Vegan Mom Yas

Homemade pumpkin date jam made in minutes! Such a tasty and healthy alternative instead of the sugary jars you pick up at the store. I use this in my carrot cake smoothies and even on toast for Zayn (either on its own or with peanut butter). So many ways to use this delicious spread! Yield: 1 jar You will need: -2 cups soaked pitted dates (soak in water over night and preserve the water to drink!) -1/2 cup pumpkin purée -A dash of cinnamon, pumpkin spice and nutmeg -A dash of sea salt Directions: 1. Blend all the ingredients in a high speed blender and package in an airtight container 2. Store in fridge for up to 1 week

This was fun to make. I love throwing all my favorite ingredients into a food processor and making magic happen. There is something special about having a good cup of granola, especially when its over a yogurt or smoothie bowl. I wanted to make a raw version of your typical granola but much tastier and full of delicious health! Yield: 3L of granola (feel free to cut this recipe down to make less) You will need: -5 cups dried mulberries -6 cups pitted and chopped medjool dates (about 8 whole dates per cup) -10 heaping tablespoons raw sunflower seeds (any seed/nut will work) -10 heaping table spoons unsulfered shredded coconut -1/4 cup cocoa nibs -1 tablespoon cinnamon -3 heaping tablespoons cocoa Directions: 1. Place all the ingredients into a food processor (except for the cocoa) and pulse until combined but still a crumbly mix 2. Split the mix in half and leave half in the processor 3. Add the cocoa to the half that is in the processor and pulse a bit more to combine.

One of the most versatile seeds on earth is chia seeds. I love using them to make a pudding that I use as part of my layered smoothie or just eat it as it is. I've tried many different varieties and flavors and I think I still have many more flavors to experiment with. This is one of my most basic combinations. Hope you enjoy! Yield: 4 small jars You will need: -3 Cups of Cashew Milk (or milk of choice) -2/3 Cup Chia Seeds -1 teaspoon Cinnamon -3 tablespoons of Date Caramel (or Coconut Sugar/Maple Syrup/Agave) Directions: 1. Mix all the ingredients together and pour into mason jars and close the lids 2. Place in fridge overnight 3. Enjoy right out of the jar or top it with your favorite fruits! *I enjoy layering my chia pudding between yummy layers of a smoothie. There's something about the texture that really makes my smoothie pop!

Officially the newest healthier alternative to a chocolate dipped strawberry right here! I love being able to eat a whole bowl of "chocolate dipped" strawberries and not have to worry about all those empty calories. Different in flavour but definitely packs a punch :) Yield: Enough for lots of strawberries! You will need: -25 pitted Medjool dates (soaking in water for at least 4-6 hours) -1-2 tablespoons raw carob powder -1/2-1 teaspoon cinnamon (optional) -1 cup date water (from the water that the dates were soaking in) Directions: Blend all the ingredients together in a high speed blender and store in an airtight container in the fridge. *This is great as a topping to nicecreams, an addition to smoothies or even oatmeal

I find that making homemade nut and seed milk is faster, tastier, healthier and cheaper to make than purchasing the ones from the store. Don't get me wrong... because it is definitely convenient to buy store bought ones, especially when traveling. Yield: 1 large pitcher You will need: -2 Cups Cashews (or any nut/seed) -10 Cups filtered water* Directions: 1. Soak cashews overnight in fridge 2. Drain cashews and add 10* cups of water 3. Pour through a slow pressed juicer with a ladel* 4. Pour in pitcher and store in fridge for up to 1 week *When I'm making any nut milk, I usually mix any nuts I have in the pantry or will keep it completely one variety *I like the consistency of skim milk (not as thick and creamy), so I use a ratio of 2 cups nuts to 10 cups of water *You will find me often using the water from soaking dates to make my milk because I absolutely love the sweetness added to it with dates *If you don't have a juicer, use a high speed blender a

I was so excited at how my coconut yogurt turned out. Filled with many probiotics and homemade with no preservatives... who could complain?! Also, I hadto share this with you because of how excited I was to try all this rare fruit from Thailand. What you have here is Long Kong (sweet and juicy), Passion Fruit (nice and tart), Dragon Fruit (like a kiwi but sweeter), and Jack Fruit (tastes like bubblegum). I'm always down for trying something new! Mmmmm Yield: 4 servings You will need: -2 cups of young coconut meat (obtained from about 3 young coconuts) -1 cup of coconut water -2 opened capsules of probiotics Directions: 1. Blend the coconut meat, coconut water and probiotics together until smooth. 2. Pour the yogurt in 2 separate jars with the lid on top. Leave at least 2 inches from the top to allow room for the yogurt to expand. 3. Place the yogurt in your dehydrator at 100-110 degrees for about 5-8 hours to culture. When checking on them, smell to see if it smells lik

If you ever have ripe avocados that are just screaming to be used and enjoyed... well then, this is the recipe for you! (and 2 hungry toddlers!). I had to pinch myself to remind myself of how healthy it actually is. Yield: 1 serving You will need: -4 ripe avocados -1 cup almond milk (any milk) -1/2 cup raw cocoa or carob powder -4 tablespoons of liquid sweetener (maple syrup, date paste, agave, honey...) -Toppings: crushed walnuts, gogi berrors,  cocoa nibs, grated apple (I added 1 grated apple and mixed it in after taking the photo) Directions: 1. Peel and pit the avocados and place them, along with the rest of the ingredients together in a high speed  blender 2. Once a creamy consistency has been reached, remove from blender and top with your favorite toppings!

