Vegan Mom Yas

This is definitely a favorite combination of flavors for everyone I know. Who doesn't like peanut butter and chocolate? Especially when you're eating it as icecream! My favorite part are all the toppings! Yield: 1 serving You will need: -5-6 frozen bananas -2 tablespoons peanut butter -A dash of cinnamon -2 tablespoons raw cocoa/carob powder -1/4 cup coconut milk Toppings: cocoa nibs, date paste, dried mulberries, crunchy almond butter Directions: Blend everything until combined and top with your favorite toppings!

This icecream is quite rich and full of chocolatey goodness. It's hard not to just eat it out of the blender. Feel free to be creative with the flavors and add in anything you like (like peanut butter, strawberry, mint, cinnamon, etc.). This will be a favorite... I promise! Yield: 1 serving You will need: -1 cup date paste (or 16 pitted medjool dates) -1/4 cup raw cocoa/carob powder -400mL coconut milk (any milk) Directions: 1. Blend all the ingredients together until combined 2. Pour the mix into an ice cube tray and freeze 3. Once frozen, blend the cubes again until a creamy icecream works

This nicecream was devoured in minutes! A take on combining the flavors of carrot cake and ice cream and I must say... a definite success! The boys and I ate this concoction and found myself heading to the blender to whip up another batch! Yield: 1 serving You will need: -5-6 frozen bananas -A dash of carrot juice/milk/water (to help blender) -3 tablespoons peanut butter (any nut /seed butter) -1/2 cup carrot pulp/shredded carrots -2-3 pitted dates (sweetener of choice) -Optional additions: cinnamon, cocoa nibs, raisins, shredded coconut... Directions: Blend all the ingredients together until well combined, pulsing in the carrot pulp and dates in towards the end (and any other additions you desire)

A delicious combination of frozen and warm all summed up into one dessert! The caramelized bananas are such a treat and a wonderful addition to the icecream, reminding me of a fried banana dessert from a Japanese restaurant. I promise that this bowl of nicecream will not disappoint! You will need: -4-5 frozen bananas -4-5 pitted dates -1-2 sliced bananas -1/2 tablespoon coconut oil -1 teaspoon coconut sugar -Any other toppings of choice Directions: 1. Blend the frozen bananas and dates together until creamy (adding a splash of liquid if needed) 2. Pan fry the sliced bananas with the coconut oil and coconut sugar and top it over your nicecream bowl!

When it's time for summer... it's time for icecream sandwiches! These treats can be made with any flavor combination you would like. The recipe is using a plain banana nicecream flavor but feel free to create other flavors like chocolate, mint chocolate chip, berry, peanut butter... and the list goes on! Yield: 3 icecream sandwiches You will need: Nicecream: -2-3 frozen bananas -Any flavour additions you would like! Sandwhich: -1 cup dates -3/4 cup peanut butter (any butter) -Any other additional ingredients you would like in your sandwich dough Directions: 1. Make the nicecream by blending everything in your blender and set aside in your freezer 2. Make the dough by mixing everything together in the food processor until it forms a dough 3. Roll out each sandwich and flatten to resemble a cookie 4. Sandwich enough nicecream between each cookie and enjoy!

A simple bowl of nicecream is sometimes all anyone needs. I love the addition of pulsing in dates at the end of blending to give a nice chewy caramel texture throughout each bite. You can try this nicecream in 2 variations, with or without the cocoa, either way... you will not be disappointed! Yield: 1 serving You will need: -4-5 frozen bananas  -4-5 pitted dates -1-2 tablespoons carob/cocoa powder -Toppings of choice Directions: Blend everything together until creamy (adding a splash of liquid if needed) and top with your favorite toppings (I topped mine with raw cookie dough).

Another guilt-free and creamy icecream creation using coconut milk instead of bananas! This was such a delicious creation and I will definitely be making it again with other nut/seed butters. I especially enjoyed an additional topping of frozen strawberries that have been thawed out to give it a peanut butter and jam flavor profile. Yum! Yield: 1 serving You will need: -1 1/2 cup canned full-fat coconut milk -1/2 cup coconut milk/milk of choice -1/4 cup date paste -1/2 cup peanut butter -1/4 cup chocolate chips/cocoa nibs Directions: 1. Blend the milks and date paste together, pour into ice cube trays and freeze 2. Once frozen, blend the ice cubes to create a creamy icecream 3. Swirl in the creamy peanut butter with the cocoa nibs 4. Eat as is as soft serve or place back in the freezer to firm up *You can add the peanut butter to the coconut milk before freezing as well, to make it more of a peanut butter icecream instead of used as a toppong *You can pulse in the cocoa

I love simple smoothie bowls that can be topped off with any of my favorite crunchy toppings (like a chocolatey chia pudding, hemp seeds and mulberry granola). With the combination of bananas and chocolate, you can never go wrong! Yield: 1 serving You will need: -3-4 large bananas -1/4 cup coconut milk/coconut water -1 heaping teaspoon spirulina (or 3 handfuls of spinach/kale/greens) -1 large tablespoon of carob powder/cocoa powder -Optional: a dash of cinnamon or vanilla Directions: Blend everything together until smoothly combined and serve as is or with any of your favorite toppings.

