Vegan Mom Yas

What to make with leftover almond pulp? Make almond chew cookies. Only 5 ingredients and you're left with a delicious snack. And dinner was a homemade cereal of 6 bananas, mulberries, raisins, coconut, dates, hemp, chia seed, and almond milk. Yield: 9 almond chew stars You will need: -1 cup almond pulp -2-3 tablespoons raw cocoa/carob -11 pitted medjool dates -A dash of cinnamon - A splash of vanilla Directions: 1. Using a food processor, mix all the ingredients together until a ball of dough forms 2. Roll out the dough and shape into whatever shapes you like 3. You can stop right here and enjoy them as is. I like to dehydrate mine until they get to a chewy texture. Enjoy!

After getting my dehydrator, I was determined to find some things to make in it that wouldn't require too much time. My fruit leathers and cinnamon buns were such a hit that I wanted to create more. This fig newton bar was so simple to put together and I enjoyed it with a cup of tea. I hope you enjoy it and feel free to put your own spin on it too! Yield: 4 large bars You will need: -1/2 cup of raisins or pitted dates (soaked in water for at least 30min) -1 cup oat flour -A dash of cinnamon (optional) Directions: 1. Remove raisins/dates from water and blend. Set aside 2. Add enough water to the oat flour until a thick spreadable dough is created 3. Spread dough out onto a plastic wrap 4. Spread the raisin/date mixture over the oat dough and sprinkle some cinnamon or coconut if you desire 5. Wrap up the fig Newton bar so that it is closed like a quesadilla, using the plastic wrap to help 6. Place in freezer until it hardens enough so that the plastic wr

Guess what I made with my leftover white bean cookie dough?? Yup! Feast your eyes on these delicious and chocolatey "peanut butter cups" 😊 Yield: 10 small cups You will need: -1/2 cup melted coconut oil -1/2 cup cocoa -1/2-1 tablespoon maple syrup Filling: 1 cup of my "cookie dough" (find the recipe in another post called Cookie Dough and A Peanut Butter Shake) Directions: 1. Mix the coconut oil, cocoa and maple syrup 2. Scoop into cupcake liners and place in freezer for a couple minutes 3. Scoop a tablespoon of the cookie dough over top and store in freezer 4. Peel and eat!

Was craving something sweet last night... So I put together a 4 ingredient healthy raw brownie ☺️. Can't wait to break my fast on these tonight! Yield: 6 bars You will need: -1 cup pitted medjool dates -1/2 cup raisins -3/4-1 cup coconut flour/almond flour -1/2 cup raw cocoa Directions: 1. Blend all the ingredients together in a food processor 2. The mix will look crumbly. Press the mix in a plastic wrap lined container to mould and thenjoy flip and cut into slices *It is best if you leave the brownie out for 1 hour to let the coconut flour absorb more moisture and the brownie becones chewier

Stuffed dates ready to munch on. 😊 Have I told u how much I love dates?! You can be as creative as you'd like with these little gems. Yield: 1 serving You will need: -4 pitted medjool dates -4 tablespoons pumpkin date jam -1 tablespoon cocoa nibs Directions: Stuff each date with some pumpkin date jam and top with cocoa nibs. Enjoy! *For other filling options, you can try: -cashew cream -peanut butter -almond butter -sunflower seed butter -tahini -chia jam -chocolate -raw Nutella -etc.

In the mood for something sweet 😊 So easy and yummy! I love creating a bliss ball that you can grab on the go and just enjoy every bite! Yield: 3 balls You will need: -1/2 cup dates (soaking for 10 minutes if hard) -2 tablespoons tahini (any nut butter) -A dash of cinnamon -A dash of vanilla -3 tablespoons coconut Directions: 1. Process all the ingredients together until ball of dough is formed (except the coconut) 2. Roll into balls 3. Roll the balls in the shredded coconut and enjoy! Store in the fridge or freezer

Raw Chocolate Fudge So... Chocolate? Yes! Chocolate! And would you believe me if I said that this chocolate fudge goodness was fat free? Well I guess you can try to make it to find out! One of my most favorite delicacies I keep in the freezer on a regular basis! Yield: About 2 cups of fudge You will need: -1 1/2 Cups of Oats -3-5 tablespoons Cocoa -1 teaspoon Cinnamon -22 pitted Medjool Dates (soak in water for 10 minutes) Directions: 1. Blend oats, cinnamon and cocoa in blender or food processor to make oat flour 2. Transfer to food processor and add the dates and blend until a Chocolatey fudge ball forms. I like to add about 3-7 tablespoons of liquid to help get it going and to make it a little creamier.  3. Press into a pan that is lined with parchment paper or plastic wrap (wet your hands to help press down the fudge) 4. Place in freezer to set and cut with a pizza slicer into any size fudge you desire 5. Store in fridge or freezer *Feel free to

