3 EASY VEGAN SWEET TREATS || Apple Crumble, Kheer & Sticky Raisin Date Balls | recipe video

Spring time ruts are real. While everything is growing and moving and grooving, it's not rare to become conscious of your lacking progression while everything around you is urging you to grow. What I'm saying is, I'm feeling the push, and there's a part of me that's resistant. Always. Change and transitions have never gone over smoothly for me. 

And how does this relate to these three easy sweets? I'm focusing on giving myself some cushion. While chasing that dream career, set one goal, not ten. While hitting that daily grind to make money, low ball your weekly earnings to only satisfy what you need not want, and if you make more, great! While eating for that hot summer bod, give yourself a few treats to fall back on but that won't set you off track. Bam, I managed to tie it in, phew. 

I don't have all that much to say about these treats, just that they are made with wholesome plant ingredients and are just sweet enough to satisfy but not overwhelm. So, enjoy. It's summertime. 






2 raw apples, chopped

2 tbs coconut sugar

1 tbs lemon juice

1/2 tsp cardamom

1/2 tsp cinnamon

1 tbs cornstarch


1 cup rolled oats

1/2 cup almond meal

1 tbs coconut oil

1/2 tsp salt

1 tbs coconut sugar

1 vegan yolk (I used The Vegg )


  1. Combine all base ingredients in a medium sized bowl until apples are fully coated. Set aside for 10 to 20 minutes to allow the apples to exude their juices and get nice and sweet.
  2. Combine the topping ingredients in a bowl until fully mixed.
  3. Assemble in individual baking dishes or one medium sized casserole dish. Layer the topping onto of the base, cover with metal foil and bake at 375 degrees Fahrenheit for 15 minutes. Take the foil off and bake for another 10 minutes or until the topping is lightly browned and crispy.



1/4 cup jasmin rice

3 cups sweetened vanilla almond milk

2 tbs raisins

2 tbs blanched slivered almonds or chopped cashews

1.2 tsp cardamom

1 tbs sweetener of choice (optional)*


  1. Rinse the rice until the water runs trough clear. Then soak the rinsed rice for 30 minutes to an hour.
  2. Bring the almond milk to a boil and add the rice. Cook for 20 minutes and then add the raisins, nuts and cardamom. Cook for another 10 minutes, or until the kheer has reached the consistency you like. 

* I don't like my kheer too sickeningly sweet, which is why I only use the sweetened almond milk, but I encourage you use sugar, agave, maple syrup or stevia to sweeten your kheer to your liking. 



1/2 cup raisins

1/2 cup dates

1/4 cup pecans

1/2 cup oats

2 tbs peanut butter powder

2 tbs coconut sugar

1 tbs walnut oil (optional)

1 tbs molasses

chocolate shell

2 tbs shaved baker's chocolate, raw cacao, or any vegan chocolate

1 tbs liquid sweetener (maple syrup or agave work best)


  1. Pulse ingredients together in a food processor until coarsely blended. The ingredients should stick together when you pinch them with two fingers.
  2. Form into balls using a table spoon measure and rolling between two hands. 
  3. Set in freezer for 15 to 30 minutes. 
  4. Combine chocolate and sweetener either over a double boiler until melted or by microwaving for 10 second increments until melted. 
  5. Roll your date raisin balls in the chocolate mixture, lightly and coating evenly. If your chocolate coating is too thick and is globing on, mix in a little melted coconut oil. 
  6. Set in freezer for 1 hour. Enjoy!

Note: These will get super sticky on a hot day xx