Sometimes the simplest smoothies are the best. This smoothie contains all my favorite things and is so smooth. It's a treat for breakfast, lunch or dinner! Yield: 1 smoothie You will need: -1 cup milk of choice -1 cup of ice -1-2 tablespoons peanut butter (any nut/seed butter) -2 pitted dates Directions: Blend all the ingredients together until smooth and enjoy!

On the not-so-sunny mornings, I love making a tropical smoothie to brighten things up! So far so good! Lol and I finally got a BIG enough cup! 440oz slurpee cup does the job perfectly! Hehe 👍 Yield: 1 serving You will need: -3 frozen bananas -1 1/2 cup frozen mango -1 cup almond milk -1 tablespoon Matcha powder Directions: Blend all of the ingredients together and enjoy! *Use coconut water instead of almond milk if you would like something different

I wanted to make a hummus without chickpeas and thought about using my broccoli and slfalfa sprouts as a substitution. It turned out great, especially when it was accompanied by my dehydrated zuchinni chips! Yield: 2 servings You will need: -1/3 cup tahini -juice from 1 and a half lemons (or 3 tablespoons) -1 sliced zuchinni (about 1 1/2 cup) -1 1/2 cup sprouts of choice -2 tablespoons nutritional yeast (optional) -sprinkle of pepper -fresh parsley (pulsed in at the end) -optional flavor additions: smoked paprika, curry Directions: Blend everything together and pulse in some parsley at the end. Enjoy with crackers, veggies, or even over a salad!

I decided to make a taco meat with all my leftover carrot pulp and was pleasantly surprised so I hadto share! Its so nice to know that this taco meat is made with delicious and wholesome plant ingredients :) Yield: A whole lot of taco meat! You will need: -3 cups carrot pulp (or shredded carrots) -2 cups soaked Sunflower seeds -1/2 cup sun dried tomatoes -1/4 chopped onion (optional) -2 tablespoons apple cider vinegar -1 medjool date -2 tablespoons chipotle (or any seasoning) Directions: 1. Mix all the ingredients together in the food processor 2. Scoop the "taco meat" in lettuce wraps and top with your favorite veggies and dressing (I topped mine with raw corn, cherry tomatoes, avocado and a tahini dressing) 3. Feel free to dehydrate in portions for somewhat of a "patty" or "meat ball" texture too

Whenever I juice carrots, I'm left with an abundance of carrot pulp. I always am trying to think of what to do with the pulp instead of composting it. This was a great tasting combination of flavours inspired by falafels! Yield: 24 falafels You will need: -2 cups carrot pulp (or shredded carrots) -1/2 cup sesame seeds (I soaked them overnight) -1 cup Sunflower seeds (I soaked them overnight) -2 cups chopped celery (or parsley) -2 tablespoons coconut aminos (any soy sauce would work) -a few dashes of garlic powder -1/4 cup chopped onion -1 tablespoon chipotle (or smoked paprika or curry... any spice) Directions: 1. Pulse all the ingredients together until combined  2. Shape the batter into desired size portions 3. Dehydrate for about 8 hours (until dehydrated as much as you like) 4. Enjoy in lettuce wraps with a tahini lemon dressing

One cake I loved growing up was the decadent carrot cake. I loved the little addition of raisins too, adding the perfect moisture throughout. After making carrot juice, I decided to put together a raw carrot cake inspired by these flavors. I hope you enjoy! Yield: 6 large individual cakes You will need: -3 cups carrot pulp (or shredded carrots) -1 cup pitted dates -1/2 cup shredded carrots -2 teaspoons cinnamon -1 cup sunflower seeds (soaked overnight) -1 teaspoon chopped ginger Icing: -1 can chilled full fat coconut milk (chilled 8n fridge overnight) -1 soaked medjool date or 1 tablespoon maple syrup -pinch of cinnamon Directions: 1. Pulse all the ingredients together until well combined 2. Press the mixture into a lined pan or separate muffin tins for mini cakes 3. For the dressing, scoop out the fat from the top of the can and use a hand mixer to mix in the date and cinnamon 4. Smear the icing over the carrot base and enjoy *store in the fridge or freezer to

I love when I get to have a delicious salad... especially with a Delicious dressing. After having the Pad Thai at @raweateryandmarket, I decided to attempt a similar salad at home. I was so impressed that I hadto make sure I saved the recipe here for the future! Yield: enough for 2-3 salads You will need: -1/2 cup tahini (I sprouted my own sesame seeds and made tahini from them) -2 tablespoons apple cider vinegar -juice from half a lime -2 tablespoons coconut aminos (any soy sauce) -1/4 teaspoon chipotle or paprika -dash of garlic powder -a sliver of ginger -2 soaked dates (any sweetener) -3 tablespoons water (I used the date water) Directions: Blend all the ingredients together and top over your salad. Some of the best ingredients for this salad are: -cucumber noodles or zuchinni noodles or both! (from 1 cucumber or zucchini or half of each) -carrot noodles (from 2 carrot) -edamame beans or peas (1/4 cup) -a sprinkle of sesame seeds!

