Amazing Peanut Butter & Chocolate Brownies


These brownies are my favourite go-to treat when I’m craving something sweet! They’re full of chocolatey goodness without the major sugar crash after - SCORE!

In this recipe I use cacao powder instead of cocoa powder and I think it makes a HUGE difference in the rich taste, not to mention the health benefits of cacao like it’s high antioxidant properties, its a good source of planted-based iron, and it has a high amount of calcium and magnesium!

The only added sugars I use in this recipe is the all natural maple syrup, and the sugar in the vegan chocolate chips - it’s the perfect combination!

I hope you enjoy this recipe, and if you make it please tag me on Instagram @michelle__liane - I’d love to see your creations!


  • 1 cup oat flour (ground your own from regular oats if you can’t find some in store)

  • 1/4 tsp baking powder

  • 1/2 cup cacao powder (I used this brand: Navitas Cacao Powder)

  • 1/2 cup maple syrup

  • 1/4 cup coconut oil or avocado oil

  • 3/4 cup oat milk or non-dairy milk of choice

  • half a ripe avocado, mashed

  • 1/2 cup natural peanut butter

  • vegan chocolate chips

  • pinch of sea salt

  1. In a large bowl, sift oat flour through strainer followed by cacao powder. Add baking powder and salt and whisk dry ingredients together.

  2. Combine room temp coconut oil (or avocado oil) with maple syrup in a small bowl. If using coconut oil, the cold maple syrup may harden the oil. Simply microwave the bowl for 10 seconds or so and re-mix to get a smoother texture.

  3. Mash your ripe avocado with a fork and set aside. Make sure it’s mashed well - trust me though, it’s undetectable in the brownie.

  4. Preheat your oven to 375 degrees C

  5. Add your wet ingredients, including the avocado, to your dry ingredients and mix together with a wooden spoon.

  6. Add as many vegan chocolate chips to your mix as you’d like, I used about 3/4 cup.

  7. Pour your mix into a parchment lined dish, or a greased glass baking dish. Pour your peanut butter over the top and swirl into the brownie mixture.

  8. Bakes for 45 - 50 minutes (depending on your oven) and let it cool before serving.

Vegan Waffles 2.0

These waffles are a fluffier, yummier, and spiced up version of the original recipe I posted last year. I'm super happy with this recipe and made it quite often for various brunches this summer! Speaking of which, I can't believe it's already September, or as Instagram likes to call it, Pumpkin Spice Latte season. So to stick with the in between season we're currently in, I added some homemade pumpkin spice to my batter and topped it with the some of the last peaches of the season; however, feel free to top it with whatever you like best! 

If you make these waffles make sure to tag me on Instagram @michelle__liane :) 

Vegan Waffles with Pumpkin Spice

- Makes 3 large waffles 

  • 2 cups oat flour (if you can't find oat flour, you can grind up your own from quick oats in a coffee grinder)
  • 2 cups almond milk (or dairy free alternative **see note) 
  • 1.5 tbsp apple cider vinegar
  • 1.5 tsp baking soda
  • 1 tsp pumpkin spice 
  • pinch of salt
  • 1 tbsp vanilla
  1. Add your vinegar to your dairy free milk and whisk together. Set aside while you prep your dry ingredients so the milk can curdle and thicken up for 5 to 10 minutes.
  2. Add the baking soda, and pinch of salt to your oat flour and mix. Add your pumpkin spice and whisk all dry ingredients together.
  3. Once your milk is set, combine the wet ingredients with your dry ingredients and mix together. Add your vanilla and mix.
  4. Heat up your waffle iron to medium heat, and pour recommended amount of batter for your waffle iron. 
  5. Wait until the batter is no longer sticking to your waffle iron, and the outside starts to brown slightly. Depending on your iron, you may need to flip the waffle to get an even crisp on the outside. Keep waffles warm in the oven while you cook the rest of the batter. 
  6. Serve with fruit, nut butters, hemp seeds, chia seeds and the good ol' Canadian classic, maple syrup! 

*** I usually use unsweetened almond milk in my recipe, but noticed that if you use oat milk the batter tends to stick to the waffle iron and splits the waffle in half, so just be aware before trying a different milk ***

The Better Than Tuna Sandwich


...And guess what? It's ALL Vegan! 

This recipe is definitely more of a comfort meal since there's lots of vegan mayo goodness, vegan cheese and yummy sourdough bread! Remember, this is a sandwich.. so it's completely customizable for your favourite toppings - my personal fave is lettuce, tomato, (vegan) cheese, and mustard! The recipe itself is even customizable, as I have a MAJOR sensitivity to onions so I make my batch without and it still tastes great! Let me know if you make this recipe by sharing a picture and tagging me on Instagram! 

