Vegan Mom Yas

This cake loaf reminds me of the walnut date loaf we used to pick up from Costco. Anything that includes dates will always win my heart over. This recipe can be modified in many ways, substituting the walnuts for another nut, adding chocolate chips for the kiddos or even adding shredded coconut for a little twist. I hope you enjoy! Yield: 1 serving You will need: -18 medjool dates -3/4 cup milk of choice -1/4 cup apple sauce -3 cups oat flour -1 teaspoon baking powder -3/4 cup chopped walnuts (or dried fruit for a nut-free version) Directions: 1. Preheat oven to 350 degrees F 2. Blend the dates, milk and apple sauce to make a paste 3. Mix in the wet ingredients to the dry ingredients (without over-mixing) and fold in the walnuts 4. Pour the batter into a lined loaf pan and bake for 40 minutes 5. Turn off the heat and allow the cake to stay in the oven for another 10 minutes 6. Allow the cake to cool for 20 minutes before enjoying

This was an interesting creation! Who could resist ooey gooey chocolate that just melts in your mouth? I made this as a dessert and couldn't believe that I wasn't sitting in some fancy restaurant, paying at least $12 for it! Nope! This was made by combining wholesome and affordable ingredients in the comfort of my home! Yield: 1 serving You will need: -1 cup oat flour (any flour) -2 tablespoons cocoa powder -2 teaspoons baking powder -1 cup date paste (any sweetener) -6 squares vegan chocolate -2 tablespoons melted coconut oil -1/2 cup milk of choice -1/2 cup frozen berries (optional) Directions: 1. Preheat the oven to 350 degrees F 2. Boil 3/4 cup of water and set aside 3. Sift the dry ingredients together and add the wet ingredients afterwards (without over-mixing) 4. Pour batter into an ungreased 8x8in pan or bowls and pour the hot water over top 5. Bake for 30-35 minutes and enjoy immediately, topping it with your favorite berries/fruits if you'd like!

These bites are a decadent treat that you can have on hand for a quick snack and on the go. I love the hint of turmeric in them but feel free to omit or substitute for anything else that you would prefer in case you are not much of a fan of turmeric. Yield: 12 bites You will need: -1 cup coconut butter (at room temperature, not melted) -1 teaspoon melted coconut oil -2 teaspoons turmeric powder -3/4 cup shredded coconut -1/2 teaspoon cinnamon -1 tablespoon coconut milk/water Directions: 1. Mix all the ingredients together until well combined 2. Spoon 1 tablespoon of the mix on a parchment lined dish for each bite 3. Place the dish in the fridge for the bites to harden and keep stored in the fridge or freezer in an airtight container *Best eaten right out of the fridge because the coconut butter will get soft if left out at room temperature

This dip is so savory and versatile that you will be looking forward to making it again. It has some turmeric, reminding me of the flavors of Indian dishes. This can be used as a dressing for salads or even dehydrated cauliflower wings! Yield: 1 serving You will need: -4-5 sundried tomatoes (soaking in water for at least 4 hours) -2 tablespoons nutritional yeast -1/2 teaspoon garlic powder -1 tablespoon date paste (2 dates) -2 stalks celery -1/2 teaspoon turmeric -5-7 basil leaves -1 teaspoon Italian seasoning Directions: Blend all the ingredients together until combined and store in an airtight container in the fridge. *Add the basil and seasoning towards the end of blending to preserve optimal fragrance and taste

This green concoction was so yummy... especially if you're a Matcha lover like myself. I love the addition of coconut too, for that little bit of a nutty and sweet addition! Yield: 1 serving You will need: -5-6 frozen bananas -1/4 cup shredded coconut -1/4 cup coconut milk (to help with blending) -2 large tablespoons Matcha green tea powder -1 teaspoon vanilla bean paste -2 tablespoons date paste (any sweetener) Directions: Blend all the ingredients together until creamy and then pulse in the cocoa nibs towards the end of blending.