Chocolate Covered Katie

Lemon Cream Cheese Muffins

Katie Higgins — Wed, 17 Jun 2026 14:00:11 +0000

With crumbly streusel topping and smooth cream cheese filling, homemade lemon cream cheese muffins are completely delicious for breakfast or snack!

Why you’ll love these lemon cream cheese muffins

Soft, moist texture + buttery crumb top = impossible to resist!
The bakery style pastries are bursting with fresh lemon flavor, and each bite tastes like creamy lemon cheesecake in the form of the muffin.
They are freezer friendly and make a great instant breakfast on the go.
If you are looking for a simple-yet-elegant lemon muffin recipe to impress overnight guests or feed a hungry family, this is absolutely the recipe for you.

You may also like this Lemon Sorbet

Step by step recipe video

Key ingredients

Lemon juice + zest – A full tablespoon of lemon zest adds bold lemony flavor to the muffins. I normally use vinegar in my muffin recipes but swapped it this time for lemon juice (fresh squeezed or bottled) to further increase the tangy lemon taste.

Flour – For light and fluffy muffins, go with white all purpose flour, whole grain spelt flour, or cup-for-cup gluten free flour.

Low carb almond flour is a wonderful option in the streusel. However I do not recommend it in the muffin base, because it will yield crumbly results.

Cream cheese – The filling bakes successfully with full fat cream cheese or homemade vegan cream cheese. I have not tried low fat or fat free cream cheese spreads here.

Sugar – You need granulated sugar or a sugar free alternative in the streusel and muffins and powdered sweetener of choice (sugar, erythritol, monk fruit, etc.) in the cream cheese layer.

Oil – Coconut oil or unsalted butter (vegan if desired) are my preference for the best moist crumb. Vegetable oil or sunflower oil work as well.

Or for oil free, healthy muffins with a denser finish, you can use applesauce or mashed banana. I just would not serve the healthier version to guests expecting a traditional muffin.

Oats – Rolled oats give a chewy texture to the crumble muffin topping. Feel free to substitute quick oats, almond meal, or gluten free quinoa flakes.

Vanilla extract – Half a teaspoon of pure vanilla extract compliments the tartness of the lemon.

Salt – It may seem like a small amount in the muffins and topping, but this ingredient is important for optimum balance and flavor depth.

Other ingredients – The recipe also calls for water, optional egg, and baking powder.

How to make lemon cream cheese muffins

Line a standard size muffin tin with liners, or grease very well.
Make the cream cheese filling first. Let cream cheese come to room temperature so it will blend more smoothly. Process the softened cream cheese with the powdered sweetener and half a teaspoon of vanilla extract in a small food processor or with hand beaters until smooth. Set aside.
In a medium mixing bowl, stir the flour, sugar, oats, and salt for the streusel topping. Using a pastry cutter or fork, cut in the butter or softened oil until small crumbles form. Set this bowl aside as well.
Preheat the oven to 350° Fahrenheit (176° Celsius).
Finally, prepare the muffin base by whisking the water, lemon juice, lemon zest, optional egg, two teaspoons vanilla extract, and three tablespoons melted butter or oil in a large mixing bowl. Then stir in the remaining flour, sugar, baking powder, and salt until just evenly mixed.
Spoon about two tablespoons of muffin batter into each of the dozen muffin tins. Top with a spoonful of cream cheese filling and then the remaining muffin batter.
Sprinkle topping evenly over the muffins, and place the pan on the center rack of the preheated oven.
Bake for twenty two minutes, or until muffins rise and topping is lightly browned and golden. A toothpick inserted into the center of a muffin should come out mostly clean.
Once cooled, you can store any leftovers loosely covered on the counter overnight or refrigerated for up to five days. Liners should peel off easily.
For longer storage, freeze in an airtight covered container for up to two months and thaw or reheat before eating.

Serving suggestions

I love making a simple glaze icing to drizzle over the streusel:

Whisk half a cup powdered sugar (or powdered sweetener) with two teaspoons milk of choice, a fourth teaspoon of pure vanilla extract, and an optional teaspoon lemon zest. If too thick, stir in another teaspoon of milk (I like dairy free almond milk).

You can absolutely skip this glaze and serve the muffins as-is from the oven or dusted with powdered sugar. They are super tasty either way!

I created the muffins in honor of my dad, who never met a lemon baked good he didn’t love.

The recipe was adapted from my Applesauce Muffins and this Lemon Mug Cake.

Lemon Cream Cheese Muffins

This lemon cream cheese muffins recipe is perfectly soft and fluffy, with a surprise cream cheese center and buttery crumble top!

Course Breakfast

Cuisine American

Keyword cream cheese, lemon

Cook Time 22

Total Time 22

Servings muffins

Calories 160kcal

Author Katie Higgins

Ingredients

Cream Cheese Filling

8 oz cream cheese or vegan cream cheese
1/4 cup powdered sugar or sugar free alternative (28g)
1/2 tsp pure vanilla extract (2g)

Streusel Topping

1/4 cup flour (30g)
1/4 cup sugar or granulated sugar free alternative (50g)
2 tbsp rolled oats or quick oats (10g)
1/4 tsp salt
1/4 cup unsalted butter or oil (48g)

Lemon Muffins

2/3 cup water (160g)
2 tbsp lemon juice (30g)
1 tbsp lemon zest (6g)
2 tsp pure vanilla extract (10g)
1 medium egg or 1/4 cup additional water
3 tbsp oil or unsalted butter (36g) (or mashed banana for low fat)
2 cups flour (240g)
1/2 cup sugar or granulated sugar free alternative (100g)
4 tsp baking powder (18g)
1/2 tsp salt

Instructions

*The recipe works well with white flour, spelt flour, or all purpose gluten free flour.
1. Line a muffin tin with paper liners, or grease well. Set aside.
2. Let cream cheese come to room temperature, then blend all cream cheese filling ingredients in a small food processor or with hand beaters until smooth.
3. Next, make the crumble topping by stirring all streusel ingredients except butter in a mixing bowl. Cut in the butter or softened oil with a pastry cutter or fork to form small crumbles.
4. Preheat the oven to 350° Fahrenheit or 176° Celsius.
5. Whisk water, lemon juice and zest, optional egg, remaining vanilla extract, and remaining butter (melted) or oil in a large mixing bowl. Stir in the remaining flour, sugar, baking powder, and salt just until evenly mixed.
6. Spoon about two tablespoons muffin batter into the bottom of each lined or greased tin.
7. Add a spoonful of cream cheese filling, then divide the rest of the muffin batter on top.
8. Sprinkle the oat streusel topping over the unbaked muffins. Bake on the oven's center rack for 22 minutes or until a toothpick inserted into the center of a muffin comes out mostly clean.
9. Enjoy hot from the oven. Or let cool before loosely covering with a towel and storing at room temperature overnight or completely covered in the refrigerator for up to five days. You can also freeze leftover lemon cream cheese muffins for up to two months.
View Nutrition Facts

Video

Notes

Want more lemon? Try this Lemon Frozen Yogurt or my Vegan Lemon Loaf.

Nutrition

More homemade baked goods

Vegan Brownies

Blueberry Baked Donuts

Baked Oatmeal Bars

Healthy Apple Pie

Strawberry Sweet Rolls

Blueberry Bread

Chocolate Cheesecake

The post Lemon Cream Cheese Muffins appeared first on Chocolate Covered Katie.

Easy Chocolate Fudge Bars

Katie Higgins — Sun, 14 Jun 2026 14:39:47 +0000

If you want a quick no bake dessert that melts in your mouth, these easy chocolate fudge bars are the recipe to try!

The easiest chocolate fudge bars

I’ve been making this fudge, adapted from the popular Oatmeal Chocolate Fudge Bars, all the way back since 2016.

Initially, I didn’t plan to post the recipe, because it is almost too easy.

Featuring an ultra smooth texture and rich dark chocolate flavor, no one can ever believe the recipe contains just two ingredients, with no butter, corn syrup, or powdered sugar.

The chocolate bars take under five minutes to prepare from start to finish and can be stored at room temperature, so they are a great choice for parties.