Good morning! 😊 Breakfast today is some mint chocolate nicecream with a side of overnight chia pudding. I actually scooped the chia pudding over top of my nicecream as an icing. Love the texture of chia! And so many health bebefits too! Yield: 1 serving You will need: -4 frozen bananas -1 tablespoon cocoa nibs -3 tablespoons almond milk -5 fresh mint leaves Directions: 1. Blend all the ingredients together until smooth (except for the cocoa nibs). 2. Pulse in the cocoa nibs at the end so that they remain crunchy Cinnamon Chia Pudding Yield: 1 serving You will need: -2 tablespoons chia seeds -3/4 cup almond milk  (any milk) -A dash of cinnamon Directions: Mix all the ingredients together and place in fridge overnight to thicken. Enjoy!

Breakfast from today... I honestly think I finished this in less than 2 minutes (a combination of being hungry and loving the flavours). It was delish! 😊 Something about banana and cantaloupe that reminds me of Lebanon (I think it's because I ate so much when I was there on vacation). Yield: 1 serving You will need: -3 ripe bananas -A dash of cinnamon -Toppings: chopped cantaloupe, dried mulberries, raisins, ground flax, Chia seeds Directions: Blend the bananas and cinnamon together and top with your toppings. Enjoy!

Made an after school snack inspired by my students... And apples and peanut butter :) Yield: 1 serving You will need: -1-2 sliced up apples (even bananas and celery would be a great addition!) -1 tablespoon peanut butter -2 tablespoons almond yogurt -1/2-1 tablespoon cocoa Directions: 1. Slice up the apples 2. Mix all the oat her ingredients in a bowl and dip!

So I had way too many oranges in my fridge... and a girl can only eat so many oranges, right?! Lol. So I through this deliciousness together and was completely satisfied with how it turned out. Enjoy! Yield: 1 serving You will need: -3 frozen bananas -3-4 mandarins (or 2 large oranges) -A dash of cinnamon -1 cup of spinach Directions: Blend all the ingredients together and enjoy!

Have you ever tried Bliss Balls? You can be as creative as you want with them because you can add all your favorite things and just roll them into a ball. Ive made these before with more nuts in them as well, just to make them a little nuttier. Yield: 10 balls You will need: -1 1/3 cup dates (soaked in water for at least 10 minutes) -2 tablespoons Cocoa -2 tablespoons coconut -1/2 cup almonds (that have been soaking in water for at least 4 hours) -A splash of vanilla -Toppings: shredded coconut, cocoa nibs, coconut sugar, etc. Directions: Process all the ingredients in a food processor and roll in any of your favorite toppings *can substitute for cashews, walnuts or any nut/seed *add Carob instead of cocoa for a change (blend 1 1/3C soaked dates, 2 heading T #cocoa, .5C soaked walnut, 1T #coconut, 1T soaked #almonds, vanilla); #chocolatealmond truffles (blend 2/3C soaked dates, .25C soaked almonds, #vanilla, .5T cocoa, .5T cocoa nibs); #coconut truffles (blend .5C so

I created this smoothie after cutting so much pumpkin one night. The next morning I saw all the pumpkin chunks in the fridge just staring at me and I knew they needed to be in my smoothie. So I threw some in and was so happy for the rest of the day... I may just call this my Happy Smoothie! Enjoy! Yield: 1 serving You will need: -4 frozen Bananas -1 cup of Ice -1-2 cups of cooked/raw Pumpkin chunks/purée  -A dash of Cinnamon and Pumpkin Spice Directions: Blend all the ingredients together. Add a dash of water to help blending.

So I got a free drink from Starbucks one time and I went to redeem it. I couldn't find anything in their menu that I wanted. I got them to customize a drink for me using their bananas, matcha powder and coconut milk. The barista was so surprised and was so curious to try it that she made herself one and couldn't believe how much better it tasted than their green tea frozen drink. Yield: 1 serving You will need: -4 frozen Bananas -1 tablespoon Matcha powder -5-10 fresh mint leaves (1/2 tablespoon dried) -A little water/coconut milk to get it going Directions:  Blend all ingredients together. 

