Vegan Mom Yas

I saw these in Second Cup and was inspired to create a Nanaimo Bar with a chocolatey coconut crust. I don't know what it is, but I just love mimicking such traditional desserts and making them raw or using natural ingredients (sometimes they're a hit... And sometimes they're a complete fail! 😂 Yield: 1 8x8 tray You will need: Chocolate Base: -1 cup almonds (any nut/seed) -4 pitted Medjool dates -1 tablespoon cocoa -1 1/2 cup shredded coconut -3 tablespoons melted coconut oil -6-10 tablespoons water (as much as you need to help the mixture bind) Cream Layer: -1 1/4 cashews (soaking for at least 6 hours in water) -1 tablespoon lemon juice -1 tablespoon coconut oil -1-2 tablespoons maple syrup -A dash of vanilla Chocolate Topping: -1/4 cup cocoa -1/4 cup melted coconut oil -2 tablespoons maple syrup Directions: 1. Process the almonds, dates and cocoa until dough forms. Add the other ingredients in and pulse until completely combined 2. Press the base

Being Lebanese, I love some good old lentil soup, especially with a hefty dose of lemon juice. I watch my mom make it all the time and thought, why not make it myself? This here is inspired by my moms bowl of goodness. Enjoy! Yield: 1 pot of soup You will need: -1 cup uncooked orange lentils -2 chopped carrots -5 baby potatoes (or 2 large) -A dash of sea salt and cracked black pepper -1 cube of vegetable stock -1 table spoon coconut oil -1/2-1 cup chopped sweet onion -4 garlic cloves -1/2 cup chopped parsley Directions: 1. Boil the lentils and keep scooping out the white foam that goes to the top of the pot as the lentils are boiling 2. After about 5-10 minutes of boiling, add the vegetables, vegetable stock, salt and pepper and let it boil on medium-low for about 25 minutes 3. Place the soup in a blender and purée. Place the soup back in the pot once puréed and place back on the stovetop on low heat 4. Sautée the onion and garlic in the coconut oil in a separate pan

This cold weather calls for a pumpkin orange smoothie 😊. I love the flavors that connect with a season and how different scents remind us of certain holidays and precious memories... Yield: 1 serving You will need: -1 cup pumpkin purée -3 frozen bananas -A dash of pumpkin spice and cinnamon -1/2 cup almond yogurt -1 inch of fresh ginger -A dash of vanilla -1 handful of raisins/pitted dates Directions: Blend all the ingredients together. Pulse in the raisins/dates at the end for a chewy texture and enjoy!

You are going to love me for this... I promise! 5 of the simplest ingredients (and mess-free with just a blender or food processor) will give You the tastiest and most creamiest chocolate fudge ever! Yield: 4-8 squares of fudge (depending on how big you slice them!) You will need: -1/2 cup sunflower butter (or any nut/seed butter you like) -3 tablespoons maple sweetener (any sweetener you like) -2 1/2-3 tablespoons cocoa/carob powder -2 1/2 tablespoons coconut oil -2-3 tablespoons milk of choice (or you can use water just to help a little with the blending) Directions: 1. Blend all the ingredients together in a blender or food processor until well combined 2. Spread the fudge in a plastic wrap lined container and sprinkle any of your favorite toppings over top (optional). I sprinkled cocoa nibs and shredded coconut (chocolate chips and different seeds or dried fruit would be a great option too!) 3. Place the fudge in the freezer for at least 1 hour to harden enough to slic

Sometimes I feel like having pub style foods for dinner... Especially when I see Hass eating it! So I'll try to "vegan-ify" (if that's even a term?) the dish so I can indulge in it too! Here is my go at Nachos :) Yield: 2 servings You will need: -3 cups of gluten free corn tortilla chips (I buy the salt-free ones) -1/2 diced up yellow bell pepper -1-2 diced up tomatoes -1/4 cup diced red onion -1 cup Daiya cheese -Fresh Toppings: 1/2 diced avocado, salsa (optional) Directions: 1. Spread the nachos on a parchment lined baking sheet and set your oven at 375F 2. Place all the ingredients (except for the fresh toppings) over the nachos and place in the oven 3. Once the nachos are done and have started to crisp to your liking, remove from the oven and slide the parchment paper onto your dish so that the nacho tray is still in-tact 4. Sprinkle the avocado over top and enjoy right away! *Feel free to use any toppings you like