Plus you can make the chocolate treat ahead of time, without needing to turn on an oven or stove or buy a fancy candy thermometer.

Seriously, why are you still here reading this?

You could be making these delicious chocolate fudge bars right now!

Also try this easy Chocolate Mug Cake

Step by step recipe video

Easy chocolate fudge bar ingredients

So what are the two ingredients?

Are you ready for it??

All you need to make the bars are chocolate chips and your favorite nut butter.

I’m personally partial to using peanut butter for the recipe. (Hello, Reese’s chocolate peanut butter fudge bars!) However, almost any nut or seed butter will do.

Almond butter, coconut butter, or nut free sunflower butter are great options if you are looking for a more neutral flavor than peanut butter.

The bars are already naturally egg free and gluten free. And they can easily be vegan if you simply opt for dairy free chocolate chips.

Or use sugar free chocolate chips and macadamia nut butter for a low carb, keto choice.

Katie’s tips for different flavors

Add 1/4 teaspoon pure peppermint extract to make peppermint fudge bars.
Swirl in 3 tablespoons of raspberry jam for chocolate raspberry fudge.
Make a lower fat chocolate banana fudge bar recipe by replacing some or all of the nut butter with an equal amount of mashed ripe banana.
Stir in a small handful of shredded coconut, chia seeds, or hemp seeds.
Sprinkle finely chopped walnuts, almonds, pecans, or flaky sea salt over top of the chocolate before chilling the pan in the fridge.
For high protein fudge bars, stir a scoop of protein powder into the nut butter before adding it to the chocolate.
Or you can use chopped chocolate bars (in any flavor you wish) instead of chocolate chips.

Have fun with the recipe, because the flavor possibilities are endless!

How to make the chocolate fudge bars

Start by measuring out your ingredients: chocolate chips and nut butter of choice.
Line the bottom of an eight inch baking pan with wax paper or parchment paper. Or if you want thicker chocolate fudge, use a smaller pan. Once lined, set this pan aside.
Carefully melt the chocolate chips. I find it easiest to use the microwave and heat for twenty seconds, stir, then heat in ten-second increments, stirring after each until it achieves a melted chocolate sauce consistency. You can use the double boiler method to melt chocolate chips if you prefer.
Stir in the nut butter until the mixture is completely smooth.
Pour into the prepared pan, then use a spatula or large spoon to spread the recipe evenly into the pan.
To set the chocolate quickly, refrigerate or freeze the pan a few minutes until fudge is firm and sliceable. Alternatively, it will firm up if left on the counter in a cool room overnight.
Slice into squares or bars and enjoy any time you are craving a chocolatey dessert.
Store leftovers covered at room temperature or in the refrigerator or freezer. These easy chocolate fudge bars should keep for at least a month if refrigerated or frozen.

Easy Chocolate Fudge Bars

These easy chocolate fudge bars have a smooth, fudgy texture and are made with just 2 ingredients!

Course Dessert

Cuisine American

Keyword chocolate, chocolate chips, easy, peanut butter

Prep Time 5

Total Time 5

Servings bars

Calories 60kcal

Author Katie Higgins

Ingredients

8 oz chocolate chips or sugar free chocolate chips
1/2 cup peanut butter or nut or seed butter of choice (for low fat, substitute mashed banana)
1/2 tsp flaky sea salt (optional) or a handful of shredded coconut, chia seeds, diced walnuts, etc.

Instructions

1. Line the bottom of an 8 inch pan with parchment paper. Or for thicker fudge, use a smaller pan. Set aside.
2. Carefully melt the chocolate chips in the microwave (stir after every 10-second increment until fully melted) or using the double boiler method.
3. Stir the nut butter into the melted chocolate until mixture is thick and completely smooth.
4. Pour into the prepared pan, and spread out evenly with a spatula.
5. Refrigerate or freeze until firm enough to slice. Alternatively, let sit on the counter overnight or until firm.
6. Cut into chocolate fudge bars or squares.
7. Store any leftovers in a cool, dry place.
View Nutrition Facts

Video

Notes

Want more homemade chocolate candy ideas? Make Chocolate Raspberry Bark or No Bake Brownie Bites.

Nutrition

More no bake easy recipes

Pistachio Overnight Oats

Vegan Chocolate Mousse

Coconut Ice Cream

Chocolate No Bake Cookies

Orange Smoothie (3 ingredients)

Chickpea Cookie Dough Dip

Chocolate Frozen Yogurt

The post Easy Chocolate Fudge Bars appeared first on Chocolate Covered Katie.

Healthy Blueberry Pie

Katie Higgins — Wed, 10 Jun 2026 14:40:30 +0000

With crunchy oat crumble topping, flaky pie crust, and naturally sweetened blueberry filling, this is the best healthy blueberry pie recipe you will ever taste!

Why you’ll love this healthy blueberry pie

Easy to make from scratch in your kitchen, with no refined sugar.
The delicious streusel and juicy blueberries will remind you of classic diner blueberry pie. One bite and you’d never guess the healthy ingredients!
It’s the perfect light, wholesome dessert for a hot summer night, neighborhood barbecue or picnic, or any time you find yourself with an abundance of fresh berries.
Just 130 calories per slice, including the buttery crumb top.
Unlike other blueberry pie recipes, this one can be egg free, nut free, and oil free.

Also try these Blueberry Overnight Oats

Step by step recipe video

Key ingredients for the blueberry dessert

Blueberries – You need five cups of frozen or ripe fresh blueberries for the homemade blueberry pie filling. Thaw frozen blueberries and blot away any ice crystals before use.

Rolled oats – The streusel topping and healthy oatmeal pie crust both include high fiber rolled oats. Feel free to substitute quick oats or certified gluten free oats if you prefer. To achieve the best texture, avoid steel cut oats or instant oatmeal.

Flour – I like whole grain spelt flour because it yields lighter baked goods than dense whole wheat flour. Oat flour, white flour, low carb almond flour, or all purpose gluten free flour also work well.

Sweetener – Use any granular or liquid sweetener in the filling, such as unrefined coconut sugar, date sugar, pure maple syrup, honey, or xylitol, monk fruit, or stevia for sugar free. Go with a granular sugar or sugar free alternative in the crust and topping.

Cinnamon – A fourth teaspoon of ground cinnamon adds natural sweetness to the topping without a ton of extra sugar or calories.

Coconut oil (optional) – Including the melted coconut oil or butter in the crust and crispy topping imparts a rich taste, and I’ve cut way back on the amount of oil or butter used in traditional blueberry pie. If you want a low fat or fat free pie, you may swap some or all of the oil for applesauce, mashed banana, or Greek yogurt.

Salt – Add a little salt to balance the sweetness of the fruit filling and enhance the buttery quality of the crust and top.

Cornstarch – The starch will thicken the filling as it bakes. You may use an equal amount of arrowroot powder or instant tapioca instead of cornstarch if you wish. Or substitute two tablespoons of all purpose flour for every one tablespoon cornstarch.

Other ingredients – Half a cup of water gives you a gooey blueberry middle instead of a dry or crumbly center. And stir in an optional two teaspoons of fresh lemon zest if you love the citrus lemon blueberry combination.

Use leftover blueberries to make Blueberry Banana Bread

How to make healthy blueberry pie

First preheat your oven to 350° Fahrenheit or 176° Celsius. Grease the bottom and sides of a round eight inch springform pan. Set the pan aside.
Prepare the healthy pie crust. Combine the oats, flour, sweetener, and salt for the crust in a medium mixing bowl. Stir very well, then use a fork or pastry cutter to cut in the softened butter, oil, or applesauce.
Press the crust dough firmly into the bottom of the prepared pan. Then bake twelve minutes on the oven’s center rack. Remove and allow to cool.
Next, prepare the blueberry pie filling by stirring the berries, water, maple syrup, salt, cornstarch, and optional lemon zest in a bowl until well mixed.
Spread evenly over the crust in the pan.
Make your oatmeal streusel by combining the remaining flour, oats, sweetener, cinnamon, and stirring well. Cut in the remaining butter, oil, or applesauce to make a crumbly dough.
Sprinkle this homemade oat crumble over the berries.
Finally, place the springform pan back in the hot oven. Bake for fifty minutes or until crust is golden and filling looks bubbly and thick. (Tip: If you find that the crumbles are browning too quickly, simply cover the top loosely with tin foil or a cookie baking sheet and continue cooking.)
When time is up, carefully remove the pie from the oven and let cool fully before removing the springform top. Slice and enjoy hot or cold, with a scoop of vanilla ice cream if desired. See below for more serving ideas.