3 Ingredients are all you need for these decadent treats. Raw cinnamon rolls made with bananas, cinnamon and dates 🍌🍌🍌. I topped some off with a homemade raw coconut whipped cream made from coconut and a dash of coconut sugar. Did I ever tell you how much I love simplicity when it comes to being in the kitchen?! I love it when I only use a few ingredients. Yield: 4 cinnamon buns (depends on how wide you make the cinnamon buns) You will need: Cinnamon Buns: -12 ripe bananas -1/2 cup date paste (dates soaking in water and blended together) -1 teaspoon cinnamon (optional) Icing: Option 1: -1 can full fat coconut milk -1/2 teaspoon vanilla Option 2: -Date paste -Sprinkle of coconut flakes and cinnamon Directions: 1. Slice the bananas length-wise into long thin strips (about 3 slices per banana) and allow to dehydrate at 115 degrees for about 6-8 hours, flipping once during dehydration time (they won't be completely dry by the end). 2. Spread some date paste over th

Good morning to my yummy layered smoothie parfait ☺👌I love the nutty taste of the quinoa Granola between the layers. To make this completely raw, omit the quinoa and substitute for a nut/seed Yield: 1 serving You will need: -3 frozen bananas -1 tablespoon carob powder -1 cup of sliced strawberries -1/2 cup quinoa orange Granola (made with mixing cooked quinoa with hemp seeds, Chia seeds, chopped dates, orange rind) Directions: 1. Blend the banana and Carob together and put aside 2. Layer the nicecream with the sliced strawberries and quinoa Granola in a large cup and enjoy!

Do you ever wonder what to with all that extra carrot pulp from juicing? Do not throw it out because there are so many uses for this vitamin rich pulp. I decided to create a raw carrot falafel chip that imitated the flavours of the traditional fried version. They turned out perfect. A great snack and a delicious addition to wraps or salads. Yield: 2 cups of chips You will need: -2 1/2 cups carrot pulp (or shredded carrots) -2 tablespoons ground flax seed -1/2 tablespoon zaatar seasoning -1/2 cup chopped parsley -Juice of 1 lemon -1 garlic clove (optional) Directions: 1. Process all the ingredients together in a food processor until well combined 2. Assemble small balls of the mix and flatten them out, placing them carefully on lined dehydrator sheets 3. Dehydrate the chips until crispy, flipping once half way through cooking time. I dehydrated mine for about 18 hours) 4. Store the chips in a sealed glass container

I've always loved my curries and if there is any excuse to have it every day I would! This curry mango dressing is the bomb. You can make it thicker for dip consistency or thinner to pour over your dehydrated veggies, zoodles, or salad! This recipe is so simple that you will find it become a quick staple in your life! This was inspired by the lovely @rawfoodromance. Make sure to check out her recipe book with all her delicious dip recipes! An amazing investment with simple and friendly recipes :) Yield: 2-3 servings You will need: -2 mangoes -4 medjool dates (softened with a bit of hot water) -peeled zucchini (for volume) -2 tablespoons hemp seeds (optional) -Enough of the date water to help with blending and desired consistency -pinch of curry -pinch of chipotle or smoked paprika -pinch of garlic powder or fresh garlic Place all the ingredients together in a high speed blender and blend until nice and smooth. Store in an airtight container and use within 3 days.

Usually when fall rolls around, I'm in the mood for pumpkin, squash and anything that just brings warmth to my kitchen. I wanted to make a raw butternut squash soup that delivered all the flavour, yet was something that I could whip together quickly in my blender. I had to share this with you! Enjoy as a soup, dressing, or dip! Yield: 1 serving You will need: -2 cups chopped up butternut squash -1 red bell pepper -Juice from 1/2 a lemon -1 cup celery -1/4 tablespoon dill -Toppings: 1/2 chopped tomato Directions: Blend all the ingredients together until smooth and slightly warm from the blender and top with some juicy tomato.

When eating sushi, we love the addition of a spicy ginger slice over top every bite. It definitely adds a nice kick when enjoying the simplicity of what sushi has to offer. I am not a fan of the pink jarred ginger found in stoes (filled with aspartame and other ingredients that may not be needed). I love pickling my own ginger and it definitely goes a long way! Yield: 1 jar You will need: -1 cup of ginger (this is measured according to how much you obtain after squeezing them from the salt water) -1/2 cup rice wine vinegar -1/4 cup cane sugar -1/2 teaspoon sea salt -1 glass canning jar Directions: 1. Peel the ginger using a spoon (you will need more than a cup at first because you will be draining any water content out of the ginger and the amount will decrease once squeezed) 2. Using a mandolin or food processor with a 1 inch or 2 inch blade, slice the ginger 3. Place the ginger in a bowl with the salt and set aside to allow water content to be released 4. Sterilize the