These truffles are so simple and pack a punch of flavor. I have made these with strawberries, raspberries and blueberries. This recipe showcases wild blueberries. I love the vibrant blue color that results and is quite appealing to the eye. You can also cover them with a nice coating of chocolate and take a batch to any gathering for a crowd pleaser! Yield: 12 balls You will need: -1 cup wild blueberries (any berry of choice) -1/3 cup coconut flour -a dash of water (about 2-3 tablespoons) Directions: 1. Blend everything together in a food processor or blender until combined (adding just enough water to get the mixture to combine) 2. Roll the dough into balls and place in the fridge for at least 1 hour and enjoy! *Store in an airtight container in the fridge/freezer *Pulse in freeze-dried fruit to the dough for an added texture

Snack time calls for some peach cobbler topped with some vanilla soy icecream (don't mind if I do!). Also... I bought way too many preaches and I need to be as creative with what I make with them. Enjoy! Yield: 1 serving You will need: Filling: -2 1/2 cup chopped peaches -1 tablespoon orange juice/lemon juice -1/2 tablespoon tapioca starch -A sprinkle of sea salt -1/2 tablespoon maple syrup -A dash of cinnamon Crumble: -3/4 quinoa flakes/oat flakes -1/2 tablespoon maple syrup -1 tablespoon coconut oil -A sprinkle of sea salt Directions: 1. Preheat oven to 350F 2. Mix all the filling ingredients together and set aside for at least 10 minutes 3. Mix all the crumble ingredients together 4. Place 1/2 of the crumble on the bottom of the ramekin being used for the cobbler and place the filling ingredients over top. Finally, place the rest of the crumble mixture over the filling and bake for about 45 minutes *I believe you could try this recipe with other fruits, su

I wanted to make something simple that reminded me of those layered cheesecake treats you can buy at Sunterra. So here you have it! I shall call it a.... Raw Brownie Cheesecake! I was pretty impressed with the outcome. Fiddle around with the flavors if you'd like... I can only imagine the variations you can make from this recipe right here. Enjoy! Yield: 1 pan of brownies Brownie Layer: -2 cups of nuts (I used 1 cup pecans and 1 cup walnuts) -1/3 cup cocoa powder -3/4-1 cup pitted dates Cheesecake layer: -1 cup cashews (that have been soaking in water for no less than 6 hours) -1/4 cup milk of choice (or water) -2 tablespoons coconut oil -2 tablespoons lemon juice -1/2 teaspoon vanilla -1-2 tablespoons sweetener of choice (I used maple syrup) Directions: 1. In food processor, mix all the brownie layer ingredients together until a ball of dough forms 2. Press half of the brownie layer mix down in a plastic wrap lined pan and place in the fridge to harden 3. Blend

Adapted from @fullyrawkristina I saw one of Kristina's photos on Instagram and was inspired to create some wraps for dinner. I love social media because of how it is a platform for people to share their talents, especially delicious recipes. Thank you Kristina for the inspiration! Yield: 4 large wraps You will need: -A bundle of collard greens (remove the fibrous stem) -1 zucchini  (chopped) -1 Red bell pepper  (chopped) -1 cup bean sprouts/alfalfa sprouts -1 shredded carrot -1 handful cilantro (chopped) -1 avocado (sliced) -1/4 cup red onion (chopped) -1 cup jicama (chopped) Dressing: -Juice of 1 lemon -2 tablespoons Tahini -1/2 zucchini  (remove skin) -1/4 green onion -1/2 Red Bell pepper Directions: 1. Blend the dressing ingredients and place in fridge until wraps are ready 2. Assemble the wraps as desired. Modify any ingredients to suit your taste buds 3. Dress the wraps with the dressing and enjoy! *I use this dressing as a regular salad dressing t