Serving suggestions

The healthy blueberry streusel pie is delicious on its own or topped with a quick dusting of powdered sugar.

I also love topping each slice with Coconut Ice Cream or Almond Milk Ice Cream.

Or if you are feeling really healthful, garnish the pastry with fresh raspberries, strawberries, bananas, and mint leaves.

Other tasty options include Coconut Whipped Cream or Homemade Frozen Yogurt.

Store leftover healthy pie covered in the refrigerator for up to four days. Or freeze individual slices in an airtight container for up to two months. Thaw frozen blueberry pie before serving.

Blueberry pie health benefits

High fiber. Thanks to the superfood blueberries and whole grain oats, just one slice of blueberry pie provides 15% of the RDA for dietary fiber. In addition, you get 10% of the daily value for iron.

Packed with antioxidants. Blueberries are widely considered to be one of nature’s healthiest foods, with vitamin C, vitamin K, manganese, and anti inflammatory advantages. They contain up to 85% water, making the berries an excellent source of hydration.

Naturally sweetened, low sodium, and cholesterol free. Even if you choose real sugar as opposed to a substitute with no sugar added, much of the sugars in the recipe come from the naturally sweet blueberries.

Dairy free and vegan recipe. The pie is plant based as long as you use coconut oil, applesauce, or a nondairy butter. It’s a great healthy dessert to serve vegans and omnivores, alike.

Healthy Blueberry Pie

This healthy blueberry pie recipe features sweet blueberry filling over a buttery homemade pie crust, with crispy oatmeal streusel on top!

Course Dessert

Cuisine American

Keyword blueberry, pie

Cook Time 1

Total Time 1

Servings slices

Calories 140kcal

Author Katie Higgins

Ingredients

Healthy Pie Crust

1/3 cup rolled oats (30g)
2/3 cup whole grain spelt flour (can substitute white, oat, almond, or gluten free all purpose flour) (80g)
1/4 cup raw cane sugar or xylitol (50)
1/8 tsp salt
1/3 cup coconut oil or butter (80g), or applesauce for low fat

Blueberry Filling

5 cups blueberries (600g)
1/2 cup water (120g)
1/3 cup pure maple syrup (80g) or coconut sugar (or xylitol for sugar free)
3 tbsp cornstarch (25g) or arrowroot powder
1/4 tsp salt
2 tsp lemon zest (optional)

Streusel Topping

1/2 cup rolled oats (50g)
1/2 cup whole grain spelt flour (can substitute white, oat, almond, or gluten free all purpose flour) (60g)
1/4 cup coconut sugar or xylitol (50g)
1/4 tsp ground cinnamon
1/8 tsp salt
1/3 cup coconut oil or butter (80g), or applesauce for low fat

Instructions

1. Preheat the oven to 350° Fahrenheit (176° Celsius) and grease the bottom and sides of an 8 inch springform pan. Set aside.
2. Make the healthy crust by stirring together the oats, flour, sweetener, and salt for the crust. Use a fork or pastry cutter to cut in softened butter, oil, or applesauce.
3. Press dough very firmly into the bottom of the pan. Bake 12 minutes, then remove and let cool.
4. Make the filling by whisking the blueberries, water, salt, cornstarch, optional lemon zest, and sweetener for the filling in a bowl until well mixed. Spread this filling over the crust.
5. Finally, make the streusel for the healthy blueberry pie by stirring together the remaining flour, sweetener, cinnamon, and oats. Cut in the butter, oil, or applesauce to form small crumbles.
6. Sprinkle the oat crumble over the pie, then place the pan back in the oven. Bake 50 minutes or until crust is golden and blueberry filling is thick and bubbly. (If crumbles brown too quickly and filling is not yet bubbling, cover the top of the pan loosely with tin foil or a cookie sheet and continue to bake.)
7. Remove the pie from the oven and let cool before slicing and serving. This healthy dessert is delicious hot or cold.
View Nutrition Facts

Video

Notes

The recipe was adapted from my Blueberry Crisp and Healthy Apple Pie.

Nutrition

More healthy recipes with blueberries

Blueberry Bread

Banana Ice Cream

Vegan Blueberry Muffins

Or these Blueberry Protein Muffins

Blueberry Bars

Vegan Blueberry Pie (no bake pie recipe)

Keto Cobbler

Breakfast Granola Cups

Blueberry Baked Donuts

The post Healthy Blueberry Pie appeared first on Chocolate Covered Katie.

Strawberry Dole Whip Recipe

Katie Higgins — Sun, 07 Jun 2026 13:38:19 +0000

This swirly homemade strawberry Dole Whip recipe tastes just like the classic Disney original, and it’s so easy to make!

Why you’ll love this strawberry Dole Whip

Soft serve texture. It’s light, refreshing, creamy like ice cream and smooth like soft serve.

Tastes like summer in a dessert. If you’ve never tried Disney’s Dole Whip before, you are in for a real treat. This frozen strawberry whip is just as magically delicious as the classic summer vacation original from Disney World and Disneyland Parks.

Dairy free recipe. The tropical Dole Whip includes options to be milk free, egg free, low calorie, low carb, gluten free, soy free, and completely vegan!

No fancy equipment needed. It could not be easier to create the copycat dessert at home in under five minutes, with no ice cream maker, soft serve machine, or Ninja Creami required.

Still craving ice cream? Try this Coconut Milk Ice Cream

Step by step recipe video

Healthy strawberry Dole Whip ingredients

Strawberries – You will need two cups of sliced fresh or frozen strawberries, measured after slicing. If starting with fresh strawberries, freeze them after slicing.

Milk of choice – Use coconut milk or coconut cream for the richest ice cream taste. Or unsweetened almond milk is a great low calorie choice that yields a tasty sherbet texture. Oat milk, soymilk, or nondairy creamer are all good options here.

Sweetener – Go with your favorite all purpose sweetener, such as cane sugar, brown sugar, pure maple syrup, or honey. For an added sugar free strawberry Dole Whip, add erythritol, allulose, monk fruit, or stevia to taste.

Pineapple juice (optional) – This ingredient adds tropical flair to the dessert. If you are on a keto diet or simply do not have pineapple juice on hand, you may omit it or substitute an equal amount of lemon juice.

Salt (optional) – I like to throw in a tiny pinch of salt (about 1/16th of a teaspoon) for flavor balance. You can absolutely leave out the salt if you prefer.

How to make the recipe at home

Begin by slicing your strawberries and discarding the green stems. Measure out two cups of strawberries.
Add the frozen berries to a high speed blender or food processor, along with the milk, sugar, and all optional ingredients.
Blend until completely smooth. Serve immediately in bowls, cups, or cones. Or use a large spoon to transfer the strawberry soft serve to a piping bag fitted with an icing tip and freeze about fifteen minutes. Then squeeze out in a swirl pattern, as shown in the video.
Due to the lack of preservatives and stabilizers in this natural strawberry dessert, it is best to either enjoy the day you make it or thaw leftovers from the freezer until soft.

Strawberry Dole Whip Recipe

Blend up this Disney copycat frozen strawberry Dole Whip at home with just 5 ingredients!

Course Dessert

Cuisine American

Keyword dole, ice cream, pineapple, strawberry

Prep Time 5

Total Time 5

Servings servings

Calories 20kcal

Author Katie Higgins

Ingredients

2 cups sliced frozen strawberries (240g)
1/3 cup milk of choice or coconut cream (80g)
2 tsp sugar or sweetener of choice (8g)
1 tbsp pineapple juice or lemon juice (15g) (optional)
1/16 tsp salt (optional)

Instructions

1. If using fresh strawberries, slice and freeze them ahead of time, discarding the stems.
2. Add the sliced frozen strawberries, milk, sweetener, and any optional ingredients to a high speed blender or food processor.
3. Blend until smooth and creamy, with a soft serve texture.
4. You may eat the strawberry Dole Whip immediately if you wish. Or transfer it to a piping bag fitted with an icing tip, and freeze up to fifteen minutes. Then squeeze out in a swirly pattern into cups, cones, or ice cream bowls.
View Nutrition Facts

Video

Notes

Be sure to try the original version: Pineapple Dole Whip Recipe.

