Vegan Mom Yas

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

These cookies were so easy to put together and delicious too! I used steel cut oats and I'm loving the nutty texture that the oats give. You can add any other flavors you enjoy and have a different cookie flavor every time! Yield: 12 cookies You will need: -1 cup steel cut oats -2 ripe bananas -1/4 cup cocoa nibs/chocolate chips -Optional additions: cinnamon, dried fruit, carob, cocoa, coconut Directions: 1. Preheat the oven to 375 degrees and line a baking sheet with parchment paper 2. Mash the bananas and add in all the other ingredients 3. Place cookie batter on baking sheet (2 tablespoons per cookie) and try shaping them into a ball lightly with your fingertips 4. Bake for 10 minutes and then flatten the tops with the back of a spoon 5. Bake for another 10 minutes and allow to cool before devouring

I love the simplicity of these macaroons. They look like a regular macaroon but they actually taste better because of the natural sweetness from the bananas. You may find yourself eating the whole batch (especially before they even go in the oven!). Yield: 12 macaroons You will need: -1 1/4 cup shredded coconut -2 ripe bananas -1/4 cup cocoa nibs/chocolate chips Directions: 1. Preheat oven to 375 degrees and line a baking sheet with parchment paper 2. Mash the bananas and then mix in all the other ingredients 3. Spoon the batter on the parchment paper and place in the oven for 15 minutes 4. Allow the macaroons to cool before enjoying

Steel cut oats are a great alternative to enjoy for a hearty breakfast. They're unprocessed and have a nutty texture that pops in your mouth similar to quinoa. I enjoy these on a Sunday morning because I can take my time to enjoy savoring the flavors and toppings. Also, it's a handy option to prepare ahead for a week of breakfasts or lunches, taking it on the go and throwing a banana and a spoon of peanut butter over top.  Love it! Yield: 2-3 servings You will need: -1 cup steel cut oats (or rolled oats) -2 teaspoons cinnamon -4 cups water -1-2 shredded apples Toppings: date caramel, coconut, chocolate chips, nuts, shredded coconut, dried fruit, peanut butter, fruit, etc. Directions: 1. At night, boil 4 cups of water in a pot, then lower the heat to medium heat and add the steel cut oats and cinnamon 2. Allow the water to come to a boil with the oats in it and continue cooking the oats with the stove on for another 1-2 minutes 3. Shut off the stove and cover the oa

Imagine a dream of waking up to the amazing scent of cinnamon and apples? Well... instead of dreaming, make it a reality and make some overnight oats in your crockpot! We love the flavors of apple pie but you can easily modify the recipe by substituting with peaches, berries, chocolate, etc. This is also a great recipe for those who like to meal prep breakfasts for the week. Yield: 2-3 servings You will need: -1 cup steel cut oats/rolled oats -1 teaspoon cinnamon -1/4 cup maple syrup/date paste -2 small grated/chopped apples (or 1 large) -1/4 cup raisins (any dried fruit) -4 cups water (or milk for a creamier consistency) Directions: 1. Find an oven-safe bowl that can hold up to 6 cups and can fit inside your slow cooker 2. Mix all the ingredients together in the bowl and place it in the slow cooker that is filled with a 1 inch water bath 3. Cook on low for 8 hours and enjoy with all your favorite toppings (coconut, cocoa nibs, maple syrup, brown sugar, coconut sugar, dri

I know the title is pretty long but these brownies are so decadent that they deserve a long title. You may find yourself eating the whole thing just as you begin to slice it up. It even tastes better the next day after sitting in the fridge. Even though there is no flour in the recipe, the sure do pack a punch and leave you craving for another slice! Yield: 8x8 pan You will need: -2 tablespoons lucuma powder (or any starch) -3/4 cup peanut butter (any nut butter) -1/2 cup date paste (1 cup dates) -1/4 cup raw carob/cocoa powder -1/2 teaspoon baking soda Directions: 1. Preheat the oven to 350degrees 2. Using a food processor or blender, mix all the ingredients until combined 3. Pour into a lined baking dish and bake for 20-22 minutes 4. Allow to cool and eat as is or top it with your favorite icing 5. Store in the fridge in an airtight container This was my Peanut Butter Chocolate Fudge Icing recipe: -1/4 cup peanut butter -2 tablespoons cocoa -1/2 cup date paste -1

These brownies were based off the flavors of one of the most popular smoothies... peanut butter chocolate banana! And guess what?? Those are the exact ingredients! It doesn't have the density of a cake and it's more of a pudding consistency, but it gives you that brownie fix and you don't feel bad eating the whole thing! Yield: 8x8 pan You will need: -3 ripe large bananas -2 heaping tablespoons raw carob/cocoa powder -1/2 cup peanut butter (to make it smoother, heat in the microwave for a few seconds) Directions: 1. Preheat the oven to 350degrees 2. Blend all the ingredients together and pour into a lined pan 3. Bake for 20-22 minutes and allow to cool 4. Eat as is or add any icing of choice 5. Store in the fridge in an airtight container This was my Peanut Butter Chocolate Fudge Icing recipe: -1/4 cup peanut butter -2 tablespoons cocoa -1/2 cup date paste -1-2 tablespoons water/coconut milk -1 tablespoon maple syrup (optional) Directions: Blend all th