There's nothing prettier than a big bowl of zucchini noodles for dinner, especially with the vibrant colors of yellow and green. I chose to pair this salad with a lemon tahini dressing but feel free to be as creative as you'd like with the dressing! Yield: 1 serving You will need: Salad: -2 medium yellow squash -2 medium green squash -1 cucumber Dressing: -2 tablespoons tahini -Juice from 1/2 lemon -Enough water to thin the dressing (I used 2 tablespoons) Directions: 1. Mix all the ingredients for the dressing together with a fork. You will notice the dressing thicken as you mix with a fork vigorously 2. Store the dressing in the fridge until ready to use. If the dressing thickens after being in the fridge, just add a little water 3. Spiralizer the zucchini into noodles using a spiralizer. If you don't have a spiralizer, you can shred them with a mandolin or a potato peeler 4. Chip up the cucumber and add this to the salad 5. Top the salad with the dressi

So... You know how I am when it comes to a bargain with fruits and veggies. I bought so many avocados at $2 a bag and decided to make some avocado fries. If you dont have a dehydrator, they can be made in an oven at a low temperature setting. Yield: 1 serving You will need: -2 avocados  (peeled and pitted) -2 tablespoons ground flax seed -2 tablespoons shredded coconut -1/2 tablespoon oregano (any spice, like paprika, chili, rosemary, etc.) Directions: 1. Slice the avocado into long fries (each avocado should make about 8 fries) 2. Mix all the other ingredients in a bowl and roll each avocado into the coating 3. Layer the avocado fries onto a Teflon sheet on a dehydrator tray and dehydrate for 5-6 hours at 115 degrees (flip the fries once throughout dehydration) 4. Enjoy on their own or with a side of homemade tomato ketchup (tomato paste mixed with coconut sugar)

I love a creamy corn chowder in the middle of winter. Even though this recipe is raw, it definitely delivers on the taste and warmth that you love. Feel free to experiment with the amounts and the choice of vegetables here! Yield: 1 serving (a side) You will need: -3/4 cup fresh or frozen corn -1/2 red bell pepper -1/2 large zucchini (peeled) -1 small stalk celery -1/2 teaspoon garlic powder -A dash of nutmeg -A dash of Himalayan sea salt and pepper -2 tablespoons water (only if you need to help blending) Toppings (optional): avocado, tomatoes, cilantro Directions: 1. Blend all the ingredients together until a creamy consistency is reached. The more you blend, the warmer it will be 2. Once it is ready to the temperature you like, serve in a bowl as a soup, as a sauce for zucchini noodles, or even as a dip

I love a nice and chunky tomato sauce over a bed of zoodles or corn pasta. This recipe was so simple to put together and I really enjoyed being able to appreciate the fact that I could taste all the lovely ingredients with every bite! Yield: 1 serving You will need: -4 sundried tomatoes (soaking in water for at east 4 hours) -1 tomato -1/2 red bell pepper -1 celery stalk -1-2 medjool dates -Basil (optional) Directions: 1. Blend all the ingredients together until it becomes a nice and chunky sauce 2. Refrigerate until ready to pour over your noodles of choice

I've been wanting to try to make raw cauliflower wings in my dehydrator for the longest time now. Finally I got around to making them! I couldn't believe how easy and delicious these gems were. Definitely worth the wait! Yield: 1 serving You will need: -1 head of cauliflower  (sectioned into florets) Dressing: -1 cup date paste or 8 medjool dates -2 cups tomatoes -1/2 cup sundried tomatoes/about 10 (soaking in water for at least 4 hours) -4 teaspoons garlic powder -1 cup celery pulp (4 stalks of celery) Directions: 1. Blend all the ingredients together for the dressing and toss the cauliflower in it until well coated 2. Place on dehydrator tray and dehydrate for about 7 hours (until the dressing has stuck to the florets nicely) 3. Enjoy on their own or with a cool avocado dip

Ever wanting a savory night time snack that delivers the flavor and doesn't require much time? 3 ingredient guacamole is what we are always making when we sit down to watch a movie after the kiddos go to sleep. I love this guacamole because of its simplicity but feel free to add any other ingredients you desire! (Like mango, pineapple, cilantro, tomatoes, red onion, etc.) Yield: 1 serving You will need: -2 ripe avocados -Juice from 1/2 a lime -A dash of cracked black pepper Directions: Mash all the ingredients together until nice and creamy and enjoy with a side of corn chips, veggies, or crackers!