Nutrition

More popular copycat desserts

Frappuccino Recipe

Chocolate Peanut Butter Eggs (Reese’s copycat)

Healthy Chocolate Brownie Blizzard

Orange Smoothie (copycat Orange Julius)

Healthy Chocolate Fudgsicles

Dairy Queen Buster Bars

Healthy Girl Scout Cookie Tagalongs

Sour Patch Grapes

Vegan Pop Tarts

Homemade Ferrero Rocher

Healthy Homemade Bounty Bars

More About The Cookbook

The post Strawberry Dole Whip Recipe appeared first on Chocolate Covered Katie.

Vegan Lemon Pudding Cake

Katie Higgins — Wed, 03 Jun 2026 14:08:54 +0000

In this homemade vegan lemon pudding cake, fluffy lemon cake sits atop a hidden layer of lemon pudding on the bottom!

Easy vegan lemon pudding cake

If you are new to the concept of self saucing pudding cakes, are you ever in for a treat.

At a glance, it looks like your average lemon cake.

But true culinary magic takes place in the oven…

As the soft cake bakes, a second layer of gooey lemon pudding sauce forms underneath. When you reach in for a spoonful, you get both cake and pudding in each delicious bite!

No food coloring, no eggs or heavy cream, and no box cake mix here.

And the cake is entirely dairy free, with just 90 calories a slice. What could be better???

Also try this 3 ingredient Lemon Sorbet

Step by step recipe video

How to make vegan lemon pudding cake

First, zest the lemon with a citrus zester or in a food processor. Grease an eight inch square baking pan well, or line the bottom of the pan with parchment paper. Set the zested lemon and prepared pan aside.
Preheat the oven to 350° Fahrenheit or 176° Celsius.
Add the flour, half cup sugar, baking powder, baking soda, and salt to a large mixing bowl, and whisk very well.
Stir in the lemon zest, dairy free milk, melted plant based butter or oil, and applesauce until the lemon cake batter is just evenly mixed.
Use a spatula or large spoon to smooth the batter into the square pan.
Whisk the water (not boiling), lemon juice, and remaining third cup of sugar in a large measuring cup until the sugar dissolves.
Carefully and evenly pour the liquid over the top of the unbaked cake in the pan. It should look very watery.
Place the pan on the center rack of the preheated oven, and bake for thirty five minutes. Then remove from the oven and let cool.
You may eat the vegan lemon pudding cake now. But if time permits, it is better to transfer the cooled cake to the refrigerator for eight hours or overnight. The pudding layer will thicken considerably as it chills in the fridge.
After one day, refrigerate any leftovers in a covered container for up to four days. Or freeze in an airtight container for up to three months and thaw before serving.

Lemon cake ingredients

You need just a few basic ingredients to whip up your own old fashioned lemon pudding cake, also known as lemon upside down cake.

Lemon juice & zest – A third cup of fresh squeezed or bottled lemon juice in the pudding layer and two tablespoons of fresh lemon zest in the cake layer give bright citrus flavor to the summer dessert.

Flour – I like whole grain spelt flour, because it adds fiber and is not as heavy or dense as whole wheat flour. Regular white flour or all purpose gluten free flour are great options too.

I haven’t tried oat flour or almond flour and do not recommend coconut flour in this cake.

Sugar – Use traditional white sugar, unrefined cane sugar, or xylitol or granulated erythritol for sugar free cake. For the best texture, use granulated sweetener as opposed to maple syrup, powdered monk fruit, or stevia.

Milk of choice – Choose any milk in your refrigerator. My favorites are coconut milk (super decadent), soy milk (adds protein), or almond milk (low calorie).

Applesauce – A half cup of sweetened or unsweetened applesauce yields a moist crumb without extra fat. Feel free to swap applesauce for an equal amount of vegan yogurt or ripe, mashed banana.

Plant based butter – If you want a rich and buttery cake, I highly recommend including two tablespoons of nondairy butter or coconut oil. Or go with vegetable oil or sunflower oil.

Increasing the applesauce for a healthy oil free cake technically works, although I would not serve that version to guests unaccustomed to healthy desserts.

Other ingredients – You also need salt, baking soda, baking powder, and water to create the simple lemon dessert.

Leftover lemon? Make Lemon Truffles or a Lemon Mug Cake

Katie’s favorite serving suggestions

Garnish with an abundance of fresh strawberries, blueberries, and raspberries.
Thanks to the sweet lemon sauce, there’s no need for frosting. Simply dust with powdered sugar and serve hot from the oven or cold the next day.
Serve the cake in bowls, topped with a scoop of Coconut Ice Cream.
It makes for a tasty alternative to heavier pastries or coffee cakes in the morning, especially paired with vanilla dairy free Greek yogurt or whipped cream. Warm lemon cake for breakfast? Yes, please!
Are you an avid lemon lover who cannot get enough lemon? Drizzle Vegan Lemon Curd on top of the finished cake and devour every last spoonful of lemony goodness.

The recipe was adapted from my Vegan Lemon Loaf and Chocolate Pudding Cake.

Vegan Lemon Pudding Cake

This vegan lemon pudding cake recipe features soft lemon cake on top and creamy lemon pudding underneath!

Course Dessert

Cuisine British

Keyword dairy free, egg free, lemon, pudding, vegan

Cook Time 35

Total Time 35

Servings slices

Calories 90kcal

Author Katie Higgins

Ingredients

1 1/2 cups flour (180g) (For low carb, try this Keto Lemon Bread)
1/2 cup sugar or xylitol (100g)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2/3 cup plant based milk (160g)
1/2 cup applesauce (120g)
2 tbsp lemon zest (6g)
2 tbsp plant based butter or coconut oil (24g)

Lemon Pudding Layer

1 1/4 cup water (300g)
1/3 cup lemon juice (80g)
1/3 cup sugar or xylitol (70g)

Instructions

1. To make the lemon pudding cake, zest your lemon and grease an 8 inch square baking pan or line the bottom with parchment paper. Set the zested lemon and pan aside.
2. Preheat the oven to 350° Fahrenheit (176° Celsius).
3. Whisk flour, half cup sugar, baking powder, baking soda, and salt in a large mixing bowl.
4. Stir in lemon zest, dairy free milk, melted plant based butter or oil, and applesauce until batter is just evenly mixed.
5. Spread cake batter into the prepared pan.
6. Stir water (not boiling), lemon juice, and remaining sugar in a measuring cup until sugar dissolves.
7. Pour this liquid evenly over the top of the cake batter. It will look very watery.
8. Bake on the center rack of the oven for 35 minutes. Remove and let cool.
9. You may eat the cake right away, but I recommend refrigerating at least 8 hours or overnight, because the pudding layer thickens considerably as it chills.
10. Store leftovers after a day in the refrigerator for up to 4 days. or freeze for up to 3 months.
View Nutrition Facts

Video

Notes

You may also love these healthy Lemon Energy Balls.

Nutrition

More dairy free dessert ideas

Vegan Chocolate Chip Cookies

Healthy Chocolate Mousse

Tofu Cheesecake

Vegan Brownies

Chocolate No Bake Cookies

Tiramisu Chia Pudding

The post Vegan Lemon Pudding Cake appeared first on Chocolate Covered Katie.

Chocolate Protein Cheesecake

Katie Higgins — Sun, 31 May 2026 13:58:43 +0000

Whip up this healthy chocolate protein cheesecake recipe with just six ingredients and a high protein chocolate cookie crust!

