Vegan Mom Yas

These cookies are truly something. I love the hint of turmeric in them and the crunch of the coconut and cocoa nibs. Feel free to add whatever you'd like to these cookies. You could also eat them raw too! Yield: 9 cookies You will need: -3/4 cup oats -1/2 teaspoon turmeric -1 teaspoon cinnamon -1/3 cup peanut butter/tahini -1/3 cup date paste (or any sweetener of choice) -3 tablespoons plant milk -1 teaspoon vanilla bean paste -1/4 cup cocoa nibs/chocolate chips -1/4 cup shredded coconut flakes Directions: 1. Preheat the oven at 350 degrees and line a baking sheet with parchment paper 2. Pulse the oats, turmeric and cinnamon together until it's a course oat texture and pour into a mixing bowl 3. Blend the peanut butter/tahini, date paste, milk and vanilla until combined and mix it into the oat mixture until combined 4. Roll the cookie dough into golf size balls and place on the parchment paper 5. Flatten the cookies out slightly with a fork and bake for 17-20

This decadent chocolate tart was created this morning and is finger looking good. You can use the mousse in so many ways too! I've used it as an icing on cakes, drizzle for my nice cream, and as a chocolate dipping sauce for strawberries. I hope you enjoy this as much as we did! Yield: 1 tart (6 slices) You will need: Base: -1 cup medjool dates (about 10) -1 cup dried figs/mulberries Mousse: -3 ripe bananas -1 avocado -3/4-1 cup raw cocoa/carob powder -1/2 cup dates -1 tablespoon cinnamon -3 tablespoons of water Directions: 1. Using a food processor, blend the base ingredients together until a dough is formed 2. Press the dough in a pie tart pan 3. Using a blender, blend all the ingredients together for the mousse 4. Spread the mousse over the crust and top with any of your favorite toppings 5. Keep covered and refrigerated until ready to serve (allow the tart to firm up for a couple hours for easy slicing)

I love the taste of jackfruit because of its sweet bubblegum flavor. So this nicecream was inspired by the bubblegum icecream I used to love to get when I would go to an icecream shop in the mall while shopping with my parents. Although, it's not a fluorescent blue color, it definitely delivers a sweet and rich treat to satisfy your taste buds. Yield: 1 serving You will need: -4 frozen bananas -1 1/2-2 cups fresh/frozen jackfruit -1 teaspoon vanilla -dash of coconut water/water to help with blending Directions: Blend the ingredients for the nicecream together and top with caramel date sauce!

Growing up, strawberry jam and peanut butter on toast were part of my daily menu. I loved and still love the flavor combination of berries and peanut butter. This nicecream definitely took me back to my childhood! Yield: 1 serving You will need: -5-6 frozen bananas -2 tablespoons peanut butter -dash of cinnamon -dash of coconut water/water to help with blending Strawberry Sauce: -2 cups fresh/frozen strawberries -2 dates -1 tablespoon peanut butter -2-4 tablespoons water Directions: 1. Blend the ingredients for the strawberry sauce together and set aside (do not worry about washing out the blender) 2. Blend the ingredients for the nicecream together and swirl in the strawberry sauce 3. Top with c and shredded coconut for an added crunch

Blueberry nicecream is just so beautiful to look at and delicious too! Feel free to use any berry here, but I can guarantee you that this nicecream will become a favorite! Yield: 1 serving You will need: -5-6 frozen bananas -1 teaspoon vanilla -dash of coconut water/water to help with blending Blueberry Date Sauce: -2 cups fresh/frozen pitted cherries -1/2 cup dates -2-4 tablespoons water Directions: 1. Blend the ingredients for the blueberry date sauce together and set aside (do not worry about washing out the blender) 2. Blend the ingredients for the nicecream together and top with the blueberry date sauce and shredded coconut for an added crunch

This is the same chocolate sauce I use in another recipe as a mousse. It is so finger liking good that I had to use it over my dessert nicecream. A definite success. I mean... who can go wrong with the combination of chocolate and vanilla? Yield: 1 serving You will need: Nicecream: -5-6 frozen bananas -1 teaspoon vanilla bean paste Chocolate Sauce: -3 ripe bananas -1 avocado -3/4-1 cup raw cocoa/carob powder -1/2 cup dates -1 tablespoon cinnamon -3 tablespoons water Directions: 1. Blend all the ingredients for the chocolate sauce together and set aside (do not worry about cleaning out the blender) 2. Blend

The idea of chocolate and cherries just melts my heart. This nicecream was so decadent and satisfying, yet it leaves you wanting even more. Enjoy this dessert until your heart is content! Yield: 1 serving You will need: -5-6 frozen bananas -1-2 tablespoons carob/cocoa powder (depending on how chocolatey you would like it) -dash of cinnamon -dash of water to help with blending Cherry Date Sauce: -2 cups fresh/frozen pitted cherries -1/2 cup dates -2-4 tablespoons water Directions: 1. Blend the ingredients for the cherry date sauce together and set aside (do not worry about washing out the blender) 2. Blend the ingredients for the nicecream together and top with the cherry date sauce and cocoa nibs/chocolate chips for an added crunch

