Vegan Mom Yas

Looking for a quick, healthy and delicious snack? I created these 3 ingredient thumbprint cookies in 1 minute. My favorite cookies growing up were the cookies my mom made that were filled with a date paste. This memory was my inspiration for these gems. Yield: 4 cookies (depends how big you make them) You will need: -8 pitted medjool dates (1 cup) -1/3-1/2 cup tahini -1/4 cup shredded coconut -Optional: cinnamon -4 tablespoons date paste (dates blended with water) for filling Directions: 1. Using a food processor, mix all the ingredients together until combined and creates a cookie dough 2. Shape the cookies into circles and press down in the middle with your thumb 3. Fill the thumbprint with date paste and store the cookies in an airtight container in the fridge *Try filling the cookies with a chia jam by blending 1 tablespoon of chia seeds with 1 cup of berries/fruit and allowing to sit until it gels

Another bowl of simplicity and deliciousness right here! I think I'd like to try this next time with some almond butter just for a change. I can't go wrong with peanut butter in my nicecream! I hope you enjoy! Yield: 1 serving You will need: -4 frozen bananas -A dash of cinnamon -1-2 tablespoons cashew milk  (any milk) -2-3 tablespoons peanut butter -Toppings: cocoa nibs, coconut candy, a raw Twix bar Directions: Blend all the ingredients together and top with your favorite toppings!

I love creating energy bites filled with nutritious things sitting in my pantry. Energy Bites are awesome because you can toss in a food processor all your favorite flavours with dates and voila! Yield: 20 balls You will need: -2 cup raw oats -1/4 cup chia seeds -26 pitted medjool dates -2/3 cup peanut butter/almond butter -1/2 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. *Scrape down the sides of the food processor throughout blending to ensure everything gets broken down

I find that I am usually putting recipes together that involve chocolate or peanut butter. I thought I'd take a different approach to these wonderful bites and put a fresher spin on them with some lemon. I am so thankful that I did because they really pack a punch and so many people loved them! Yield: 12 small balls You will need: -1 cup pitted dates -1/2 cup almonds -1/2 cup hemp seeds -lemon rind from 1 lemon  -1/4 cup shredded coconut -12 grapes (optional) Directions: 1. Blend dates, almonds and lemon rind in food processor 2. Pulse in coconut and hemp seeds 3. Roll into balls or roll around a grape for a tasty surprise 4. Store in air tight container and place in fridge if you use grapes *Wet hands slightly to help with stickiness

This is what I put together for breakfast. I love the combination of dates in any smoothie bowl or nicecream creation because it creates a caramel flavour that's just so heavenly. I got to use my Yonanana Icecream Maker that's been cooped up in my pantry. Perfection right here! Yield: 1 serving You will need: -4-5 frozen bananas -1 tablespoon cocoa -2-3 pitted Medjool dates (or date caramel if using a Yonana Icecream Maker) Directions: Blend all the ingredients together in a blender or feed through the Yonana Icecream Maker. Enjoy!

This pudding is one of my quick lunches that I put together in 5 minutes. I use it for an icing on cakes, to dip strawberries in, to top my smoothie bowls with, and to just eat as pudding. Enjoy! Yield: 1 serving You will need: -2 ripe avocados (peel and remove the seeds) -2 tablespoons Cocoa powder -2 dates or 2-3 tablespoons Maple syrup (or any sweetener of choice) -1 tablespoon oat flour  (optional) -Toppings: chia seeds, raisins, dried mulberries, coconut chips, dehydrated mango candy Directions: Blend all the ingredients together and top with your favorite toppings! *If you do not prefer the taste of chocolate, you can substitute the cocoa for 1 ripe banana

I love simplicity in the kitchen and this creation right here is just that! The "meatiness" of the portobello mushrooms are just so satisfying and filling that you may be planning on eating this meal the next day too! Feel free to be creative with adding whatever spreads you like (ie. hummus, olive tapenade, pesto, etc.)! Yield: 4 mushroom caps You will need: For the guacamole: -2 ripe avocados -Juice of 1 lime -pepper -optional additions: pineapple, mango, cilantro, red onion, jalapeños, etc. For the mushroom caps: -4 portobello mushrooms -2 cups of alfalfa sprouts -any other toppings you desire! Directions: 1. Blend the guacamole ingredients together until you reach the consistency you desire and set aside 2. Scoop out the underside of each mushroom to make room for your filling (eat whatever you scoop out!) 3. Smear a generous portion of the guacamole on the underside of each cap and top with the sprouts and anything else you would like. Enjoy!