My favorite chocolate protein cheesecake

The ultra rich cheesecake will remind you of a decadent chocolate mousse.
Yet it’s secretly high protein, with over 20 grams of protein per slice!
Smooth and creamy texture on top, plus a crunchy dark chocolate cookie bottom. This is one healthy dessert that does not taste healthy in the slightest.
The recipe can be low sugar, low carb, high in iron, and low calorie, with gluten free, dairy free, and vegan options included as well.
And the best part? Each bite is so much better than anything you could ever order from Cheesecake Factory, at a fraction of the cost.

You may also love these Protein Brownies

Step by step recipe video

High protein chocolate cheesecake ingredients

Cream cheese – Full fat cream cheese or some brands of vegan cream cheese work. Options include Philadelphia, Tofutti or homemade Vegan Cream Cheese.

Chocolate protein powder – Go with a brand of protein powder you already know you love. Feel free to try other flavors too, such as mocha or chocolate peanut butter protein.

*If you want a recipe without protein powder, make this Chocolate Cheesecake. No protein powder, and it still has over 10 grams of protein per slice.

Yogurt – Use any thick plain yogurt, including Greek yogurt or dairy free coconut yogurt. Or substitute an equal amount of mashed banana, pumpkin, or cottage cheese.

Dutch cocoa powder – Available at most regular grocery stores or online, Dutch processed cocoa powder gives you a darker brownie flavor than standard unsweetened cocoa powder.

Sweetener – You can choose granulated white sugar, unrefined sugar (coconut or date sugar), pure maple syrup, or honey. For sugar free chocolate protein cheesecake, xylitol or granulated monk fruit blend are both good options.

Vanilla extract – Pure vanilla extract perfectly compliments the chocolate flavor. You may swap the extract for vanilla bean paste if you wish.

High protein pie crust

Looking to get even more protein into this cheesecake, I took my classic no bake Oreo cookie crust recipe and simply swapped the Oreos for a higher protein option. Worked like a charm!

25 protein chocolate sandwich cookies, such as Lenny & Larry’s (traditional chocolate sandwich cookies also work)
1/4 cup butter or plant based alternative, melted (coconut oil also works)

In a food processor or large Ziploc bag, process or smash the full cookies (including the filling) until finely crumbled.

Stir in the melted butter or oil with a spoon, then press this chocolatey dough into an eight or nine inch round springform pan.

Using either your hands or a spoon and a sheet of parchment paper, press down very firmly. The crumbles should take up the entire bottom of the pan.

Refrigerate while you make the cheesecake filling. Or speed things up by preparing the crust ahead of time and refrigerating overnight.

While the food processor is out, try this Healthy Chocolate Mousse

How to make chocolate protein cheesecake

Bring the cream cheese to room temperature. This will help with smoother blending later.
Prepare the optional crust (or any crust of your choice) in an eight or nine inch round springform pan. Set the crust aside while you prepare the cheesecake.
Preheat the oven to 350° Fahrenheit (176° Celsius).
Add the softened cream cheese, yogurt, protein powder, cocoa powder, sugar, and pure vanilla extract to a large blender or food processor. Process until smooth and evenly combined. Do not overwhip, because it encourages air bubbles to form that may burst while baking and create cracks in the top of the pie.
Use a spatula to spread the filling into the springform pan, on top of the crust.
Fill any baking pan about two thirds of the way up with water. Place this pan on the lower rack of the oven. (This is a great trick to add moisture to the oven and yield a soft cheesecake instead of a dry, cracked one.)
Place the pan with the cheesecake on the center rack of the oven, above the pan of water.
Bake thirty minutes if using a nine inch pan, or thirty five minutes for an eight inch pan. Then turn off the heat and let the protein dessert sit in the closed oven for an additional five minutes.
Remove from the oven and set on the counter. Once cooled, transfer the pan uncovered to the refrigerator and chill at least six hours or overnight. The fudgy protein filling will continue to firm up as it cools.
After a day, store leftovers covered in the refrigerator for up to four days. Or slice and freeze in an airtight container for up to two months. Thaw before serving.

Chocolate Protein Cheesecake

With a high protein crust and creamy filling, this chocolate protein cheesecake recipe is easy to make and so indulgent!

Course Dessert

Cuisine American

Keyword cheesecake, chocolate, cream cheese, protein, protein powder

Cook Time 30

Total Time 30

Servings slices

Calories 230kcal

Author Katie Higgins

Ingredients

24 oz cream cheese or vegan cream cheese (680g)
2 cups yogurt (480g)
1/2 cup chocolate protein powder (40g)
1/4 cup Dutch cocoa powder (20g)
3/4 cup sugar or pure maple syrup or xylitol (150g)
2 tsp pure vanilla extract (10g)
1 high protein chocolate crust (recipe above), or optional crust of choice

Instructions

1. Allow cream cheese to come to room temperature, and prepare your crust of choice in an 8 or 9 inch springform pan. Set the crust aside.
2. Preheat the oven to 350° Fahrenheit or 176° Celsius.
3. In a large food processor or blender, blend the softened cream cheese, yogurt, protein powder, cocoa powder, sweetener, and vanilla extract until smooth. Do not overwhip.
4. Spread the chocolate protein cheesecake filling evenly into the prepared springform pan.
5. To add moisture to the oven, fill any baking pan 2/3 of the way up with water. Place the pan of water on the oven's lower rack.
6. Now place the unbaked cheesecake on the oven's center rack. Bake 30 minutes if using a 9 inch pan or 35 minutes in an 8 inch pan.
7. Turn off the heat but leave the oven door closed and let the cheesecake sit in the turned-off oven for an additional 5 minutes.
8. Then carefully remove the pan from the oven and let it cool on the counter.
9. Once fully cooled, transfer the pan (uncovered) to the refrigerator and chill 6 hours or overnight, during which time the texture will firm up considerably.
10. Once fully cooled, transfer the pan (uncovered) to the refrigerator and chill 6 hours or overnight, during which time the texture will firm up considerably.
11. Store any leftovers after a day in a covered container in the refrigerator for up to 4 days. Or slice and freeze for up to 2 months, and thaw before serving.
View Nutrition Facts

Video

Notes

Recipe adapted from my Protein Cheesecake and Greek Yogurt Cheesecake.

Nutrition

Chocolate desserts with protein

Black Bean Brownies

Chocolate Protein Cookies

Chocolate Chia Pudding

Energy Balls

Protein Peanut Butter Cups

Healthy Chickpea Cookie Dough

Chocolate Frozen Yogurt

The post Chocolate Protein Cheesecake appeared first on Chocolate Covered Katie.

Pistachio Popsicles

Katie Higgins — Wed, 20 May 2026 11:50:17 +0000

These chocolate covered pistachio popsicles are extra creamy and packed with pistachio flavor!

Why you’ll love these pistachio pops

Easy to make with just 5 ingredients + dark chocolate coating.
They’ll remind you of pistachio pudding pops. No icy texture here!
Dairy free, egg free, sugar free, and gluten free options are all included.
It’s a fun activity for the whole family, and you can whip up the frozen treats without an ice cream machine or stand mixer.
The chocolate is optional and the popsicles are delicious either way. I like to add the chocolate because it’ll taste like a vegan Magnum pistachio ice cream stick.

Also try these Peanut Butter Popsicles

Full recipe video

Key ingredients

Pistachio butter – You will need half a cup of either pistachio butter or pistachio cream for the recipe. I like to save money by making my own one ingredient pistachio butter at home, but store bought jars work too.

Milk of choice – Almost any milk will do, although some yield creamier results than others. As a vegan, I like oat milk, coconut milk, or low calorie almond milk.

Want more protein? Replace up to half of the milk with your favorite high protein yogurt.

Sweetener – This can be traditional white sugar, unrefined sugar, pure maple syrup or honey. For sugar free pistachio popsicles, try allulose, monk fruit, or xylitol.

Vanilla extract – Use pure vanilla extract, not imitation vanilla flavoring. I also often love to stir in up to a half teaspoon of ground cardamom as well.

Salt – A fourth teaspoon of salt adds flavor depth to the recipe and balances the sweetness. I do not recommend omitting the salt, because the taste is much better with it included. However, it does not affect the texture if you wish to scale back and see what you think.