Need a quick and delicious recipe for pizza sauce? With none of the preservatives too! This also works great as a ketchup dipping sauce for baked potato wedges or even avocado fries. Try this flavour combo and you will love! Yield: 1 cup of tonato sauce You will need: -2 pitted dates (soaking in water for at least 30 minutes) -1/4 cup of the date water -4 tomatoes -1 teaspoon rosemary -1 teaspoon oregano Directions: Blend all the ingredients together and place in an airtight container and store in the fridge. Enjoy! *Feel free to substitute the dates for coconut sugar

A twist on my usual cauliflower crust pizza crust... And it's all I had in my fridge :) I dehydrated this crust but if you do not have a dehydrator, just place your oven on the lowest temperature and keep checking up on it until it has dried out. Enjoy! Yield: 1 crust You will need: -2 shredded carrots -2 shredded zucchinis -3 tablespoons ground flax (mixed in 7 tablespoons of water and set aside for at least 5 minutes to create a gooey egg consistency) -2 tablespoons oat flour (optional) -Any spices you like (I used a little smoked paprika) Directions: 1. Drain any moisture from the vegetables. Mix all the ingredients together and pace on dehydrator sheet. Shape the crust in a square or circle, 1/4 inch thickness 2. Place in dehydrator at 145degrees for the first 40 minutes and then lower to 115degrees for about 5-7 hours (time can vary depending on where you live and how moist the veggies are) 3. Flip the crust and remove the dehydrator sheet off so that it cooks

Do you like that chocolate bar called Eatmore? I know that was one of my favorite ones growing up. So if I could describe to you what these German chocolate fudge balls remind me of, it would be Eatmore! These will dissappear after you make them because they're too hard to resist. Yield: 12 balls You will need: -1 cup pitted dates -3/4 cup hemp seeds -A splash of vanilla -1/4 cup cocoa nibs -1/4 cup shredded coconut Directions: 1. Blend the dates and vanilla in a food processor until dough forms 2. Pulse in the cocoa nibs, coconut and hemp seeds so they do not get fully broken down 3. Roll into balls (try not to eat it all as you are rolling them!) 4. Store in air tight container *Wet hands a bit to help with the stickiness when rolling *Add anything else you like or substitute ingredients

The first thing that caught my eye when wondering what to prepare as a vegan was that I could eat ice cream for breakfast, lunch, or dinner! Having a huge bowl of nicecream can really hit the spot, especially when you add all your favorite toppings or something as simple as an ooey gooey chia gel. I hope you enjoy this as much as I do! Yield: 1 generous portion You will need: -6 frozen Bananas -1 teaspoon Cinnamon -1 Tablespoon Chia seeds -1 Tablespoon ground Flax seeds -1 Tablespoon dried Coconut Directions: 1. Mix chia and flax seeds with 3-4 Tablespoons of water and set aside to create a gel consistency  2. Blend bananas with cinnamon in blender to make the nicecream 3. Top with chia flax gel and coconut *Remove bananas from freezer for a few minutes to help with blending *Add any other flavor or toppings you desire

I make these wraps quite often, especially after I've made carrot juice and dont want to throw up the pulp. I love using them as a wrap or cutting into 4 squares as sandwich bread. Yield: 4 wraps Ingredient: -4 cups shredded carrots (or carrot pulp) -6 tablespoons psyllium husk -optional flavorings: I used 2 tablespoons nutritional yeast, 1/2 teaspoon garlic powder, curry and chipotle powder Directions: 1. Blend all the ingredients together until combined 2. Pour onto teflex sheets and smooth out for a thin layer and thicker edges and place i  the dehydrator. You could possibly even use an oven on a low setting 3. Dehydrate for 5-6 hours before flipping the wraps upside down for another 5-6 hours for even cooking. Make sure to keep rotating the trays in the dehydrator throughout the time so that the edges dont become too hard. 4. Remove from the dehydrator and use right away or place in an airtight container to use throughout the week. These freeze well too if you jus

I made 2 versions of these bars (a raw and baked batch) and they were both so amazing. The addition of lemon to the filling reminds me of strawberry lemonade and nothing says lemonade more than summer! Enjoy these treats throughout the year, especially on a picnic during summer break! Yield: 8 bars You will need: Crust: -3/4 cup oat flour/rolled oats -1 cup date paste -2 cups shredded coconut Filling: -2 cups fresh/frozen strawberries (any fruit will work) -1 tablespoon lemon juice -1 tablespoon date sugar/date paste (any sweetener) Directions: 1. Preheat the oven to 350 degrees F (if baking these bars) 2. Mix the ingredients together for the base until combined and press 2/3 of the mix into the bottom of a lined pan 3. Blend the ingredients for the filling together and spread over the crust 4. Put the remaining crust ingredients on top as a crumble or press it in as you like 5. If eating raw, place in the freezer for a couple hours to set to help with the cutting 6.