Vegan Tuna Sandwich

  • 1 1/2 cup chickpeas, rinsed 
  • 1 celery stalk, chopped 
  • 1/3 cup white onion, finely chopped 
  • 2 tbsp dill, fresh or dry 
  • 2 tbsp vegan mayo (I used Earth Island and they can be found at Loblaws, or Whole Foods) 
  • 1 tsp capers (optional) 
  • salt and pepper to taste
  1. Pulse your chickpeas in your food processor or blender until roughly chopped (about 5 - 6 pulses). Make sure not to over blend, you still want a few chunks. 
  2. Once done, transfer the chickpeas to a mixing bowl and set aside. 
  3. Finely chop your celery, onions, and fresh dill (if that's what you're using) and add it into the bowl with the chickpeas. 
  4. Add in the vegan mayo, capers, salt and pepper and mix all of the ingredients until combined.
  5. Add your vegan tuna to any sandwich combo of your choice and enjoy! I recommend using some sourdough bread and toasting it before making your sandwich! 

The BEST Vegan Chocolate Chip Cookies

Vegan Chocolate Chip Cookies

I feel like I may have started a blog post like this before, but if you know me you'll know how much I LOVE chocolate. Since eating a more strict vegan diet and cutting out dairy products all together, I was on the search for a vegan chocolate that I could snack on if I got a craving. Luckily I found the "Enjoy Life" brand and have never looked back. I've been able to find them at smaller natural food stores, as well as big name stores like Whole Foods and the natural food section in Loblaws. 

I mainly eat a healthy plant-based diet and avoid added sugars in all my meals, however, I do believe that totally restricting myself is not healthy either. Now and then I like to treat myself to a sweet treat to help curb my cravings - So I'm sorry to say, but this recipe is NOT a healthy "alternative" to chocolate chip cookies ;) This recipe is for the BEST vegan chocolate chip cookies I've ever had! 

The Best Vegan Chocolate Chip Cookies

1/2 cup brown sugar
1/2 cup coconut oil
2 tbsp REAL maple syrup
1/4 cup non-dairy milk
1 tsp vanilla
1/2 tsp baking soda
1 1/2 cups flour
vegan chocolate chips (I usually use "Enjoy Life" Dark Chocolate Chips )

1. Whisk the brown sugar, coconut oil, non-dairy milk, and vanilla together in a large bowl
2. Sift in your flour & baking soda into the liquid ingredients
3. Fold with a spatula to mix all your ingredients
4. Once combined, add as many chocolate chips as you'd like and fold them in
5. Let the dough sit in your fridge for a minimum of 30 minutes to chill. (If you're in a hurry, you can put them in the freezer for 10-15 minutes) 
6. Preheat oven to 350 degrees celcius
7. Line a cookie sheet with parchment paper, and drop tbsp sized balls onto the sheet. Squish them down slightly with the back of a spoon or spatula
8. Bake for 15 minutes or until golden brown

** Note that the cookies in the picture have mini chocolate chips - my usual dark chocolate chips were sold out!  


| Vegan + Sugar-Free Waffles |

These waffles are a simple, vegan, and delicious recipe that are now my go-to when we’re craving waffles for breakfast. I was tired of using the store bought pancake and waffle mix, which usually require you to use eggs in the recipe or contain bleached flours and preservatives. All this waffle recipes requires is oat flour, a plant-based milk of your choice, cinnamon and natural vanilla! 

For the waffles, you can either ground your oats into a flour yourself or you can use a store bought oat flour if you’d like. You can also use any kind of plant-based milk, personally I used our favourite sugar-free almond milk from the store.

Finally, top your finished waffles with delicious fruit like strawberries, bananas, blueberries, raspberries, or even cacao nibs! This recipe has no added processed sugars in the batter; however, for those classic maple syrup waffle lovers, I would recommend using a 100% natural maple syrup rather than a table syrup mix. 

These waffles would also be a great way to treat the Mom or Grandmother in your life this Mother's day! 


Vegan + Sugar-Free Waffles

For the waffles

  • 2 cups oat flour 
  • 2 cups almond milk (or any plant-based milk of your choice)
  • 1 tbsp cinnamon to taste
  • 1 tsp vanilla 
  • 1 tsp salt 

Topping Ideas:

  • Strawberries
  • Banana slices
  • Blueberries 
  • Raspberries
  • Cacao Nibs
  1. Whisk the oat flour, cinnamon, and salt together in a large bowl. 
  2. Add the milk, and vanilla and mix together until you get a smooth batter. 
  3. Cook according to your waffle makers preferences or until browning on the top.

| Vegan + Sugar-Free Brownies |

If you’re anything like me, you love your chocolate. When I decided to go processed sugar-free I knew I needed to create something that would still give me my chocolate fix without all the added processed sugars, fillers, colours, chemicals, shellacs, etc, etc… So I came up with this chocolate brownie recipe made entirely without added sugars, wheat flour, or animal products! I decided to try chickpea flour in this recipe simply because my Mom gifted me a large bag of it when we came to visit, but I may try this recipe with an oat or coconut flour in the future.

Chickpea flour is a great source of dietary fibre, is good for your heart health, it can stabilize blood sugar levels, lowers inflammation and is good for your immune system, and is free of gluten for those with a gluten allergy! 

