Vegan Fudgy Oreo Brownies

Vegan Fudgy Oreo Brownies

These Vegan fudgy oreo brownies are the most decadent and delicious brownies you will ever have. They are loaded with scrumptious oreo pieces.

This vegan fudgy oreo brownie recipe is an adaptation of my Vegan Avocado Brownies. I added dairy-free chocolate chips and pieces of Oreos to the batter. The results were amazing! So here I introduce you to the most scrumptious, decadent, chocolatey, and chewy chocolate dessert.

I love baking simple and easy recipes. Especially chocolate recipes. If you are a chocolate lover like me, keep reading. These brownies are the perfect treat!

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Vegan Avocado Brownies (Healthy & Gluten-Free)

Vegan Avocado Brownies (Healthy & Gluten-Free)

Fudgy and rich vegan avocado brownies are better than regular brownies. These are flavorful, spongy, and packed with chocolate and nutrients.

These vegan avocado brownies are healthy, vegan, gluten-free, and refined sugar-free. They are great for breakfast, dessert, or a special treat. Since we should not feel guilty after eating a treat, I added healthy ingredients to this brownie recipe. No one will tell that the star ingredient in this recipe is avocados. I grew up eating avocados and we used them for different purposes. Adding avocados to desserts instead of oil will add a lighter texture to your baked goods. Plus, adding healthy fats is a great idea. These vegan avocado brownies are also great to celebrate any occasion.

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Apple Cider Cake Donuts – Sugar Free Easy Recipe

Apple Cider Cake Donuts – Sugar Free Easy Recipe
These Apple Cider Cake Donuts are easy to make, healthy, cakey, flavorful and so delicious. This is a one-bowl recipe that comes together very quickly and easily. The best breakfast or snack for a fall crisp morning.

This apple cider cake donuts recipe can be used for cupcakes or mini bundt cakes. I used a fall silicon mold that my husband bought for me but you can use what you have available. Although baking is always happening in my kitchen, I don’t bake donuts very often. Fall seems to be the perfect occasion for baking donuts. I never tried apple cider donuts before moving to New Hampshire. Last week we went to a farm and I ate them for the first time. They tasted heavenly! So, I decided to create my own recipe using monk fruit instead of regular sugar and baked instead of fry. They turned surprisingly amazing! The cinnamon sugar makes them melt in your mouth.

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Passion Fruit Coconut Tart (Vegan, Gluten-Free & Refined Sugar Free)

Passion Fruit Coconut Tart (Vegan, Gluten-Free & Refined Sugar Free)

This healthy tart will bring you to a tropical paradise. It has all that tropical flavors you need right now. It’s vegan, gluten-free, refined sugar free and so delicious. Plus is so easy to make with simple ingredients.

I made this tart using passion fruits that my family sent me from Puerto Rico. If you don’t have passion fruits available in your area, you can use frozen purée or replace it for mango. Growing up in Puerto Rico gave me the chance of eating all the tropical fruits and desserts you can’t imagine. My favorite tropical desserts are made with coconut and passion fruit. Here where I live it’s almost impossible to buy fresh passion fruit. So, my family spoils me with care packages with tropical candies and fruits.

If you are using passion fruits here’s a video of how I separate the pulp from the seeds without blending. I find this method more effective even though it requires more time.

For this tart you can use “Agar-Agar” powder or corn starch. Here I give you both options because sometime Agar powder it’s hard to find at the supermarket.

If you don’t know what Agar powder is, don’t worry I got you covered. Agar is a naturally gelatinous powder derived from marine red algae. It’s the perfect vegetarian substitute for beef gelatin in any food application, and makes an excellent thickener for soups, jellies, ice cream and more. Substituting agar flakes with cornstarch is easy; all you have to do is use a simple 2:1 ratio of cornstarch to agar flakes.

If you are allergic to any of the ingredients listed on the recipe, make sure to replace it for something suitable for you to eat. Also, feel free to sweetened your tart depending on your taste.

I hope you try this recipe and like it as much as much as I do! If you give this recipe a try, let me know what you think! Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #thehungrydragonfly on Instagram! I love seeing your creations!

Here’s the Recipe:

Passion Fruit Coconut Tart (Vegan, Gluten-Free & Refined Sugar Free)

Serving: 1 Tart

Prep Time: 15 minutes

Cooking Time: Refrigerate for 4-6 hours


For the Crust:

  • 1 ¼ cups Gluten-Free rolled oats
  • ½ cup Shredded coconut
  • ½ cup Pecans or almonds
  • 10 dates, pitted
  • 4 tbsp Coconut Oil, melted
  • 1 tbsp Maple syrup

For Tart Filling:

  • 6 Passion Fruits or 1 Pouch of frozen purée
  • ¼ Maple syrup or more to taste
  • 1 Can of full fat coconut milk
  • ½ Can of coconut cream
  • ½ tsp vanilla extract
  • 1 tbsp agar-agar powder or replace for 2 tbsp of cornstarch