Anything that is peanut butter and jam has my name written all over it! I created these simple bars with a fresh added touch of pureed strawberries, but you could easily use jam instead. Sprinkle peanuts or macadamia nuts over top for an added crunch! Yield: 1 serving You will need: Base: -1 cup oat flour -1/2 cup peanut butter -1/2 cup dates -2 tablespoons almond milk Toppings: -1/2 cup berry jam -Sprinkle of chopped nuts (optional) Directions: 1. Using a food processor, blend all the ingredients together for the base until combined and press into a lined pan 2. Spread the jam and nuts over top of the base and place in the fridge to firm up until ready to serve

The colors in this salad remind me of Hawaii... all the oranges match the beautiful sunset we saw when we were sitting on the beach. I love creating a dish that reminds me of a happy place because it keeps me looking forward to making it again. Do any dishes you make remind you of places you've been? Yield: 1 large bowl You will need: Salad: -1 chopped up papaya -1-2 cups chopped and pitted cherries -1-2 cups chopped up oranges Dressing: -1/2-1 cup papaya -1 banana - A dash of cinnamon (optional) -1/2 cup almond milk Directions: 1. Mix all the salad ingredients and set aside 2. Blend all the dressing ingredients and pour over the salad 3. Enjoy right away or place in fridge to have the flavors sink in

This pudding is such a treat that you'll find yourself making your way to the blender to make another batch! It works as a pudding but also is a perfect combination with fruits as a dip or even as a frosting. To all the chocolate lovers out there... this is for you! Yield: 1 serving You will need: -2 ripe avocados -2 ripe bananas -1/4 cup raw carob/cocoa powder -1/4 cup date paste (any sweetener) -1/4 cup milk of choice (modify amount accordingly to desired thickness of the pudding) -2-3 tablespoons peanut butter (optional) Direction: Blend all the ingredients together until creamy and enjoy!

One thing my husband and kids love are the chewy candies so I decided to create these mango chews. They were such a hit that I needed to make some more. We took a huge container with us to Maui and snacked on them throughout our trip and loved them. It's such a treat to make, especially when you have so many ripe mangoes and you need something to make with them. Yield: As much as you want! You will need: - As many mangoes as you would like! Directions: 1. Peel all the mangoes and slice them very thin 2. Place them all on a parchment paper or a dehydrator sheet and place in the dehydrator at 115 degrees 3. After about 4 hours, I flipped them and removed them off the parchment paper and onto the mesh dehydrator tray to continue dehydrating fully on the other side 4. Once fully dehydrated (no moisture, but still chewy), store them in an airtight glass container/jar *Dehydrating times may vary depending on your dehydrator or the humidity in your home *If you do not have

The easiest, tastiest and healthiest RAW CHOCOLATE FUDGE 💩 you will ever make 👌🙈. And may I add that it's only 4 ingredients! I keep batches of these gems in the freezer and every now and then I see Zayn reaching into the freezer and grabbing a handful. Lol :) Yield: 8x8in pan You will need: -22 pitted Medjool Dates  (soaking in water for 10-15 minutes) -1 1/2 cup raw oats -4-6 tablespoons raw cocoa/carob (depending on how chocolatey you would like it) -A dash of cinnamon  (optional) Directions: 1. Blend the oats with the cocoa and cinnamon in a blender to make oat flour 2. Using a food processor, mix the dates with the oat flour mixture (do not throw out the date water) 3. Slowly add one tablespoon at a time of the date water to the mix to make it a little creamier (I use between 5-7 tablespoons) 4. Pour the fudge into a plastic wrap lined pan and place in the freezer to harden enough to cut 5. Once it's harder, slice the fudge however you like and store the

Get ready for some finger licking goodness right here! These bliss ball can be a little sticky when rolling and you might find yourself to be locking your fingers and bowl clean :). Just dab a little water on your palms and it will make the rolling a cinch! Enjoy! Yield: 14 balls You will need: -1 cup hemp seeds -1/8 cup chia seeds -13 pitted medjool dates -1/3 cup peanut butter/almond butter/sesame butter -1/4-1/3 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.