Chocolate pistachio popsicles

If you want your homemade popsicles to taste like a Dubai chocolate bar, dip each frozen pop in melted chocolate and sprinkle with crushed pistachios before serving.

Melt the chocolate chips (or chopped chocolate bars) first, either in the microwave or using the double boiler method.

Then stir in two tablespoons of optional coconut oil or vegetable oil for a smoother coating.

Dip the popsicles into the chocolate, then immediately add the crushed pistachios before the sauce has a chance to dry into a hard chocolate shell. This helps the nuts better adhere.

Voila! Your very own homemade Pistachio Magnums.

While the popsicle sticks are out, make DIY Buster Bars

Pregnant-Katie-approved snack!

How to make homemade pistachio popsicles

Gather your ingredients and a popsicle mold or small paper cups and popsicle sticks.
Combine the milk, pistachio butter, sweetener, salt, and pure vanilla extract in a large measuring cup or small blender.
You can either stir in the optional crushed pistachios now or reserve them to sprinkle on top after freezing.
Use a blender, hand blender, or fork to whip all ingredients until evenly mixed. For best taste and texture, it is important to make sure the pistachio butter is fully incorporated.
Divide the mixture into the ice pop molds or cups. Add sticks and freeze until hard.
Remove from the popsicle molds and dip in optional melted chocolate. Garnish with crushed pistachios, sprinkles, or cacao nibs if desired.
Store leftovers covered in the freezer for up to three months.

The recipe was adapted from this Coconut Ice Cream.

Pistachio Popsicles

Make these easy pistachio popsicles at home for a delicious treat with just 5 ingredients, plus egg free, dairy free and gluten free options included!

Course Dessert

Cuisine Middle Eastern

Keyword pistachio

Prep Time 5

Total Time 5

Servings popsicles

Calories 80kcal

Author Katie Higgins

Ingredients

2 cups milk of choice (480g)
1/2 cup Pistachio Butter (120g)
6 tbsp sweetener of choice (72g)
1/4 tsp salt
2 tsp pure vanilla extract (10g)
6 oz chocolate chips (optional for coating)
2 tbsp coconut oil (optional for coating)
3 tbsp crushed pistachios (optional for garnish)

Instructions

1. Gather all ingredients and a popsicle mold or paper cups and popsicle sticks. (I used and recommend these silicone popsicle molds.)
2. Blend milk of choice, pistachio butter, sweetener, salt, and vanilla in a small blender or with a hand blender or fork until pistachio butter is evenly incorporated and all ingredients are fully mixed.
3. Either stir in the optional crushed pistachios or reserve them to add later.
4. Pour mixture into the molds or cups, add sticks, and freeze until hard.
5. Make the chocolate shell coating (if using) by melting chocolate chips in a microwave or using the double boiler method. Stir in the coconut oil to create a smooth sauce.
6. Remove the pistachio popsicles from the molds and dip in chocolate. Immediately sprinkle on crushed pistachios or other garnishes of choice before the chocolate sauce hardens.
7. Freeze leftovers in a covered container for up to three months.
View Nutrition Facts

Video

Notes

Want more pistachios? Make Pistachio Overnight Oats.

Nutrition

Easy frozen snack ideas

Almond Milk Ice Cream

Healthy Chocolate Fudgsicles

The post Pistachio Popsicles appeared first on Chocolate Covered Katie.

Strawberry Sweet Rolls

Katie Higgins — Sun, 10 May 2026 23:42:28 +0000

Bursting with fresh strawberries in each pillow soft bite, these easy strawberry sweet rolls are perfect for a fancy breakfast or brunch!

Why you’ll love strawberry sweet rolls

The recipe is super quick, with just 4 ingredients + homemade cream cheese frosting!
No yeast, no stand mixer, and no waiting hours for the dough to rise.
There’s just something about the vibrant pink color and impossibly fluffy texture of these hot-from-the-oven strawberry buns that will make anyone who tries them fall in love.
Serve a batch to your family for Mother’s Day brunch or any time you find yourself with an abundance of ripe summer strawberries. The sweet strawberry rolls are sure to impress!

Readers also love this Strawberry Sorbet

Step by step recipe video

Key ingredients

Strawberries – The recipe is packed with over a cup of either fresh or frozen strawberries. If using frozen, be sure to fully thaw the berries and blot away all excess liquid before dicing.

Dough – Using pizza dough (packaged or homemade) is one of my favorite breakfast sweet roll shortcuts, because there’s no need to proof the yeast or knead the dough and wait for multiple rises. All of the hard work has been done for you ahead of time.

Look for refrigerated pizza dough in the prepared food section of many grocery stores, or you may swap it out for a basic bread dough or sourdough instead. Alternatively, use the dough from your favorite cinnamon roll recipe or these Vegan Cinnamon Rolls.

For gluten free strawberry rolls, buy a gluten free pizza dough or make your own from scratch.

Sugar – Any granulated white or brown sugar will work. I like unrefined raw cane sugar, which adds a subtle caramel flavor. To prepare added sugar free sweet rolls, choose an all purpose sweetener without sugar, like xylitol or granulated monk fruit.

Cornstarch – Stirring a tablespoon of cornstarch or two tablespoons of flour in with the berries is important because it helps to thicken the filling so it does not just ooze out when baking.

Coconut oil – Three tablespoons of coconut oil or butter will add richness and a buttery taste. For heart healthy oil free rolls, use softened almond butter or cashew butter instead.

Cinnamon (optional) – I recommend a fourth teaspoon of ground cinnamon in the filling for added depth of flavor.

Cream cheese frosting ingredients

You can honestly glaze these rolls with anything you wish, such as traditional buttercream, store bought vanilla frosting, or a simple glaze.

I’ve included my own classic cream cheese icing recipe below, because it is my personal favorite. If you choose this frosting option, here is everything you need to make it.

Cream cheese – The recipe calls for four ounces of full fat cream cheese or vegan cream cheese. I have not tried substituting low fat cream cheese or Greek yogurt, but feel free to experiment.

Powdered sweetener – The frosting uses standard confectioner’s sugar, also called powdered sugar or icing sugar. Or use an equal amount of any powdered sweetener without sugar that measures like powdered sugar.

You can also make your own powdered sugar by blending white, coconut, or unrefined date sugar in a blender or food processor until fine and powdery.

Milk of choice – Add one tablespoon milk or dairy free milk, or more as desired to thin out the glaze to your preferred texture. As a fun flavor spin, sub half of the milk for brewed coffee, chai tea, or espresso.

Vanilla – I like to blend in half a teaspoon of pure vanilla extract to compliment the natural sweetness of the strawberries.

How to make homemade strawberry sweet rolls

Gather all of your ingredients ahead of time, and read through the recipe instructions.
Take out the pizza dough from the refrigerator and let it come to room temperature.
Preheat the oven to 350° Fahrenheit or 176° Celsius.
Meanwhile, use a rolling pin to roll out the pizza dough on a nonstick floured surface. You want to roll it out into as thin of a rectangle as possible, under an eighth of an inch in thickness. A thinly rolled dough will give you more gooey strawberry filling in each bite.
Spread softened butter or oil evenly over the entire surface of the rectangular dough.
Add the diced strawberries, sugar, cornstarch, and optional cinnamon to a medium mixing bowl, and stir until well combined.
Now spread the filling evenly on top of the dough, going almost all the way to the sides.
Tightly roll up the dough into a long log shape. Then use a sharp knife or pizza cutter to cut thin strips. It’s okay if some of the berry liquid seeps out during this process.
Arrange the unbaked strawberry pastries in an eight inch baking pan, and place the pan on the center rack of the preheated oven.
Bake 35 minutes or until soft and lightly golden in color, with bubbly strawberry filling.

Cream cheese frosted strawberry rolls

To make the easy cream cheese frosting, first let cream cheese soften to room temperature.

Use hand beaters or a stand mixer to whip the cream cheese and vanilla extract, slowly blending in the powdered sugar about a half cup at a time.

If frosting is too thick, beat in a tablespoon of milk or more as needed.

For the gooiest and best results, ice the rolls while they are still warm. This allows the frosting to deliciously melt into the hot strawberry sweet rolls.

