Homemade Healthy Tagalongs (Vegan & Gluten Free) Recipe

In my kitchen I love crafting treats with wholesome ingredients and enticing flavors. I combined almond flour, natural peanut butter, and no sugar added dark chocolate to create these vegan cookies. With date paste, coconut oil, and vanilla, every bite offers a unique twist that invites exploration of pure healthy sweetness.

I recently decided to try my hand at making Homemade Healthy Tagalongs and boy, am I excited to share this recipe with you! I have always loved discovering new ways to enjoy treats that are both indulgent and nourishing, and these vegan & gluten free delights are no exception.

I mix 1 cup of almond flour with 1/2 cup unsweetened natural peanut butter, then blend in a good 1/4 cup of date paste and 1/4 cup melted coconut oil. A dash of 1/2 teaspoon vanilla extract and a pinch of salt really bring the flavors together, giving you a dessert that’s both refreshing and rich.

The real kicker is topping it off by dipping in melted no sugar added dark chocolate chips with an extra tablespoon of coconut oil. Whether you’re a fan of vegan treats or simply enjoy gluten free desserts, give these tagalongs a try – you wont regret it!

Why I Like this Recipe

I like this recipe for a bunch of reasons. First, I love how the almond flour and peanut butter blend together to create a rich, nutty flavor. It reminds me of my favorite childhood treats but in a healthier way. Second, it’s super easy to put together. I mean, even on busy days, I can quickly mix up the dough, roll it out, and be on my way with a tasty snack. Third, dipping the cool bars in melted chocolate just makes them extra special. The match of the chewy texture with the smooth, chocolatey topping is just perfect. And lastly, I really appreciate that it uses natural ingredients and is vegan and gluten free, so I can enjoy a sweet treat without any of the guilt.

Ingredients

• Almond flour is full of healthy fats, protein, and fiber while being gluten free.
• Natural peanut butter delivers rich protein and healthy fats, and adds a creamy, nutty taste.
• Date paste infuses natural sweetness and fiber, reducing refined sugars while boosting flavor.
• Melted coconut oil provides smooth texture, healthy saturated fats, and a hint of tropical flavor.
• Vanilla extract delivers a warm, sweet aroma that deepens and rounds out each bite.
• No sugar added dark chocolate chips bring antioxidants, bitterness, and a delightful contrast to sweetness.
• A pinch of sea salt finishing touches enhances flavor and adds a crunchy textural surprise.

Ingredient Quantities

• 1 cup almond flour
• 1/2 cup natural peanut butter (unsweetened)
• 1/4 cup date paste (blended soaked dates with a little water)
• 1/4 cup melted coconut oil
• 1/2 teaspoon vanilla extract
• Pinch of salt
• 1 cup no sugar added dark chocolate chips or chopped dark chocolate
• 1 tablespoon coconut oil (for melting with the chocolate)
• Optional pinch of sea salt (for finishing)

How to Make this

1. In a large bowl, mix together the almond flour, natural peanut butter, date paste, melted coconut oil, vanilla extract, and a pinch of salt until the dough is well combined.

2. Lay a sheet of parchment paper on your countertop and transfer the dough onto it.

3. Using another sheet of parchment paper on top, roll out the dough into a 1/4-inch thick rectangle.

4. Carefully remove the top paper and cut the dough into bar shapes or squares, whichever you prefer.

5. Place the cut pieces on a baking tray lined with parchment paper and chill them in the refrigerator for about 15 minutes to firm up.

6. Meanwhile, in a small saucepan over low heat or using a microwave in short bursts, melt the 1 tablespoon of coconut oil with the dark chocolate until smooth.

7. Remove the dough pieces from the fridge and dip the top of each one into the melted chocolate, making sure to coat each piece evenly.

8. Place the chocolate-coated tagalongs back onto the parchment lined tray.

9. Optionally sprinkle a tiny pinch of sea salt on top of each one and let them set in the fridge until the chocolate hardens. Enjoy your homemade healthy tagalongs!

Equipment Needed

1. A large mixing bowl for combining the almond flour, peanut butter, date paste, melted coconut oil, vanilla extract, and salt.
2. Two sheets of parchment paper—one to lay the dough on and another to cover while rolling it out.
3. A rolling pin (or you can use your hands) to roll the dough into a 1/4-inch thick rectangle.
4. A knife or pizza cutter to cut the rolled dough into bars or squares.
5. A baking tray for placing the cut pieces; line it with parchment paper.
6. A refrigerator to chill the dough pieces for about 15 minutes.
7. A small saucepan or a microwave-safe container to melt the dark chocolate with coconut oil.
8. A spatula or spoon to stir the melted chocolate and coat the dough pieces.

FAQ

Homemade Healthy Tagalongs (Vegan & Gluten Free) Recipe Substitutions and Variations

• Almond Flour: You could try oat flour or even rice flour if you don’t have almond flour. Just keep in mind that different flours absorb liquids differently so you might need to tweak the recipe a bit.
• Natural Peanut Butter: If you’re not a fan of peanut butter or have an allergy, almond butter or sunflower seed butter work just fine. They might alter the flavor slightly but still give a rich texture.
• Date Paste: In a pinch, mashed ripe banana or a couple of soaked raisins blended smooth can substitute. Be careful cause the moisture level might affect the dough.
• Melted Coconut Oil: You can swap coconut oil with avocado oil or even cocoa butter melted down. They both add a nice fat component though the flavor could be a little different.
• No Sugar Added Dark Chocolate Chips: If dark chocolate chips are not available, chopped pieces of your favorite vegan dark chocolate are a good go, and raw cacao nibs can add a fun crunch.

Pro Tips

1. Try chillin the dough for a bit longer than the 15 minutes in the recipe if its really soft so you don’t end up with sticky chunks when rollin it out.
2. When you’re meltin the chocolate in the saucepan, stir it slowly and keep the heat low so it doesnt burn or get lumpy, even if it means takin a few extra minutes.
3. If your dough seems too sticky while rollin it out, lightly sprinkle some extra almond flour on the parchment paper so it doesn’t stick too much and tear when you’re cuttin it.
4. After dipping your bars in chocolate, let them cool in a cool area instead of just the fridge if you can, cause sudden chilling might make the chocolate crack or get a funny texture.