Vegan Mom Yas

Want a quick and easy snack? Raw apple slices topped with all the goods! It's like you're eating doughnuts... topped with icing ☺️ Mmmmm is all I can say! Yield: 1 serving You will need: -2 apples (sliced in circles, removing the seeds in the middle) -Icing Toppings: peanut butter and raisins, peanut butter and coconut sugar, peanut butter and jam, peanut butter and hemp seed mixture, cinnamon Directions: Top your sliced apples with any of your toppings and sprinkle cinnamon over top if you desire. Enjoy!

When you have ripe bananas, the possibilities of what you can create are endless. I decided to make some raw banana crackers this time. If you like the consistency of fruit leather, you could easily stop the dehydration time sooner with this recipe. Yield: 3 servings You will need: -2 ripe bananas -1 teaspoon cinnamon -2 cups of water -8 tablespoons of chia seeds -1/4 teaspoon Himalayan sea salt Directions: 1. Blend all the ingredients together and allow to sit for 15-20 minutes to gel. 2. Pour onto Teflon sheets on your dehydrator trays at 1/4 inch thick and dehydrate for about 6 hours at 115 degrees. 3. Flip the tray, peel off the Teflon sheet and cut the fruit leather into crackers. You can stop the dehydration here and enjoy them as chewy fruit leather. 4. Return the crackers to the dehydrator for another 6 hours until they crisp up into a cracker consistency. Store in a glass airtight container.

One thing that is never missing in my fridge are strawberries. My family and I just love them in everything... salads, sushi, nicecream, and just as a snack. So when I feel like they may be ready to be too ripe, I dehydrate them. Hass and the boys devour them and they're so addicting! Yield: As much as you'd like You will need: -As many strawberries as you'd like! Directions: 1. Wash and slice the strawberries thin and lay them out on a dehydrator tray 2. Dehydrate at 115 degrees for 8-9 hours, flipping over halfway through dehydration time 3. Store in a sealed jar for optimal freshness

This nicecream creation was devoured in a couple minutes. I couldn't keep my boys away... they just kept coming back for more and fighting over who would be getting the next bite. I needed to make another bowl for myself afterwards! Yield: 1 serving You will need: -2 cups frozen blueberries -1 frozen dragon fruit -2-3 frozen bananas -2-3 pitted dates -1 teaspoon vanilla paste -A dash of cinnamon (optional) -A dash of coconut milk/water to help with blending Toppings: cocoa nibs, shredded coconut, dried mulberries Directions: Blend all the ingredients together until creamy, pour in a bowl and top with your crunchy toppings!

Made some berry chia jam in less than a minute! I love using this to top off my overnight oats. It keeps well for about 1 week because there are no preservatives in it to last months. But believe me... It will be done before the week is over :) Yield: 1 cup jam You will need: -2 cups berries (fresh or frozen) -2 tablespoons chia seeds (depends how thick you would like the jam) Directions: 1. Blend the berries in a high speed blender or mash with a fork 2. Mix in the chia seeds and place in an air tight container in the fridge until it reaches a gooey jam consistency

These rolls were whipped up within 5 minutes using 4 of my most favorite ingredients. You can easily eat the whole thing and not feel guilty because of the wholesome ingredients that make them up! Yield: 10-12 rolls You will need: -3/4 cup date paste -1 1/2 cup oat flour -1 tablespoon shredded coconut -2 teaspoons cinnamon Directions: 1. Using a food processor, mix all the ingredients together (except for the cinnamon) until it forms into a ball of dough 2. Press half of the dough mixture down on a parchment paper, using a rolling pin to help flatten into a large rectangle and sprinkle the coconut over top 3. With the other half of the dough, pulse in the cinnamon until it is combined 4. Press the second cinnamon dough layer over top the first layer and roll the 3 cinnamon rolls into a log (using the parchment paper to help when rolling 5. Cut the rolls into 10-12 rolls and enjoy! Store any leftovers in an airtight container in the fridge/freezer

I honestly don't know what I created here... but I think it should be called "heaven"! This creamy and crunchy concoction is so divine that it will have you singing and skipping! Such a versatile dip... I can't imagine who wouldn't love this! Yield: 1 serving You will need: -1/4 oat flour -1 1/4-1 1/2 date paste (1 cup soaked dates in water, blended) -2-3 tablespoons peanut/seed butter -1/4 cup cocoa nibs -1/3 cup dried mulberries Directions: Blend all the ingredients together until well combined, pulsing in the cocoa nibs and mulberries at the end

This is a nice, velvety pudding that can be eaten as is or as a dip for strawberries too! The possibilities are endless. I had stop myself from eating it right from the blender. My taste tester, Zayn, gave it 2 thumbs up and asked, "could we decorate it with coconut and mulberries?". It's funny the things you don't even realize that your kids learn from you and your kitchen habits! Yield: 2 servings You will need: -12 ounces of soft, silken tofu (not the firm one) -1/2 cup of raw cocoa/carob powder (or more, if you like it chocolatey) -1/2 cup maple syrup (any sweetener of choice) -1/3 cup coconut milk (milk of choice) Directions: Blend all the ingredients together until well combined and allow to chill in the fridge for at least 20 minutes before serving *decorate with any of your favorite toppings *keeps well for 1 week *if you do not want to use tofu in this recipe, feel free to substitute for 2 ripe and soft avocados