Store leftover glazed rolls in a covered container in the refrigerator for up to five days, and reheat before enjoying.

Katie’s favorite recipe variations

Strawberry Lemon Rolls: Follow the base recipe below, stirring the zest of one lemon into the cream cheese frosting. Swap out the milk for lemon juice to make a quick lemon glaze. This variation is also lovely with lime or orange and orange zest.

Chocolate Chip Strawberry Rolls: Sprinkle a handful of mini chocolate chips or white chocolate chips onto the rolled out dough after adding the strawberry filling.

Strawberry Cinnamon Rolls: Increase the cinnamon in the recipe to one tablespoon.

Raspberry Sweet Rolls: Instead of diced strawberries, use an equal amount of chopped fresh raspberries or even raspberry jam. You can do other fruit as well, such as blackberries, peaches, cherries, or blueberries.

Strawberry Banana Rolls: Replace up to half of the strawberries with diced bananas. Sprinkle finely chopped walnuts or pecans over the filling before rolling up the dough.

The recipe was adapted from my Strawberry Bread and these Easy Cinnamon Rolls.

Strawberry Sweet Rolls

This fluffy strawberry sweet rolls recipe is topped with a layer of homemade cream cheese frosting for one of the best and easiest baked goods you'll ever make!

Course Breakfast, Dessert

Cuisine American

Keyword strawberries, strawberry

Cook Time 35

Total Time 35

Servings strawberry rolls

Calories 120kcal

Author Katie Higgins

Ingredients

Strawberry Rolls

16 oz pizza dough or bread dough
1 1/3 cups diced strawberries (200g)
3 tbsp coconut oil or butter (36g)
1/3 cup sugar or granulated sugar free sweetener (70g)
1 tbsp cornstarch (8g) or 2 tbsp flour
1/4 tsp ground cinnamon (optional)

Cream Cheese Frosting

4 oz cream cheese or vegan cream cheese
1 1/4 cups confectioner's sugar or powdered sugar free sweetener (150g)
1 tbsp milk of choice, or more as needed
1/2 tsp pure vanilla extract (optional)

Instructions

1. Let pizza dough come to room temperature, then preheat the oven to 350° Fahrenheit (176° Celsius).
2. On a nonstick floured surface, roll out the dough into a rectangle under 1/8th of an inch thick.
3. Spread softened butter or oil evenly over the rectangle.
4. In a medium bowl, stir the strawberries, sugar, cornstarch, and optional cinnamon until well mixed.
5. Spread this strawberry filling over the top of the pizza dough.
6. Tightly roll the dough into a long log shape, then use a knife or pizza cutter to slice thin strips. Do not worry if some of the strawberry liquid seeps out.
7. Arrange the rolls in an 8 inch pan. Bake 35 minutes on the center rack of the oven, until dough is fully cooked and lightly golden and filling is bubbly.
8. Bring the cream cheese to room temperature, then use a stand mixer or hand beaters to whip cream cheese, vanilla, and about half a cup of powdered sugar until fluffy.
9. Slowly beat in the remaining powdered sugar. If glaze is too thick, add a tablespoon of milk or more as desired to thin it out.
10. Frost the strawberry sweet rolls while they are still warm, so the icing melts into the top.
View Nutrition Facts

Video

Notes

Use leftover strawberries to top these Protein Waffles.

Nutrition

Easy summer breakfast recipes

Vegan Lemon Bread

Blueberry Protein Muffins

Almond Flour Zucchini Bread

Nutella Crescent Rolls

Blueberry Overnight Oats

Piña Colada Smoothie

Strawberry Oatmeal Bars

Orange Bread

Chia Pudding

The post Strawberry Sweet Rolls appeared first on Chocolate Covered Katie.

Vegan Iced Latte

Katie Higgins — Wed, 06 May 2026 13:42:47 +0000

This creamy vegan iced latte recipe is smooth, chilled, refreshing, and completely dairy free!

The best vegan iced latte recipe

Tastes like a fancy coffee shop drink, no expensive espresso machine required!
The entire recipe takes under 5 minutes to make with just a few ingredients.
Easy to customize for gluten free, sugar free, low carb, low calorie, or keto lifestyles.
I whip up one of these cold vegan lattes almost every day in the summer. It’s an instant, energizing pick-me-up with minimal work and endless opportunities to create new flavors.

Readers also love this homemade Frappuccino Recipe

Step by step video

Vegan iced coffee latte ingredients

You need just three ingredients plus ice to make your own basic vegan iced lattes at home.

Espresso – The recipe tastes best with brewed espresso or strong brewed coffee. Using cold brew or medium roast coffee will also work if you prefer a more mellow iced coffee instead of a robust iced latte.

Ice cubes – This will make up the middle layer of your latte. Use any shape and size ice cubes your heart desires.

For even creamier results, swap the ice for an equal amount of oat or coconut milk ice cubes. (Freeze milk in an ice cube tray in advance.) This simple, brilliant trick prevents the iced latte beverage from turning watery as the ice melts.

Nondairy milk – Pour a fourth cup of your favorite plant based milk or nondairy creamer over the coffee and ice for a smooth, creamy finish.

Vanilla syrup (optional) – Start with half a tablespoon of regular or sugar free vanilla syrup, and add more if you want a sweeter latte. Alternatively, sweeten the vegan coffee drink with pure maple syrup or unrefined sugar, or omit the added sugar entirely.

You can also make your own vanilla syrup at home, following the recipe directly below.

Homemade vanilla syrup for coffee

If you are feeling ambitious, it’s actually quite easy to save money by making vanilla syrup in your own kitchen instead of buying it at the store.

Combine 1 cup white or light brown sugar (or an alternative without sugar) with 1 cup water in a small saucepan to make a simple syrup.
Stir over medium heat until sugar dissolves. Then remove from heat.
Whisk in 1 tbsp of pure vanilla extract or vanilla bean paste.
You can also add a few drops of almond extract, maple extract, or another extract of choice to create your own homemade flavored coffee syrups.
Allow the mixture to fully cool, then store your DIY vanilla syrup in an airtight covered jar or bottle in the refrigerator for up to one month.

What plant based milk works best for lattes?

At local cafes and mainstream chains like Starbucks, you will often see oat milk on the menu.

This is because oat milk is largely considered to be the best option to produce thick, creamy nondairy lattes and a frothy top. It foams well and is great for creating decorative latte art.

I like Oatly Barista Edition or Chobani Oatmilk, which comes in chocolate, vanilla, plain, unsweetened, or extra creamy.

Other dairy free choices that give you a rich and velvety iced latte include soymilk, coconut milk, pistachio milk, or many nondairy creamers or barista blends. Try a variety to find your personal favorites.

Of course, when it comes to iced lattes, froth and foam are much less important factors to consider. Therefore low fat options like almond milk work perfectly if you are looking for a healthier, low calorie vegan iced latte.

Also try this Pistachio Latte or Pumpkin Spice Latte

How to make a vegan iced latte

The recipe yields a single serving iced latte. Feel free to double all ingredients for two.

Start by pouring your espresso into a tall glass. Some people believe that using freshly brewed espresso tastes best. Others prefer to chill the coffee ahead of time so it does not melt the ice. I am personally on team chilled espresso, but this is entirely your call.
Stir the optional vanilla syrup or sweetener of choice into the coffee.
Now carefully add a cup of ice over the vanilla espresso.
Finally, slowly pour on your milk of choice and watch as it beautifully swirls into the glass.

That’s really all there is to it. No blender nor professional equipment are needed, and the total price clocks in at well under the $5 per serving (or more) that a similar iced drink might cost at places like Dunkin’ Donuts or Peet’s Coffee.

Vegan iced latte flavors

Mocha: Add a square or two of your favorite dark chocolate to the bottom of the glass before pouring the hot espresso over top. Garnish the finished drink with a drizzle of chocolate syrup.

Salted Caramel: Soak two Medjool dates in boiling water until soft. Drain, then blend with one tablespoon almond butter, a fourth teaspoon sea salt, plus the espresso and vanilla syrup from the base recipe below. Top with your ice and milk.

Nutella: Whisk a tablespoon of vegan Homemade Nutella into the espresso.