Ever have leftover coconut pulp from making coconut milk? This is a great way to use it in a delicious way. I bet you can substitute any pulp from any nut/seed milk too. If you don't have any pulp, feel free just to use shredded coconut flakes in this recipe. Yield: 1 serving You will need: -Pulp from 1 cup of coconut milk (about 3/4-1 cup shredded coconut flakes) -8-10 pitted medjool dates -1/4 cup cocoa nibs/chocolate chips Directions: 1. Preheat the oven to 350 degrees F (or to keep raw, use your dehdrat or at 115 degrees until dehydrated to your liking) 2. Using a food processor, mix the coconut and dates until combined and then pulse in the cocoa nibs at the end so they have some crunchiness still 3. Press the dough into a lined baking pan and bake for 30 minutes 4. Allow the bars to cool down before slicing and enjoying

Wanting the perfect topper for your nicecream? This 5 ingredient cookie dough mix is just that! I love eating this concoction as is and adding it to whatever I can. Feel free to add any seeds, nuts, dried fruit, etc. And enjoy! Yield: 1 serving You will need -1/2 cup tahini -2/3 cup oat flour -2 tablespoons sweetener -1 tablespoon melted coconut oil -3 tablespoons dark chocolate chips/cocoa nibs Directions: 1. Blend all the ingredients together and mix in the chocolate chips/cocoa nibs at the end 2. Fold this into any nicecream of choice for a nice cookie dough icecream creation or nicecream popsicles! *If you don't have tahini, feel free to use any nut/seed butter

This chia pudding is so velvety and rich on its own or even serves well as a great topper over smoothie bowls! I think you can modify the flavor to suit anything you fancy. With this recipe, I cut it in half and made half vanilla and the other half chocolate. I would like to experiment with a ginger cinnamon flavor combination next time and possibly something fruity for the summer by adding some mango puree to the mix. Yield: 2 cups of chia pudding You will need: -2 cups milk (I used a combination of 1 cup of full fat coconut milk and 1 cup plain almond milk) -1 1/2-2 tablespoons maple syrup (any sweetener of choice) -pinch of salt -1/2 cup chia seeds -flavour additions: vanilla-vanilla bean from 1 pod, chocolate-2 tablespoons cocoa/carob powder,  cinnamon ginger, fruity flavors (berries or mango... or both!), caramel (could use soft dates for this), peanut butter (add 2 tablespoons to the mix) Directions: 1. Place all the ingredients together in a blender and pulse 3-4 time

These cookies are perfect for any occasion. The smooth dough and sweet taste is just enough to please anyones tastebuds (vegan or not!). Zayn and Julien eat these up and love when I make them small enough to eat as one bite. They melt in your mouth and bring me back to memories of cookies from my childhood. Yield: 6 cookies You will need: -1 cup almond flour -3 tablespoons maple syrup (any sweetener of choice) -1/3 cup melted coconut oil -2-3 tablespoons water -6 tablespoons coconut flour -dash of cinnamon (optional) Directions: 1. Sift all the dry ingredients into a food processor 2. Add all the rest of the ingredients and blend until combined 3. Roll the dough into balls and press the tops slightly to turn into cookies 4. Place the cookies in a container in the fridge for at least 30 minutes to Harden enough to enjoy 5. Keep the cookies stored in an airtight container in the fridge/freezer for freshness *Top these cookies with any raw icing you would like for an extr

I've always wanted to try another option of milk, especially after seeing the oat milk in the grocery store priced at $5.99 for less than 2L of it. It is a nice break from my usual coconut milk and hase more of an earthy flavor and not as sweet. Feel free to play with the flavor profile and the amount of oats for the creaminess and consistency. Yield: 1L of milk You will need: -1 cup steel cut oats -3-4 cups water -1 1/2-2 tablespoons of sweetener (date paste, maple syrup, honey, agave, dates, etc.) -Pinch of salt to enhance the flavor (optional) Directions: 1. Soak the oats in water for at least 30 minutes or overnight for softer oats and better digestion 2. Rinse the oats from the gooey texture and water that it was sitting in and place in a blender 3. Add the 4 cups of water to the blender (or more water if you prefer a thinner milk/less water if you prefer a creamier thickness) 4. Blend on low to start and then on high for about 15-20 seconds to ensure the oats hav

One of the easiest mixes for rawnola I have ever made. If you like a crunchy granola to top your yogurt, smoothies,  oatmeal, etc., then this is a great option. No added sugars, completely raw and none of that processed stuff that's been sitting on the grocery shelves for months. This mix has 8 simple ingredients but can be easily modified with your choice of dried fruit, nuts, and any other fix-ins ❤. Yield: A large supply! You will need: -8 pitted medjool dates -1 cup dried mulberries -1 teaspoon cinnamon -1/4 cup gluten-free oats -2 tablespoons pumpkin seeds -2 tablespoons sesame seeds -2 tablespoons shredded coconut -1 cup dehydrated almond pulp (any nut) Directions: 1. Using a food processor, mix the dates, mulberries, cinnamon, oats and almond pulp until it reaches a crumbly consistency (do not over mix because a dough can form) 2. Pulse in the rest of the ingredients to reach a granola texture and store in an airtight container in the fridge