Attempted a Raw Peanut butter Twix that tasted heavenly! I give it a 2 thumbs up! 👍👍 lol You will need: Caramel Layer: -1/3 cup dates (soaking for at least 10 minutes, drained and blended into caramel) Peanut Butter Layer: -2 tablespoons peanut butter and a dash of cinnamon Crust: -1 tablespoon vanilla powder -1/2 cup oat flour -enough water to blend the crust into a dough Chocolate Cover: -1/4 cup cocoa -1/4 cup melted coconut oil -2 tablespoons maple syrup Directions: 1. Create the crust layer in a food processor and press into container lined with plastic wrap 2. Spread the peanut butter layer over the crust and the caramel layer 3. Mix the chocolate cover ingredients together (place over slight heat to make sure the coconut oil is melted completely). Pour chocolate cover over the bars and enjoy!

Are you always throwing out the liquid left from a can of chickpeas? Well after this recipe you will definitely be saving it. The liquid is called "aquafaba" and can be used to make whipped cream or this decadently rich chocolate mousse. You and your family will be wanting to open a can of chickpeas just to make this recipe on a weekly basis! Yield: 2 servings You will need: -liquid from a 14 oz. can of chicpeas -2/3 cup melted dark chocolate (or any chocolate of choice) -2 tablespoons maple syrup (optional) Directions: 1. Take the aquafaba (the liquid from the can) and whip it with a mixer for 10-15 minutes. It turns into a stiff whipped cream. 2. Fold in melted dark chocolate 3. Add maple syrup for a sweetener and mix until well combined. 4. Pour into 2 containers and place in fridge for at least 4 hours or overnight. This magic combination turns into the most decadent chocolate mousse pudding you have ever tasted! *if you would like to change this recipe into

Mmmm... My house smells like heaven! Made some homemade Oaties, which were inspired by Jamba Juice. When I was down in Maui, I saw these little gems in Jamba Juice and was curious to see what we're the ingredients. I looked them up online and then was determined to make a healthier version as soon as I got back to Calgary. Such a delicious treat in the go and you can add whatever you like to them! Enjoy! Yield: 1 dozen cookies You will need: -2 mashed ripe bananas -1/2 cup apple sauce -A dash of cinnamon, nutmeg and ground ginger -2 teaspoons baking soda -1 cup oat flour -1 cup oats -3/4 cup dried apricots -3/4 cup dried mulberries -1/2 cup dried cranberries -1/4 cup dark chocolate shavings (or chips) Directions: 1. Preheat the oven to 350F 2. Mix all the ingredients together and place spoonfuls on a lined baking sheet 3. Bake for 15 minutes (or until edges just start to brown lightly). Voila! You've got Oaties!

I grew up eating timbits from Tim Hortons and I feel like they were my inspiration for these little gems. I haven't been using my raw carob powder as much as i'de like so I utilized them in this recipe (But can easily be substituted with cocoa)... And i'm glad I did! These turned out perfectly! Yield: 16-18 balls Youwill need: -2 cups pitted dates  (soaking in water for at least 10 minutes) -1 cup nuts/seeds (I used walnuts that were soaking in water overnight) -1 tablespoon cocoa powder -1 tablespoon carob powder -1/2 cup dried mulberries -A dash of cinnamon -2 tablespoons nut/seed butter -1-2 tablespoons coconut oil -Coating: coconut sugar, shredded coconut  (optional) Directions: 1. Using a food processor, blend all the ingredients together until it combines similar to a dough consistency 2. Place the mix in a separate bowl and allow it to harden slightly in the fridge to help when rolling 3. Roll the mix into balls and store in an airtight container i