Flora & Vino

SunButter S’mores Energy Balls

Skip the campfire and make SunButter S’mores Energy Balls with SunButter, oats, chocolate chips, and vegan marshmallows for summer snacking.

Hi friends!

We’re getting ready for our annual camping trip, and I can’t wait for a few days away to slow down, spend time in nature, and settle into a different pace.

There’s something about sleeping under the trees, cooking outside, and stepping away from the usual routine that always feels like a reset.

It’s also been a little while since I’ve shared a new post here, and I’ll admit that sitting down to write again feels both familiar and a little strange.

Life has been full behind the scenes, and while I’m not quite ready to share every update yet, I’m really happy to be back in this space with you.

I’m also especially happy to be returning with a recipe inspired by one of my favorite summer traditions!

When you’re craving the nostalgic flavors of a gooey campfire s’more but don’t want to light a fire (or turn on the oven), these SunButter S’mores Energy Balls are the perfect solution.

They’re made with wholesome pantry staples like rolled oats, creamy SunButter, gluten-free graham crackers, dairy-free chocolate chips, and vegan mini marshmallows for all the classic s’mores flavor in a convenient no-bake snack.

Whether you’re packing them for road trips, enjoying them after a summer hike, or keeping a batch in the fridge for afternoon pick-me-ups, these little bites are satisfying, kid-friendly, and incredibly easy to make.

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Frozen SunButter Banana Bites

Frozen SunButter Banana Bites made with bananas, creamy SunButter, and dark chocolate. An easy freezer snack that’s vegan and gluten-free.

Lately, I’ve been all about simple snacks that require minimal effort but still feel satisfying and nourishing.

During seasons when cooking feels overwhelming, I find myself reaching for easy freezer treats again and again.

Not to mention a frozen treat is the best way to beat the summer heat.

These Frozen SunButter Banana Bites were born out of one of those moments when I wanted something sweet, comforting, and made with simple ingredients.

They’re made with creamy SunButter, naturally sweet bananas, and a rich dark chocolate coating.

These bite-sized treats are the perfect balance of wholesome and decadent!

They’re naturally vegan, gluten-free, and easy to keep stocked in the freezer for afternoon snacking, healthy desserts, or whenever a chocolate craving strikes.

Best of all, they come together with just a few simple ingredients and minimal prep time.

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SunButter Stuffed French Toast

SunButter Stuffed French Toast made with creamy SunButter and your favorite jam. Top with fresh berries and maple syrup!

Lately, it feels like yoga keeps finding its way back to me in new forms.

I’m now teaching three yoga classes every week, and every time I share my sequence and intention with students I feel full.

I’m also about to lead a workshop in June that combines two of my favorite things…food and asana!

Together we’ll move on the mat and then make a simple seasonal recipe together afterward.

I also recently started strength training with a personal trainer and have been discovering a different kind of empowerment through lifting heavy things.

The first time I squatted 70 pounds I felt unbelievably strong and capable in a way that surprised me.

I just lifted…THAT?!

I think all of this has me craving community and growth lately, which is why it’s feeling bittersweet to near the end of my 300 hr yoga teacher training program.

Even so, I know this isn’t really an ending, it’s just another invitation to keep learning, studying, and finding myself in the right rooms with the right people.

Meanwhile, summer seems to have arrived overnight here in Maryland, and after temperatures nearly hit 100 degrees this week, I’m not sure I’m fully ready for it!

So for now, I’m leaning into slow mornings, cozy brunch, and recipes like this SunButter Stuffed French Toast.

This SunButter Stuffed French is made with creamy SunButter and topped with a bright summer berries for the ultimate spring brunch moment.

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Peanut Butter Date Caramel

Peanut Butter Date Caramel made with no added sugar and just three ingredients! Super drizzly and sweetened with Medjool dates. Do you say care-a-mel or car-mall? I’m a care-a-mel kind of a girl, myself, but I’ll respond to either, especially when peanut butter and dates are involved. This Peanut Butter Date Caramel is the perfect…

DIY Vegan Holiday Food Gift Ideas

A collection of simple and delicious DIY vegan and gluten-free recipes that are perfect to make, gift, and give for the holiday season. How’s it going with the gift giving this year? Truthfully, I don’t like buying gifts just to have a wrapped box to give someone for the holidays. As an aspiring minimalist, I…

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Blueberry Muffin Energy Balls

Blueberry muffin energy balls made with oats, almond flour, nut butter, seeds, and dried blueberries. Perfect to meal prep for the week! It’s starting to feel like home here in Maryland! Last weekend we hung photos and I arranged my plants in nice little nooks around the living room. I tried out a local yoga…

Brussels Sprout Cranberry Salad

Brussels Sprout Cranberry Salad with kale, roasted brussels sprouts, quinoa, cranberries, and pecans in a sweet no-oil-added apple cider tahini. I created this salad on our trip to Indiana last month as a sort of happy accident. It was about 10 PM, and I was up, running on adrenaline and kombucha, quite literally throwing veggies…

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Strawberry Quinoa Salad with Zesty Lime Tahini

Fresh and light 1-bowl quinoa salad celebrating strawberry season and spring vegetables with a zippy oil-free lime tahini dressing. Did I ever tell you about that time I went strawberry picking? I showed up at the farm with my sunhat and gardening gloves, ready for the romance of picking beautiful red fruit from the ground while…

Blueberry Pecan Arugula Salad with Blueberry Vinaigrette

Light summer salad with arugula, blueberries, and toasted pecans. Toss with a zippy blueberry vinaigrette made with blueberry kombucha. It’s thunder-storming as I write this post and I’m counting the seconds between the lighting and thunder. One mississippi, two mississippi, three mississppi. Earlier today it was bright and sunny, and I used the abundance of…

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Vegan Vegetable Lasagna with Tofu Ricotta

Flavorful Vegan Vegetable Lasagna with tofu ricotta, garden vegetables, and chickpea lasagna noodles. Perfect for a cozy dish to feed the entire family! I’ve been doing this food blogging thing for many many years now, but I’ve never made homemade lasagna before! Not even before I was plant-based. Even as…

Roasted Cauliflower Tacos with Chipotle Cashew Crema

Roasted Cauliflower Tacos made with frozen cauliflower served in tortillas with a chipotle cashew crema and your favorite toppings. Recently M and I got into a heated debate about whether tacos and sandwiches were the same thing. His argument was that they were both essentially breading wrapped around protein, making them essentially the same. “NO!”…

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Cookie S’mores

Easy s’mores made with vegan marshmallows, dark chocolate, and your favorite homemade or store-bought cookies. Perfect for a fun summer dessert. S’mores lovers, this one’s for you. Camping this summer I had my first ever campfire s’mores at the age of 33. My friend Anna, camping boss that she is, walked me through the whole…

Matcha Avocado Chia Pudding

Green pudding with matcha, avocado, and chia seeds lightly sweetened with maple syrup. Perfect for breakfast, snack, or a healthy dessert. I’m not sure exactly how we got to half way through March, but here we are. Marching through March. Some big things happen in March, like my little sister’s birthday, the first day of…

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