  1. Grease an 8-inch tart pan with a removable bottom using coconut oil or non-stick spray.
  2. In a blender combine crust ingredients and blend until well incorporated. It will be crumbly and sticky.
  3. Press tart crust firmly into the bottom of the prepared pan and refrigerate while you work with your filling.
  4. Prepare a large bowl with a mesh sieve. Cut passion fruits in half and scoop the pulp into the mesh sieve.
  5. Using a fork start scraping the seeds and separate the pulp from the seeds. **See Video**
  6. If using frozen purée skip step five. *See recipe notes if using a blender to separate the seeds from the pulp.
  7. You should have ½ of passion fruit juice.
  8. Pour passion fruit, coconut milk, coconut cream into a medium saucepan over low heat.
  9. When mixture becomes warm, add the agar-agar, maple syrup and vanilla extract. Cook until agar-agar is completely dissolve. Allow to boil for 30 to 60 seconds.
  10. Pour mixture into prepared pan, cover with a plate and refrigerate for at least for 4 to 6 hours or overnight.


If you are using cornstarch the process will be different because you will have to dissolve cornstarch before adding it to the mixture. Also, you have to cook it for about 5 minutes until you get a creamy consistency. Then you can refrigerate for 4 to 6 hours or overnight.


Berry Whipped Cream Pound Cake

Berry Whipped Cream Pound Cake

This Berry Whipped Cream Pound Cake is light, fluffy, delicious and is the perfect dessert for sharing during spring and summer! The fresh berries give this cake a summery flavor that will make your family and friends feel happy.

Berries are my favorite fruits, and this is the perfect season to buy them. The whipped cream icing will melt in your mouth. I made this cake sugar free, but as I always mention, you can customize the recipe depending on your needs and taste. Although this recipe calls for eggs you can replace it using aquafaba. I find that aquafaba is the best egg replacer in baking. I

This recipe is a customization of my Puerto Rican Pound Cake recipe or like we call it in Spanish “Ponque”. Use fresh berries for better results but if you can’t find fresh use frozen.

For the whipped cream topping any coconut cream, vegan whipping cream or regular whipping cream will work. I used the brand Silk which is vegan, and I loved the results better than the regular whipping cream. For more cake recipes check out my Vegan Chocolate Banana Bread

I hope you try this recipe and like it as much as much as I do! If you give this recipe a try, let me know what you think! Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #thehungrydragonfly on Instagram! I love seeing your creations!


Berry Whipped Cream Pound Cake

Serving: 1 loaf

Prep Time: 10 minutes

Cooking Time: 55-60 minutes


For the Cake:

  • 1 ½ cups raspberries
  • 1 ¼ cups blueberries
  • 1 tsp grated lemon zest
  • 1 ¼ cup almond milk, unsweetened
  • 2 eggs **(replace for aquafaba, see notes) **
  • 1 tsp vanilla extract
  • 3 cups unbleached all-purpose flour
  • 1 cup granulated sugar (I used Truvia)
  • 1 tbsp baking powder
  • ½ tsp salt
  • ¼ tsp baking soda
  • ½ cup unsalted butter, softened

For Whipped Cream:

  • 1 cup heavy whipping cream (I used Silk brand)
  • 2 tbsp confectioners’ sugar
  • ½ tsp vanilla extract


  1. Preheat oven to 350 degrees. Grease a loaf pan and cover with parchment paper, set aside.
  2. In a medium bowl combine 1 cup of raspberries, 1 cup of blueberries and lemon zest, set aside.
  3. In another bowl mix milk, eggs (or aquafaba), vanilla extract, set aside.
  4. In a large bowl combine all-purpose flour, salt, baking powder and baking soda, set aside.
  5. In a mixing bowl beat butter with sugar until fluffy and creamy.
  6. Add milk mixture and flour mixture to the butter, alternating slowly. If using an electric mixer set it to low speed.
  7. Spread 1 cup of batter into the pan, top with berry mixture, then add remining batter.
  8. Bake for about 45 to 60 minutes or until a toothpick inserted comes out clean.
  9. When cake is ready let it cool for 25 minutes and transfer to a rack until cool completely.
  10. Mash remaining raspberries and stir in remaining blueberries, set aside.
  11. On high speed beat whipping cream, adding sugar and vanilla until stiff; fold in berries mixture. Spread over cake and top with more berries or meringue candies for a fun and sweeter adventure.


  • Aquafaba: Make sure to give your aquafaba a light whisk before using. Three tablespoons of aquafaba is equivalent to about one whole egg, while two tablespoons of aquafaba is equivalent to about one egg white. Keep in mind that a can of chickpeas yields about 1/2 to 3/4 cup of this liquid, so about eight to 12 tablespoons.