a different story! With store-bought dips no longer being an option, what was I to do? Then the idea hit me. Why not make pesto? Creamy, smooth, and yummy—that just might work. I put my own spin on the traditional pesto to create a gluten-free, dairy-free, and vegan-friendly version, and voila! My Basil Walnut Pesto was born.

I also love this recipe because it’s packed with protein from the walnuts, which will give you an energy boost and help keep you feeling full longer. Which is why it’s such a great healthy snack. It’s easily portable, making it super convenient for school lunches, snacks on the go, or even work. Not only does this pesto make a great dip, but it’s also very versatile. Here are my 5 favourite ways to use this fantastic recipe!

5 ways to use this Basil Walnut Pesto

•  DIP: I absolutely love it as a dip! It pairs beautifully with fresh veggies. My favourites are carrots, celery, and cucumbers. Any veggies you choose will take it to a whole new world. You don’t have to feel bad about dunking your veggies into this dip! Everything in it is super healthy, yet it feels indulgent because of its rich, creamy texture. So go ahead, dunk away!

• BAKING SAUCE: Looking for a new way to cook your chicken or fish dish? Just take some of this pesto, slather it on top, and bake it! It’s that easy. Pair with some roasted veggies or rice, and you got yourself one tasty meal. For my vegetarian and vegan friends, take some pesto, mix with your fave veggies, and roast for a beautiful veggie dish. 

• PIZZA: Want to try something different for your pizza? Swap out the tomato sauce and try some pesto instead! It creates a whole new flavour profile and a lot of fun to eat too! I mean, who doesn’t love pizza?

• SPREAD: Ever thought of trying pesto for your sandwich and wraps? Just use in place of butter or mayo, and you got yourself one flavourful spread to amp up your sandwich!

• PASTA SAUCE: This no-fuss sauce can elevate your pasta in a flash. It’s a simple way to have a creamy pasta dish without the cream. Cook your favourite pasta, mix with the pesto, and that’s it! You got yourself one flavorful pasta dish to enjoy.

Sprinkles recipe fun facts:

• SPINACH – is rich in antioxidants and can help prevent heart disease, type-2 diabetes, and has protective effects on memory and eye health.
• BASIL – helps balance PH levels in the stomach, aids in digestion, decreases harmful stomach bacteria, thus creating a healthier digestive system.
• WALNUTS – contain a high level of antioxidants and omega-3s and are a great source of plant protein to help boost energy levels.

Ready to make some pesto? Let’s go!

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Basil Walnut Pesto

This Basil Walnut Pesto recipe is vivacious, easy to make, and super versatile! It uses just 5 simple ingredients that are all gluten-free, dairy-free, and vegan-friendly! What's not to love about this pesto?

Author Priscilla Sekaran

Ingredients

Ingredients

• 2 cups fresh spinach
• 1 cup fresh basil
• 1 cup walnuts, halves*
• ½ cup olive oil
• 1 whole garlic clove
• ½ tsp black pepper (adjust to taste)
• ½ tsp sea salt (adjust to taste)

Equipment

• mini processor/food processor (or high-speed blender)
• small/medium metal bowls (or ceramic bowls)
• measuring cups
• wooden spoon
• spoons
• knife
• salad spinner
• kitchen towel (or paper towel)

Instructions

Prep

• Peel the garlic clove and set aside. Wash basil and spinach (separately) in cold water, thoroughly. Put through a salad spinner to remove excess water or pat dry (very gently) with a paper towel or kitchen towel. Place in a bowl and set aside.

Pesto time!

• Put the walnuts, olive oil (only half), and garlic into a food processor or high-speed blender. Blend for a couple of minutes until everything is a nice paste-like texture.
• It's time to add in the greens! Add a little at a time to ensure everything is well incorporated. Add the rest of the oil we reserved earlier. Blend for a few minutes.
• Repeat adding the greens and continue blending until you get a nice smooth velvety consistency.
• TIP FOR BLENDER: The greens can be finicky and not blend together well on the first try. So a small trick to help is to stop the blender, unplug it, use the back of a wooden spoon and press the greens down into the walnut mixture. It helps it to blend together better. It is a little extra effort, but promise you it is totally worth it!
• TIP: If it's having a little trouble blending together, not to worry, drizzle a little more olive oil to help it along.
• Lastly, add the seasoning, give it one last whirl, and presto! Your pesto is ready to enjoy!

Notes

* If you only have whole walnuts on hand, no problem! Just break them in half and your good to go. 

STORAGE: In an air-tight jar or container for 3 days in the fridge. It can also be frozen for a month. Fill an ice cube tray with the pesto, place in the freezer for 2 hours or until fully frozen. Take out and remove from the ice cube tray and place into a resealable plastic freezer bag until future use. You could also use a small freezer-friendly, air-tight container as well.

When you want to use some, just take out the desired amount you would like to consume. Let it thaw for about an hour or so and it's ready to enjoy. I would advise consuming it within the day, so only unthaw the amount you plan to eat at that time. 

Enjoy!

The post Basil Walnut Pesto {gluten-free, dairy-free, vegan-friendly} first appeared on Pure Sprinkles.