Vegan Mom Yas

I had some leftover cashews soaking overnight from making cashew cream cheese and thought of making something on the sweeter side. I attempted a chocolate cashew cream flavor profile and it turned out superb! I ended up using it as a frosting that paired up perfectly with my raw brownies. You can use it as a dip for strawberries or just eat it as is too! Yield: 1 cup of deliciousness  You will need: -1 cup soaked cashews (soaking for at least 4 hours) -1/3-1/2 cup date paste -1/2-1 tablespoon maple syrup -2 tablespoons raw carob/cocoa powder -3 tablespoons water/coconut water Directions: Blend all the ingredients together in a high speed blender until creamy and store in an airtight container in the fridge until ready to use.

One of my favorite additions to any cup of hot chocolate is a marshmallow. I enjoy raw hot chocolate  (I'll be posting that recipe soon) with the addition of these little banana gems. Eat them as a snack too! Yum is all I can say! Yield: As much as you want You will need: -Ripe bananas Directions: 1. Peel the bananas and slice into coins that are 1/2 an inch in width. 2. Place cut side down on dehydrator trays and dehydrate for about 5-6 hours before turning the banana slices over to continue dehydrating on the other side. 3. Dehydrate for another 4-6 hours on the other side until a chewy consistency is reached. 4. Remove from the trays and allow to cool. 5. Store in an airtight container or a freezer bag in the freezer until ready to use or ready to munch on.

This pudding right here can be whipped up in 2 minutes. I've used it as a dip for fruit and as an icing on cakes as well. It's so interesting how persimmons remind me of caramel, especially as they get ripe. I hope you enjoy! Yield: 1 serving You will need: -2 bananas (1 frozen and 1 at room temperature) -2 persimmons (seeds removed) -A dash of cinnamon  -1 tablespoon cocoa/carob -1-2 pitted dates   Directions: Blend all the ingredients together and enjoy!  *Top with your favorite ingredients *Use frozen bananas if you want more of a nicecream consistency  *Pair this with a tall glass of chocolate chia almond milk!

This is another take on an overnight oats but instead of oats, I used flax seeds. I bought a huge bag of flax seeds from Costco for my dehydrated crackers and have been thinking of other ways to use it. I enjoyed this mix and I plan to make the same recipe using various nut and seed butters for a different flavor profile. Yield: 1 serving You will need: -1 tablespoon tahini -1 mashed banana -1/4 cup almond milk (or any milk) -2 tablespoons of ground flax seed Directions: 1. Mix all the ingredients together and place in fridge overnight 2. Top with whatever you like in the morning and enjoy! (I topped mine with carob chips and banana)

Pumkin pie is one of those pies that I didn't care for as I was growing up. The whole combination of the pie with icecream or whipped cream wasn't my thing. So u thought I officially didn't like pie... not until I came across this marvelous creation! Totally changed my view on pumpkin pie. You can even double the date crumble recope and press it down in a pan and assemble this recipe as a pie! Yield: 1 serving You will need: Pie filling: -2 bananas -2 persimmons (seeds removed) -1 inch ginger or ginger powder (optional) -A dash of pumpkin spice -2 pitted dates Crumble: -1/2 cup dates -1/2 cup walnuts Directions: 1. Blend all the filling ingredients together and pour into bowl 2. Blend the crumble ingredients and crumble as much as you like over the pie filling *Use the crumble on anything or just eat it as it is! *Use any nut for the crumble

I made this in a few minutes and was so proud of how it turned out. I love creating things that are a knock off of the sugary packaged versions. I had lots of pulp leftover from the cashew milk I made so I dehydrated it with a little cinnamon and coconut sugar and used it in this recipe. Enjoy! Yield: About 10 bars You will need: Bottom Layer: -1 cup Cashews (or dehydrated nut pulp) -5 pitted Medjool Dates Caramel Layer: -1/2 cup Tahini -1/4 cup Maple Syrup Chocolate Layer: -1/4 cup Cocoa -1/4 cup Coconut Oil (or 2 heaping table spoons) -2 tablespoons Maple Syrup Directions: 1. Using a food processor, make each layer individually and layer in a plastic wrap lined pan 2. Place in freezer to let set and make it easier to cut into bars 3. Store in freezer   

Have a load of dates now for Ramadan and while waiting to break our fast, I've created these 5 ingredient energy bites. If you don't like dates, you can use raisins, dried apricots or any dried fruit instead (but I must admit that I love the taste of dates!). I top my nana nicecream with a few too! Mmm. Yield: 16 balls (depends on how big you make them) You will need: -1 cup oat flour -2 cups pitted dates (or raisins) -2 tablespoons coconut sugar -4-6 tablespoons peanut butter (any nut/seed butter could work) -3-6 tablespoons raw cocoa/carob (depending on how chocolatey you would like it) -A dash of cinnamon (optional) Directions: 1. Using a food processor, mix all the ingredients together until a dough consistency forms 2. Roll the dough into balls and place in an airtight container in the fridge or at room temperature for up to a week *Wet your hands slightly to help with sticky fingers when rolling

A great breakfast or lunch to have during a busy work week is chia pudding. It's an easy snack to prepare over the weekend or at night and it's ready for you the next morning! Yield: 1 serving You will need: -2 cups of almond milk (any milk) -4 tablespoons chia seeds -1 teaspoons vanilla  -4 teaspoons coconut sugar -2 tablespoons cocoa/carob powder  -Optional additions afterwards: berries, shredded coconut  Directions: 1. Mix everything in a jar and close the lid. Shake, shake, shake! Place in the fridge overnight (about 10 hours) 2. Add any additional toppings the next morning and enjoy!