Vegan Mom Yas

One thing my husband and kids love are the chewy candies so I decided to create these mango chews. They were such a hit that I needed to make some more. We took a huge container with us to Maui and snacked on them throughout our trip and loved them. It's such a treat to make, especially when you have so many ripe mangoes and you need something to make with them. Yield: As much as you want! You will need: - As many mangoes as you would like! Directions: 1. Peel all the mangoes and slice them very thin 2. Place them all on a parchment paper or a dehydrator sheet and place in the dehydrator at 115 degrees 3. After about 4 hours, I flipped them and removed them off the parchment paper and onto the mesh dehydrator tray to continue dehydrating fully on the other side 4. Once fully dehydrated (no moisture, but still chewy), store them in an airtight glass container/jar *Dehydrating times may vary depending on your dehydrator or the humidity in your home *If you do not have

The easiest, tastiest and healthiest RAW CHOCOLATE FUDGE 💩 you will ever make 👌🙈. And may I add that it's only 4 ingredients! I keep batches of these gems in the freezer and every now and then I see Zayn reaching into the freezer and grabbing a handful. Lol :) Yield: 8x8in pan You will need: -22 pitted Medjool Dates  (soaking in water for 10-15 minutes) -1 1/2 cup raw oats -4-6 tablespoons raw cocoa/carob (depending on how chocolatey you would like it) -A dash of cinnamon  (optional) Directions: 1. Blend the oats with the cocoa and cinnamon in a blender to make oat flour 2. Using a food processor, mix the dates with the oat flour mixture (do not throw out the date water) 3. Slowly add one tablespoon at a time of the date water to the mix to make it a little creamier (I use between 5-7 tablespoons) 4. Pour the fudge into a plastic wrap lined pan and place in the freezer to harden enough to cut 5. Once it's harder, slice the fudge however you like and store the

Get ready for some finger licking goodness right here! These bliss ball can be a little sticky when rolling and you might find yourself to be locking your fingers and bowl clean :). Just dab a little water on your palms and it will make the rolling a cinch! Enjoy! Yield: 14 balls You will need: -1 cup hemp seeds -1/8 cup chia seeds -13 pitted medjool dates -1/3 cup peanut butter/almond butter/sesame butter -1/4-1/3 cup Tahini Directions: Blend all the ingredients together in a food processor until dough forms and roll into balls. Store in airtight container in the freezer.

Ever have leftover coconut pulp from making coconut milk? This is a great way to use it in a delicious way. I bet you can substitute any pulp from any nut/seed milk too. If you don't have any pulp, feel free just to use shredded coconut flakes in this recipe. Yield: 1 serving You will need: -Pulp from 1 cup of coconut milk (about 3/4-1 cup shredded coconut flakes) -8-10 pitted medjool dates -1/4 cup cocoa nibs/chocolate chips Directions: 1. Preheat the oven to 350 degrees F (or to keep raw, use your dehdrat or at 115 degrees until dehydrated to your liking) 2. Using a food processor, mix the coconut and dates until combined and then pulse in the cocoa nibs at the end so they have some crunchiness still 3. Press the dough into a lined baking pan and bake for 30 minutes 4. Allow the bars to cool down before slicing and enjoying

Wanting the perfect topper for your nicecream? This 5 ingredient cookie dough mix is just that! I love eating this concoction as is and adding it to whatever I can. Feel free to add any seeds, nuts, dried fruit, etc. And enjoy! Yield: 1 serving You will need -1/2 cup tahini -2/3 cup oat flour -2 tablespoons sweetener -1 tablespoon melted coconut oil -3 tablespoons dark chocolate chips/cocoa nibs Directions: 1. Blend all the ingredients together and mix in the chocolate chips/cocoa nibs at the end 2. Fold this into any nicecream of choice for a nice cookie dough icecream creation or nicecream popsicles! *If you don't have tahini, feel free to use any nut/seed butter