I am a big fan of using Cacao powder instead of cocoa powder (yes, there IS a difference) in my recipes because of the amount of processing involved in turning the raw cacao into the common supermarket cocoa powder, and I do enjoy the many health benefits of raw cacao. Cacao is known to have high antioxidant qualities, it can boost your mood, lower your blood pressure, and can regulate insulin levels in the body. Cocoa powder has to go through a longer heating process than cacao and becomes less bitter in the process, however, the versions of cocoa on the store shelves are usually filled with sugars and fillers to make them sweeter and cheaper! 

Since I’m not adding processed sugars into this recipe I will be sweetening it with the mashed banana and almond butter. (If you are unable to eat nuts, the banana does just fine on its own!) Make sure that your chocolate chips, nibs, or shavings are actually sugar free, and don’t be tricked by “cane juice” on the label. Check your local health food store for various sugar free chocolate add-ins or even make your own - yum! 

Since I’m not adding processed sugars into this recipe I will be sweetening it with the mashed banana and almond butter. (If you are unable to eat nuts, the banana does just fine on its own!) Make sure that your chocolate chips, nibs, or shavings are actually sugar free, and don’t be tricked by “cane juice” on the label. Check your local health food store for various sugar free chocolate add-ins or even make your own - yum! 


  • 1 cup chickpea flour 
  • 1/2 cup cacao powder
  • 1 tsp baking powder 
  • 1 ripe banana 
  • 1 tbsp almond butter (can be removed if you have a nut allergy) 
  • 1/2 to 2/3 cup almond milk (or dairy free beverage of choice - see point #4 below) 
  • 2 tbsp melted coconut oil 
  • 1 tsp vanilla extract 
  • 1 cup sugar free chocolate chips, nibs, or chunks (I found my chocolate chips at a local health food store) 
  1. Pre-heat oven to 350° F 
  2. Whisk together the chickpea flour, cacao powder, and baking powder until all is combined
  3. In a separate bowl, mash your banana up and add the room temperature coconut oil and vanilla 
  4. Pour your banana mix and almond milk into the dry ingredients and mix together with a spoon until there is no more powder. (Depending on the mix, you may need to add a little extra almond milk to get a smoother consistency; however, you don’t want the mix to be too runny) 
  5. Once all is combined, pour your chocolate chips into the mix and stir together 
  6. Prep your baking pan by placing a layer of tin foil in it and grease the bottom with coconut oil so that the brownies don’t stick 
  7. Once your pan is ready, pour your mixture in and smooth it out until it’s about a quarter-inch thick (depending on your pan) 
  8. I like to top my brownies off with a few more chocolate chips before popping the pan into the oven 
  9. Bake your brownies for about 15-20 minutes 

| Vegan Peanut Butter Cups |


Lately I've been having fun experimenting with vegetarian and vegan foods and thought it would be fun to blog the process (once I had tested them out that is!) 

As someone with food sensitivities to a lot of healthy and hearty vegetables, it can be quite the challenge when making meals for myself.. and for the people who invite me for dinner. (I'm sorry!) 

Although it can be annoying at times, it has also given me the opportunity to get creative with the foods I make and has made me more aware of what I'm putting into my body and how my body is affected by it. 

I thought I would start with a yummy favourite - Peanut Butter Cups! For this recipe I used an organic dark chocolate bar and all natural peanut butter... that's it! 

I first prepared my molds by placing cupcake liners into a small cupcake pan - make sure these are ready before you fully melt the chocolate. I then filled a small pot with water and placed a heat safe glass bowl on the top and placed the broken chunks of chocolate into the bowl. Make sure to watch your chocolate and to stir often so that it doesn't burn on the bottom of the bowl. 

Once the chocolate is melted and you see no more chunks, spoon a layer of chocolate into the bottom of the cupcake liners. At this point I put my cupcake tray into the freezer for about 5 minutes to create a thin layer for the peanut butter to rest on. I used about a tbsp of natural peanut butter per each and dropped it into the middle of the cup and let it settle. After each cup had a layer of peanut butter I added the top layer of chocolate and popped it into the freezer overnight. After the first night in the freezer you can keep them in your fridge and eat them at any time! I find they're perfect if you let them sit out of the cold for a few minutes before eating!


The following recipe makes 6 servings
  • Dark chocolate of your choice - I used 1 full small bar
  • 6 tbsp Natural Peanut Butter - I used smooth for this batch
  • 6 Cupcake Liners 
  1.  Prepare your cupcake liners in a small cupcake tray
  2.  Fill your pot with water and place a heat safe glass bowl on top. Bring to a slight boil
  3.  Break up your chocolate and put it in the bowl to melt
  4.  Once fully melted with no more chunks, spoon out a small layer into each cupcake liner
  5.  Place the tray into the freezer for about 5 minutes to create a harder base
  6.  Spoon about 1 tbsp of natural peanut butter onto each chocolate layer
  7.  Cover each peanut butter layer with the remaining melted chocolate
  8.  Put in a freezer overnight or until hardened
  9.  Enjoy!