Matcha: Mix one teaspoon of matcha green tea powder into two tablespoons hot water to make a paste. Use this instead of the espresso in the recipe.

Other flavors: One of the most fun things about making your own iced lattes is that you get to control what ingredients to add. Try chai, cinnamon, protein powder, lavender, peppermint, cake batter, toffee, or ground cardamom.

What would be your dream dairy free iced latte flavor?

Vegan Iced Latte

This easy vegan iced latte recipe calls for just 3 ingredients plus ice. Save money and make your own iced coffee latte at home in minutes!

Course Drinks

Cuisine American

Keyword coffee, dairy free, vegan

Prep Time 5

Total Time 5

Servings latte

Calories 7kcal

Author Katie Higgins

Ingredients

1 cup ice cubes (120g)
1/4 cup oat milk or milk of choice (120g)
2 tbsp espresso or strong brewed coffee (30g)
1/2 tbsp vanilla syrup (optional) (8g) or sweetener of choice if desired

Instructions

1. Pour espresso into a tall glass. You may use freshy brewed espresso or chill it ahead of time if you prefer.
2. If using, stir the vanilla syrup or sweetener of choice into the coffee.
3. Add all of the ice to the glass.
4. Finally, slowly pour the dairy free milk over everything and let it swirl into the espresso.
5. Enjoy your homemade vegan iced latte cold.
View Nutrition Facts

Video

Notes

Want more coffee recipes? Make Coffee Granita or this Vegan Coffee Cake.

Nutrition

More dairy free drink recipes

Vanilla Protein Frosty

Frozen Lemonade

The post Vegan Iced Latte appeared first on Chocolate Covered Katie.

Chocolate Protein Bars

Katie Higgins — Sun, 03 May 2026 13:56:18 +0000

With just three ingredients and no baking required, this is the easiest homemade chocolate protein bars recipe you will ever find!

Why you’ll love these chocolate protein bars

Extra chocolatey. They taste like chocolate brownies, yet are healthy at the same time.
Soft, chewy texture. Both the flavor and texture are so much better than packaged protein bars. It’s not even a contest.
More protein per bar. You get over 20 grams of protein in just one bar, with fewer net carbs and similar calories to popular grocery store brands like Barebell, Quest, and RXBAR.
Easy to customize. Vary the flavors and ingredients to suit your own personal tastes and diet. The bars can be dairy free, sugar free, low carb, keto, gluten free, and vegan.
Balanced post workout snack. Skip the sugary energy drinks or processed snack bars, and reach for one of these high protein chocolate treats instead.

Also try these fudgy Protein Brownies

Step by step recipe video

Key ingredients

The magic of these homemade protein bars is in the simplicity of their clean, natural ingredients. No artificial sweeteners or natural flavors, no seed oils, and no soy protein isolate or preservatives are needed.

Chocolate Protein Powder – Use three fourths cup of your favorite chocolate protein powder. Options that work include soy, whey, casein, pumpkin seed, or pea protein powder.

It is important to go with a brand that you already know you like, because some people find certain protein powders to have an aftertaste. Once you find a go-to brand and flavor, save money by buying in bulk online or at retailers like Costco.

Nut butter – I love cashew butter, almond butter, or peanut butter to make chocolate peanut butter protein bars. Nut free sunflower butter is a great choice, as is Homemade Nutella.

Sweetener (optional) – Choose your favorite type of sugar or no sugar substitute, such as pure maple syrup, honey, unrefined date sugar, xylitol or erythritol.

The amount will depend on your own personal taste preference. Especially if your nut butter and protein powder are already sweetened, you may find that added sweetener is not necessary at all.

Salt – Just half a teaspoon salt for the entire recipe will give depth of flavor to the chocolate. And feel free to sprinkle flaky sea salt on top of the finished bars at the end.

While you can technically omit the salt entirely from the chocolate protein bar recipe, I recommend including it for best taste.

Water – Instead of unhealthy oil or added sugar, the low calorie chocolate protein bar recipe calls for three tablespoons of water.

Chocolate chips (optional) – For double chocolate protein bars, pour four ounces melted dark, semi sweet, or white chocolate chips or chopped chocolate over the pan and let sit until hard.

Katie’s favorite flavor variations

Mint Chocolate: Follow the base recipe below, stirring 1/4 teaspoon pure peppermint extract into the water.

Peanut Butter Cup: Use peanut butter as the nut butter of choice.

Coconut Dark Chocolate: Use melted Coconut Butter in place of nut butter. Sprinkle shredded coconut over the bars before the melted chocolate coating sets.

Chocolate Covered Raspberry: Pulverize 3 tablespoons of freeze dried raspberries, then stir the powder in with the other ingredients. Or use the same method to make chocolate strawberry or blueberry bars.

Mocha Chocolate Chip: Dissolve 1/4 teaspoon instant coffee granules into the water, or replace the water with espresso or strong brewed coffee instead. Throw in a handful of mini chocolate chips if desired.

Other flavor ideas I love include cookie dough, salted caramel, chocolate brownie batter, oatmeal chocolate chip, and chocolate banana. What are some of your dream chocolate protein bar flavors?

How to make the best chocolate protein bars

Line the bottom of a square 8 inch pan, or any pan of a similar size, with wax or parchment paper. Set this pan aside.
If your nut butter is not already soft and easy to stir, gently heat it up in a small saucepan on the stove top or in the microwave until easily stirrable.
Stir the protein powder and salt together in a medium mixing bowl.
Add the water, optional sweetener, and softened nut butter to the bowl, then stir until all ingredients are well combined.
Transfer the dough to the prepared pan. Use a spoon, spatula, or clean hands to spread it out evenly. One trick I love is to take a second sheet of parchment paper and press down firmly to get the protein dough into all corners of the pan.
If you’d like to add an optional chocolate coating, set the baking pan aside while you make the topping.
Carefully melt the chocolate chips, either in the microwave or using the double boiler method. Stop before they are fully melted, and stir until sauce is completely smooth.
Pour the chocolate sauce over the pan of uncoated protein bars, and smooth out with a spatula or large spoon.
Let sit until the chocolate firms up, then slice into bars.
Store leftovers in a covered container on the counter for three days, in the refrigerator for up to two weeks, or in the freezer for up to three months.

The recipe was adapted from these Homemade Protein Bars.

Chocolate Protein Bars

Make your own healthy chocolate protein bars at home in minutes with just a few simple ingredients. No sugar or artificial sweeteners required!

Course Breakfast, Snack

Cuisine American

Keyword chocolate, peanut butter, protein, protein powder

Prep Time 5

Total Time 5

Servings chocolate protein bars

Calories 130kcal

Author Katie Higgins

Ingredients

1 1/2 cup peanut butter or nut or seed butter of choice (360g)
3/4 cup chocolate protein powder (105g)
1/2 tsp salt
3 tbsp water (45g) or more if needed
2 tbsp pure maple syrup or additional water (30g)
4 oz chocolate chips (optional)

Instructions

1. To make the homemade chocolate protein bars, first line the bottom of an 8 inch square pan (or any similar sized pan) with parchment paper.
2. If nut butter is not already soft, gently warm it up (in the microwave or in a saucepan on the stove top) until easy to stir.
3. In a medium mixing bowl, stir the protein powder and salt. Then stir in the water, optional sweetener, and nut butter until well combined.
*The amount of sweetener will depend on your own personal tastes, and if you are using sweetened or unsweetened protein powder and nut butter.
4. Smooth dough into the lined pan. Use a spatula or your hands and a second sheet of parchment paper to press down firmly, spreading the dough out evenly into pan. (Alternatively, you can simply form the dough into bar shapes with your hands.)
5. If adding the chocolate topping, carefully melt chocolate chips in the microwave or a double boiler.
6. Pour melted chocolate sauce evenly over the pan of protein bars, smoothing it out with a spoon or spatula.
7. Either refrigerate or let sit on the counter until the chocolate sets. Slice into bars or squares and enjoy.
8. Cover leftovers and store at room temperature for three days. Or refrigerate for up to two weeks or freeze for up to three months.
View Nutrition Facts