One thing my husband loves is a good banana cream pie. I dedicate this recipe to him. It is a banana cream pie that is wholesome and filled with nothing but healthy ingredients. Yield: 1 pie with 4 slices  You will need: Crust:  -8 medjool dates -8 dried figs Banana Toffee Layer:  -2-3 large tablespoons peanut butter -1 banana -8 medjool dates -2 tablespoons coconut sugar Directions: 1. Using a food processor, blend all the crust ingredients together until a sticky dough forms snd press it into a lined pie pan 2. For the toffee filling, blend all the ingredients together until smooth 3. Pour half of the toffee layer over crust and top it with banana slices 4. Pour the other half of the toffee layer over the sliced bananas 5. Sprinkle coconut or raw dark chocolate over top and freeze for a couple hours before slicing

I went to my local grocery store and found the huge pumpkins on sale for $2 each. I thought to myself... "I could get so much pumpkin puree out of just one! And for only $2?!" So this bargain is what led to these beautiful gems also known as my Raw Pumpkin Tarts. I know you are going to love this recipe as much as I do! Yield: 6 servings You will need: Pumpkin Pie Crust: -1 1/2 cups dried white mulberries/dried figs -20 Medjool dates (soft or soaked in water for a bit to soften) -1 cup gluten-free oats Pumpkin Pie Filling: -2 cups raw pumpkin puree (from a sugar pumpkin) -20 Medjool dates (soft) -1 tablespoon lucuma powder -¼ cup coconut milk (any milk) -2 teaspoons pure vanilla paste -1 teaspoon cinnamon -1 teaspoon pumpkin pie spice -Dash of nutmeg Directions: 1. Using a food processor, blend all the ingredients for the crust together until dough forms 2. Wet fingers slightly and press the dough into individual lined muffin tins or in one large pie pan a

Chocolate fudge icing? Need I say more? This is the most decadent spread that you could ever enjoy. I also enjoyed licking the bowl too! Yield: 1 serving You will need: -1 cup soaked dates -2 tablespoons cocoa powder/raw carob Directions: Blend all the ingredients together until smooth and store in an airtight container.

I wanted to create a quick raw brownie recipe with walnuts.  I have been loving the nutty and chewy textures of walnuts and I have been finding them to be quite versatile in my baking and cooking recipes. This brownie recipe delivers all the chocolatey chewy goodness you look for in a brownie! Yield: 30 brownies You will need: -12 pitted medjool dates -10-12 dried figs -1/2 cup raw carob powder (or cocoa) -3 tablespoons coconut sugar -2 cups walnuts (any nut) Directions: 1. Using a food processor, mix all the ingredients together until a dough forms and it's a bit chunky 2. Press the brownie batter in a lined dish and freeze for an hour to set 3. Cut into slices and store in fridge or freezer in an airtight container until ready to eat *I soak my walnuts overnight to activate them but if you haven't soaked the nuts, you could still use them in this recipe

I grew up enjoying chocolate candy bars, especially the ones filled with chunks of peanuts. I wanted to create a raw candy bar that delivered those flavors without having all the processed ingredients. This bar was such a success, I had to hold back the hubby and kids from eating them all! Yield: 4 bars You will need: Base: -1/2 cup peanut butter -3 tablespoons oat flour -4 tablespoons date paste (or any sweetener) Caramel Topping: -8 medjool dates -1/4 cup almond milk (any milk) -1 tablespoon peanut butter Directions:  1. Using a food processor, blend all the ingredients together for the base and press the sticky dough into a lined container 2. Using a blender, blend all the caramel topping ingredients together and spread over the base 3. Freeze the candy bar for a couple hours before slicing and enjoy!

You will never be able to tell that this came purely from coconut! This caramel is so smooth and rich in flavor that it reminds me of the rich and velvety caramel they top off a dessert with in a fancy restaurant! You can play around with the sweetness option to suit your tastebuds too!                          Yield: 1 cup You will need: -1 can full fat coconut milk (about 400g) -1/4 cup maple syrup/date paste (I made 2 version and they were both equal in deliciousness) -A pinch of salt Directions: 1. Place all the ingredients into a pot on the stove on high heat, stirring with a whisk throughout 2. Once the mixture reaches a boil, allow it to boil for 4 minutes 3. Lower the heat and allow the caramel to simmer for another 30-50 minutes to allow the caramel to thicken and decrease to half of its' volume (this time may vary due to type of coconut milk, humidity in your home, stove heat, etc.) 4. Once it has become thicker and half the volume, turn off the heat and allow

That Nutella spread that everyone grew up having and spreading on everything is definitely the inspiration behind this recipe. This spread can keep well in an airtight container in the fridge for up to 2 weeks... but I don't see it lasting more than 2 days because of how addicted you will be! Feel free to be creative with the sweetener as well. Some may prefer the sweetness of maple syrup, agave, honey, etc. Whatever suits your fancy! Yield: 1 cup of deliciousness! You will need: -1 cup peeled hazelnuts (any nut/seed: cashews, almonds, peanuts, sesame, hemp, etc.) -A pinch of Himalayan sea salt -2-3 tablespoons raw carob powder/cocoa powder -1/4 cup date paste (any sweetener) -2 tablespoons coconut water/water Directions: 1. Blend the nuts/seeds with a pinch of salt in a high speed blender for about 5 minutes until it becomes a smooth consistency like smooth peanut butter (may take a few minutes depending on your blender) 2. Add in the rest if the ingredients and mix un