I don't think I know anyone who doesn't enjoy a nice cup of hot chocolate. This cup right here is such a decadent treat that you'll be getting another mug ready before you're done your first! Especially because of my favorite secret ingredient... tahini! Yield: 1 serving You will need: -2 cups plant milk (I used homemade coconut milk) -1-2 tablespoons tahini (depending on how much you like the tahini flavor) -4 teaspoons date paste (any sweetener:maple syrup, agave, honey, coconut sugar, etc.) -2 teaspoons cocoa/carob powder Directions: 1. Mix all the ingredients together and heat over medium heat until right before boiling 2. Top with a sprinkle of cinnamon and enjoy!

When we were in Maui, we stopped at the local grocery store and picked up some edamame hummus. I was instantly hooked and every time we would travel to Maui, I would pick up a container to enjoy throughout our stay. I was on a mission to replicate the flavors and I believe I have brought the flavors of Maui back the Calgary! Yield: 1-2 servings You will need: -1 1/2 cup edamame beans -Juice from 1/2 lemon -1/2 block firm tofu (or 1/4-1/3 cup tahini) -1 clove garlic -Dash of Himalayan salt and pepper (optional) Directions: Blend all the ingredients together until smooth and enjoy with a side of pita, Naan, vegetables, etc. *If it gets really thick, feel free to add a splash of water to thin it down

Do you ever desire a nice slice of chocolate cake in the evening with a warm drink? I know I do! And it's usually after watching a bunch of baking challenge shows on the Food Network :D. I put together this little mug cake to hit the spot so I'm not left with left-overs and eating the whole cake throughout the night. The boys enjoyed eating it out of a mug too! Yield: 1 mug cake You will need: -6 tablespoons almond flour (could possibly use any flour) -1 heaping table spoon cocoa or carob powder -1 tablespoon maple syrup (or any sweetener of choice, like agave, coconut sugar or date paste) -pinch of salt -1/4 teaspoon baking powder -3 tablespoons milk -optional additions: cinnamon or vanilla, chocolate/carob chips Directions: 1. Mix all the ingredients together in mug/ramekin of choice 2. When microwaving, start off with 30 seconds and then continue adding 15 seconds (my total cooking time was 1 min and 15 seconds)-- this will vary depending on different microwaves

These cookies remind me of thanksgiving because they have that nutty flavor and fill your belly with warmth. I love the simplicity of a delicious cookie that has few ingredients and that I can pronounce. These cookies are definitely a keeper! Yield: 9 cookies (depends on size you want) You will need: -12 tablespoons oat flour -1/2 cup tahini (feel free to try any nut/seed butter) -1 cup date paste (any sweetener you like) -Optional additions: feel free to try any additions like cranberries, nuts, etc. Flavors that I'v tried areCinnamon raisin: 1/4 cup raisins, a dash of cinnamon. Chocolate Coconut: 2 tablespoons shredded coconut and 1 tablespoon cocoa nibs/chocolate chips Directions: 1. Preheat oven to 350F and line a baking sheet with parchment paper 2. Mix all the ingredients together until combined and place in the freezer to stiffen enough to roll into balls on the parchment paper (about 20 minutes) 3. When ready, roll the balls and flatten slightly with a fork on

I love whipping up a quick batch of cookies for myself and the kiddos... especially when I'm only using 4 ingredients! Now that's my kind of cookie! These are perfect for any peanut butter lover. I also made a batch with tahini in case you're alergic to peanuts (a perfect substitution). Yield: 9 cookies (depends on size you want) You will need: -6 tablespoons oat flour -1/2 cup peanut butter/tahini -1/2 cup date paste (any sweetener you like) -1/3 cup raisins -dash of cinnamon (optional) -4 tablespoons melted coconut oil (optional) Directions: 1. Preheat oven to 350F and line a baking sheet with parchment paper 2. Mix all the ingredients together until combined and place in the freezer to stiffen enough to roll into balls on the parchment paper for about 20 minutes 3. When ready, roll the balls and flatten slightly with a fork on sheets 4. Bake for about 12 minutes (until the start browning slightly) 5. Allow to cool for at least another 12 minutes to harden