Vegan Mom Yas

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!