I love a gooey chocolatey brownie. This brownie is so delicious that even any non-vegan would devour. A simple but oh so tasty recipe... yum! Yield: Small loaf (6 slices) You will need: Cake: -1 cup oats (made into oat flour) -1/2 cup cocoa/carob powder -Dash of Himalayan salt -1 cup pitted medjool dates -1 1/2 tablespoon melted coconut oil -2 ripe avocados -1 cup water/milk Frosting: -4 tablespoons peanut butter -1-2 tablespoons date paste/maple syrup -1 tablespoon cocoa/carob powder Directions: 1. Preheat the oven to 180C and line a baking sheet with parchment paper 2. Blend oats, cocoa and salt together until a fine flour is made 3. Add in the dates and mix until blended 4. Add in the avocados, coconut oil and water until well blended 5. Pour the batter in the pan and bake for 25 minutes 6. Make the frosting by mixing all the ingredients together and frost the cake once is finished baking and cooled down 7. Store in an airtight container in the fridge for up

I  am in love with this nicecream! I don't know why I didn't think of adding pumpkin spice to my nicecream before! You will be in love with this combination of flavors for sure! Yield: 1 serving You will need: -5-6 frozen bananas -1/2 teaspoon pumpkin spice -dash of cinnanon Persimmon Date Sauce: -1 cup soaked pitted dates -3 ripe persimmons -1/3 cup pumpkin puree (optional) Directions: 1. Blend the ingredients for the date sauce together and set aside 2. Blend the nicecream ingredients together and top with some cocoa nibs, raw gingerbread macaroons and persimmon date sauce!

These bars are definitely going to be a staple in my house. It's a great dessert to keep stocked up in the freezer for a quick snack on the go. Feel free to substitute the apples for another fruit, like berries of any variety! Enjoy! Yield: 6-9 slices You will need: Base: -1 cup dried figs (about 10) -1 cup rolled gluten-free oats -2 tablespoons date paste Middle Layer: -2 shredded and peeled apples (1 1/2-2 cups) -1/2 teaspoon vanilla bean paste -1 tablespoon lemon juice -1/3 cup goji berries/raisins -1/4 cup Chia seeds Crumble Topping: -1 cup rolled oats -A dash of Himalayan salt -1/2 teaspoon cinnamon -3/4 tablespon melted coconut oil -1 tablespoon date paste -2 tablespoons water Directions: 1. Base: Using a food processor, blend the oats into a flour and then add the rest of the ingredients and blend until sticky enough to press into a lined pan 2. Once pressed into a lined pan, place in the fridge to firm up while making the filling layer 3. Filling: Us

All my favorite ingredients in one bowl?! Yes... my dreams have come true. Peanut butter, bananas, raisins, caramel... I apologize if I'm making your mouth drool so you must try this oatmeal Mashup and see for yourself! Yield: 1 serving You will need: -3/4 cup gluten-free oats -2 ripe bananas -1/4 cup raisins -1/2 teaspoon cinnamon -2 tablespoons peanut butter -2 tablespoons date caramel -1 tablespoon shredded coconut Directions: 1. Mash one banana in a bowl with the cinnamon 2. Mix in the oats and raisins and heat in the microwave or on the stove top for a couple minutes (until the water is absorbed) 3. Top the warm oats with coconut, date caramel, peanut butter and anything else you'd like!

Growing up, one of my most favorite ice cream flavors was mint chocolate chip. I wanted to create a nicecream that reminded me of those memories. This creation delivers such a great flavor comination of dark chocolate and mint and it definitely doesn't disappoint! Yum! Yield: 1 serving You will need: -5-6 frozen bananas -1 drop of peppermint oil (optional) -1/2 tablespoon dried/fresh mint -1/2 teaspoon spirulina powder -2 tablespoons cocoa nibs Directions: Blend all the ingredients together, adding the cocoa nibs in towards the end of blending.

Quinoa can be quite versatile. I find that I forget to use it as an ingredient in some of my sweet dishes. I wanted to create a chocolatey cake that delivered the flavor and had that nutty popping taste from the quinoa. I believe it was a success. I enjoyed the batter even before the cake went into the oven too! Yield: 2 servings You will need: -20 soft pitted Medjool dates (1 cup date paste) -2 cup cooked quinoa -1/2 cup cocoa -1 tablespoon coconut oil -1 teaspoon vanilla paste -Dash of sea salt Directions: 1. Preheat the oven to 350F 2. Using a food processor, mix all the ingredients until well combined 3. Pour the mix into a pan or lined muffin tins and bake for 20 min. Cool before cutting