This decadent treat can be enjoyed anytime and anywhere! Use it as a dip or just eat it out of a bowl! Delicious chocolatey rich ganache just tingling your taste buds.  Yum! Yield: 1 serving You will need: -1/4 oat flour -1 1/4-1 1/2 date paste (1 cup soaked dates in water, blended) -1/4 cup raw carob/cocoa powder -1/4 cup cocoa nibs -1/3 cup dried mulberries Directions: Blend all the ingredients together until well combined, pulsing in the cocoa nibs and mulberries at the end

When life gives you ripe avocados... you make chocolate pudding! Eat this at anytime of the day and you won't feel guilty. Made of 3 simple ingredients and can be enjoyed in so many ways! Use it as a dip, chocolate fondue, icing, or just plain pudding. Yield: 1 serving You will need: -2 ripe avocados -2 tablespoons sweetener of choice -2 tablespoons raw carob/cocoa powder -2-3 tablespoons coconut milk (optional) -2 tablespoons peanut butter (optional) -Toppings of choice Directions: Blend all the ingredients together until smooth and top with your favorite toppings

I was inspired to put these cookies together after making a batch of coconut milk and not wanting to throw away the pulp. I thought about making bliss balls but ended up dehydrating these babies and was so happy I did! Feel free to use an oven if you don't have a dehydrator. Yield:4 large cookies (6 small) You will need: -3/4 cup coconut pulp from making coconut milk (or regular shredded coconut) -1/2 cup oat flour -1/3 cup date paste (about 5 dates) -2 tablespoons pumpkin puree -1 teaspoon pumpkin spice -1/2 teaspoon cinnamon -1 heaping tablespoon cocoa nibs (optional) Directions: 1. Using a food processor, blend all the ingredients together until combined (except for the cocoa nibs) 2. Pulse in the cocoa nibs at the end until combined 3. Shape the cookies and enjoy as is or place in a dehydrator at 115 degrees (flipping halfway through dehydration process) for about 8-12 hours

Do you ever feel like indulging in some chocolate whip cream? Lol... I know I always do! Especially when it involves strawberries being dipped into it (Mmmmmm). Here is the easiest chocolate whipped cream you will ever make! Yield: 1 cup You will need: -1 can full fat coconut milk -1 tablespoon cocoa -1/2 teaspoon vanilla -sweetener (optional) Directions: 1. Open the coconut milk can and place in the fridge overnight (uncovered) 2. In the morning, scoop out the top thick layer of coconut fat and place in mixing bowl 3. Add in 1/2-1 tablespoon of cocoa, depending on how chocolatey you would like it and the vanilla (you could add a dash of sweetener if you would like the cream on the sweeter side) 4. Using an electric hand mixer, mix the ingredients until well combined and a coconut whipped cream starts to form 5. Eat right away or store in fridge/freezer until ready to use

These are some of my favorite things to make. I add the marshmallows to raw hot cocoa, eat them as a snack and also as a topping to many favorite treats. The banana dongs are great and remind me of churros. Use them to dip into a dateorade or even as a snack at any time. Yum is all I have to say! Yield: As much as you want! You will need: -bananas Directions: Banana Marshmallows: 1. Slice up the marshmallows into coins (no bigger than 3/4 of an inch) and place on a dehydrator sheet 2. Dehydrate at 115F overnight or until desired chewiness has been reached 3. Store in an airtight container/bag in the fridge or freezer Banana Dongs: 1. Place the peeled bananas on a dehydrator sheet and dehydrate at 115F overnight or until desired chewiness has been reached 2. Store in an airtight container/bag in the fridge or freezer

Simplicity in the kitchen is what I love most. These cinnamon rolls were ridiculously easy to make and took me minutes to put togther pretty much. Feel free to be adventurous and try any new additions to the recipe or substitutions. Yield: 12 rolls You will need: Dough: -3/4 cup oat flour -1/2 cup date paste -1 teaspoon cinnamon Filling: -1/4 cup date paste -1 tablespoon shredded coconut (optional) Icing: -date paste Directions: 1. Using a food processor, mix all the dough ingredients together until a ball of dough is formed 2. Preas the dough out on a piece of parchment paper, using a rolling pin to spread it out into a large rectangle that is about 1/4 inch thick 3. Spread the date paste over the dough and sprinkle some coconut over top if you'd like 4. Using the parchment paper to help with rolling, roll the dough into a log and slice it into 10-12 rolls, topping the rolls with any leftover dare paste 5. Enjoy as is or store in an airtight container in t