Roadtrip Goodies! Vegan + Sugar Free + Organic

April 19, 2017

Roadtrip Goodies! Vegan + Sugar Free + Organic

My Vegan Road-trip Goodies!

No road-trip is complete without a selection of tasty treats!

The only thing to do when staring at the road ahead for long periods of time- is to eat! Followed by planning the acceptable time-frame before you eat again!

It is the best way to pass the time, and gives everyone something to look forward to!

With a little one in tow, it is even more important to me, to have little treats that he can enjoy, and I won’t feel guilty about offering him. And oftentimes, traveling as a vegan and aiming to avoid excess packaging, can make it tricky to come across suitable snacks along the way!

So, I decided I needed to whip up a few deliciously healthy vegan goodies for us to nibble on as we journey.

Baking, as a mother of a toddler, does not give one much time to indulge in complex recipes nor intricate delicacies. So my ideal recipes are those that require no more than ONE bowl and a handful of easy-to-source-in-bulk organic ingredients.

I managed to get 3 different recipes blended and baked all in the space of about 30 minutes! SO easy, simple and delicious! Not to mention cruelty-free and waste-free!

Recipes include:

1) Chocolate Tahini Slice

2) Easy Berry Muffins

3) Coconut Lime Slice

Hope you enjoy! xx


~ 1 Bowl ~ 6 Ingredients ~

(Vegan + Sugar Free)


1 cup Organic Unbleached Plain Flour

½ cup Organic Cold-Pressed Coconut Oil

¼ cup Organic Maple Syrup

1 tsp Organic Vanilla Essence


1 cup Organic Unhulled Tahini (Hulled or Black Tahini also delicious!)

¼ cup Organic Maple Syrup


½ cup Organic Raw Cacao Powder

¼ cup Organic Cold-Pressed Coconut Oil

¼ cup Organic Maple Syrup

1 tsp Organic Vanilla Essence


Preheat oven to 180 degrees.

Combine base ingredients in a bowl.

Once combined press into lightly oiled cake pan.

Bake for 12-15 minutes, until golden-brown.

Combine in the same bowl, the tahini and maple syrup.

Pour over the baked base and chill in freezer for 30 minutes.

Combine in same bowl, the ganache ingredients, adding extra coconut oil if necessary to create spreadable texture desired.

Dollop and spread over the chilled tahini layer and place in fridge to chill before enjoying. YUM!!

**Adding a dollop of Vegan Ice-cream or Coconut yoghurt = HEAVEN! <3


~ 1 bowl ~ 8 ingredients ~ Makes 12 Muffins

(Vegan + Sugar Free)

2 2/3 cups Organic Unbleached Plain Flour

1 1/2 tsp Aluminum Free Bicarbonate Soda

1 cup Organic Maple Syrup

¾ cup Organic Cold-Pressed Coconut Oil

1 ¼ cups Plant Milk (Almond/Coconut/Rice/Oat)

2 tbsp Organic Apple Cider Vinegar

1 tbsp organic Vanilla Essence

2 cups Mixed Berries (Frozen/Fresh)


Preheat over to 180 degrees.

Lightly oil muffing tray.

Combine all ingredients into a bowl, leaving berries to last.

Dollop evenly onto the oiled muffin tray.

Bake for 20-30 minutes, until lightly golden, pick removes easily.

***Best eaten warm, with a dollop of Vegan Ice-cream or Coconut Yoghurt! Mmmm...


~ 1 Bowl ~ 7 Ingredients ~

(Vegan + Sugar Free + Gluten Free)


½ cup Organic Pitted Dates

½ cup Organic Unbleached Desiccated Coconut

½ cup Organic Coconut Flour/Almond Flour/Unbleached Plain Flour

¼ cup Organic Cold-Pressed Coconut Oil

1 tbsp Organic Vanilla Essence


1/2 cup Lime Juice

¼ cup Organic Maple Syrup

¼ cup Organic Desiccated Coconut


Preheat Oven to 180 degrees.

Combine all base ingredients in the blender/food processor until blended to combine ball of “dough”.

Press base into the cake pan. Bake for 12-15 minutes.

Juice the limes and combine in bowl with remaining icing ingredients.

Pour over the still warm slice.

Allow to soak in, and then chill in fridge.

***Super delicious with a dollop of Coconut Yoghurt or Vegan Ice-cream! Woohoo!