Vegan Mom Yas

And here it is! My raw carrot cake cupcake frosted with orange creamsicle "creamcheese" icing. It's an interesting combo and it actually tastes amazing 👌 Yield: 8 cupcakes You will need: Cupcakes: -3 cups shredded Carrots -2 cups pitted dates (soaked for at least q0 min in water) -1/4 cup walnuts -1 teaspoon cinnamon -finger slice of ginger -1/2 teaspoon turmeric Icing: -1/4 cup Cashews (soaking for at least 4 hours in water) -2 pitted dates (that have been soaking in water) -1/4 cup Coconut milk -1 frozen Banana -A dash of vanilla -Juice of 1 lemon and 1 tablespoon of Rind Directions: 1. Process all the cupcake ingredients together and press into lined muffin tins and place in freezer to harden 2. While in freezer, blend the icing ingredients together in a high speed blender and swirl the icing over top of the cupcakes 3. Store in freezer and let it thaw for 10 minutes to thaw *You can make this as a cake instead of individual cupcakes *You can

I know I say that many things are my favorite and I think my list of "favorites" has become quite extensive. May I just add one more thing?? These crackers haveto be one of my most favorite raw cracker creations yet. I don't know if it's the nutritional yeast or what... but they are addictive! Yield: 2-3 dehydrator trays of crackers You will need: -2-3 shredded cucumber (strained to allow as much of the moisture to be removed) -2 shredded zucchinis -3 cups spinach -1/2 cup nutritional yeast -1/2 tablespoon rosemary (any spice) -2/3 cup ground flax Directions: 1. Mix in the flax to the cucumber to absorb as much of the moisture as possible and to gel 2. Using a blender or food processor, mix the ingredients together until combined (do not over mix) 3. Spread the mix onto Teflon sheets on your dehydrator trays (1/2-1/4 inch thick) 4. Dehydrate at 110 until the top has dehydrated and has no moisture 5. Flip the cracker sheet onto a dehydrator tray and pe

I definitely have a soft spot for carrot cake. I grew up making tons of carrot cake when my dad would juice carrots for carrot juice. I would use the pulp to make the cake and it tasted wonderful. You could also use the pulp in this recipe too! Yield: 1 cake You willneed: Cake: -3 shredded carrots -1/2 cup walnuts -1/2 cup dried mulberries -11 pitted Medjool dates -1/3 cup shredded coconut -A dash of cinnamon and nutmeg Icing: -1 cup raw cashews (soaking in water for at least 6 hrs) -1 tablespoon coconut oil (optional) -2 tablespoons coconut sugar -1 tablespoon lemon juice -A dash of vanilla Directions: 1. Using a food processor, blend all the cake ingredients together and press into a lined pan and place in the fridge 2. Using a food processor or high speed blender, blend the icing ingredients together and spread over the cake and place black in the fridge or freezer to harden enough to slice. Enjoy!

I love making these guilt-free muffins when I have ripe bananas laying around. They're such an easy muffin to grab on the go and have so much flavour and nutrients packed in to each one. I think I'm going to add some cocoa next time and just use zucchini to make a chocolate zucchini muffin version. Enjoy! Yield: 6  muffins You will need: -1 1/3 cup oat flour  -1/2 teaspoon baking soda   -1 teaspoon cinnamon  -1/4 cup coconut sugar  -2 mashed bananas  -2 teaspoons vanilla extract  -2 teaspoons white vinegar/apple cider vinegar -1/2 cup shredded carrots -1/2 cup shredded zucchini  -Optional: shredded coconut, chopped walnuts, chopped dates, raisins, seeds Directions: 1. Preheat oven to 350F and line muffin tins with liners  2. Mix all the dry ingredients together in a bowl 3. Add in the wet ingredients and stir until everything is combined 4. Pour batter into muffin tins and bake for 20-25 minutes. Allow to cool before eating *You can substitu

I had to stop myself from eating all the dough in this recipe. It's definitely a dough that can be re-shaped into bliss balls too! The addition of apple in these rolls is just so perfect, I can't imagine them any other way! Yield: 9 rolls You will need: Dough: -1 1/2 cup oat flour -2 teaspoons cinnamon -1/2 cup dried mulberries -1 small chopped up apple (about 3/4 cup) Filling: -2 tablespoons date paste -1/2 teaspoon cinnamon -3 teaspoons coconut milk (any milk) Icing: -2 tablespoons lucuma powder -2 tablespoons coconut milk (any milk) Directions: 1. For the dough, mix all the ingredients together in a blender or food processor until it combines into a ball 2. Press the dough down onto a parchment paper and use a rolling pin to help flatten it (about 1/4 inch thickness) into a large rectangle 3. In a bowl, mix the ingredients for the filling together and spread over the dough 4. Begin rolling the dough, using the wax paper to assist with rolling 5. For the

It's pretty awesome to know that you could hide vegetables in desserts and have the kiddos locking their fingers and asking for seconds. These brownies were so moist and really hit the spot. I love how the sweet potato gives it such a rich and smooth texture. Yield: 1 serving You will need: -3/4 cup sweet potato puree (or 2 ripe bananas) -1 cup runny peanut butter (heat slightly if needed) -2/3 cup date paste (any sweetener) -1/3 cup oat flour (any flour) -1/3 cup cocoa powder -1 1/2 teaspoon baking soda (about 4 teaspoons baking powder) -pinch of salt -1/4 cup chocolate chips (optional) Directions: 1. Preheat the oven to 325 degrees F 2. Mix the sweet potato puree with the peanut butter and date paste 3. In a separate bowl, mix all the dry ingredients together 4. Pour the dry ingredients in to the bowl with the wet ingredients and stir (do not over stir) 5. Pour into a parchment lined 8in pan and bake for about 20 minutes (it will look like it is not completely b