I remember having miso soup and couldnt stop thinking about it so I got up and headed towards my kitchen to make some. I quickly realized I didnt have some ingredients necessary for miso soup... MISO PASTE! Haha. So I finally figured out what I needed. I wanted to be able to make it easy for me so by creating these miso bombs, all I need to do when I'm craving some miso soup is to pull one out and add some hot water to it and stir it up to become miso soup! Yield: 12 servings You will need: -10-12 tablespoons chickpea miso (you can use any miso paste) -4 tablespoons raw tahini -3 tablespoons coconut aminos (you can use any soy sauce) -1 grated carrot -.5-3/4 cup chopped celery (very tiny pieces) -1 teaspoon grated ginger -5 tablespoons chopped green onion (or scallions) -5 tablespoons corn or peas -optional additions: 5 tablespoons nutritional yeast, spinach, parsley Directions: 1. Place the first 3 ingredients in a food processor to combine well 2. Add in all th

Sometimes I feel like having a dressing with a kick. This dressing is so simple and reminiscent of ceasar dressing that even non-vegans will be fooled! It is delicious over a bed of kale that has been massaged or even a big bowl of traditional lettuce! I hope you enjoy this one! Yield: enough for 2-3 salads You will need: -1/4 cup tahini (I sprouted sesame seeds and made tahini from them) -3 tablespoons chickpea miso (any miso will work) -3 tablespoons apple cider vinegar -1-2 dates (any sweetener) -3 tablespoons water (I used the date water) Directions: Blend all the ingredients together until smooth and store in the fridge until ready to use.

I've been really enjoying the flavor of miso lately, experimenting with adding to my soups. I thought I would switch it up a bit to add to a dip for my raw crackers, veggies and sprouts. Tye outcome was phenomenal. I bet you can tweak the flavors to try other combinations too! Yield: 2 servings You will need: -4 tablespoons raw tahini -2 tablespoons chickpea miso (any miso would work) -1/4-1/3 cup nutritional yeast -a sprinkle of garlic powder sprinkle of chipotle/smoked paprika -1/4-1/3 cup hot water (to help blend) -optional: 1/2 cup celery/shaved zucchini for volume Directions: Blend all ingredients together until creamy and store the dip in an airtight container until ready to eat. *you could use this dip over pasta noodles too for a cheesy sauce

This soup right here is such a big bear hug! It warms your inside with happiness and you can't wait for your second bowl! Feel free to play around with the flavours and veggie addition choices. Inhope you enjoy as much as we did! Yield: 3-4 servings You will need: -1/4 teaspoon coconut oil -1 grated onion -dash of garlic powder -2 tablespoons curry (any choice of seasoning will work) -1 tablespoon fresh chopped ginger -2 cups diced tomatoes (can used canned if you want) -1 400mL can full fat coconut milk -4-5 cups of water -1 1/2 cup red lentils (soaked overnight and strained) -chopped spinach/kale to add in at the end Directions: 1. Saute the onion and garlic with the coconut oil until translucent (about 4min) 2. Stir in the ginger and curry powder for another minute 3. Add in the tomatoes, coconut milk, water, and lentils and allow to come to a boil. Simmer with the pot covered for at least 30 minutes for the lentils get soft 4. When ready to serve, stir in

This green curry has got to be my favorite curry dish ever. I remember having it daily at a food truck on Maui Island and one day, the food truck just vanished. I couldn't seem to find out where it went and I had always reminisced about my green curry bowl. So I set out to replicate it and I can definitely say it was a success! Yield: 4-5 servings You will need: -1 chopped onion -1/4 tablespoon coconut oil -1/2 teaspoon garlic -1/4 cup green curry powder -1 tablespoon fresh chopped ginger -1 400oz. can full fat coconut milk -4 cups water -1 tablespoon coconut amino sauce (can use soy sauce) -2 bay leaves (optional) -2 tablespoons chickpea miso (any will work) -veggie additions (choose any veggies you like!). I used zuchinni noodles, cherry tomatoes, carrots, celery, kombucha squash Directions: 1. Saute the onions and garlic with the coconut oil for about 5 minutes until translucent 2. Stir in the curry powder and ginger for another minute 3. Add the coconut mi

I managed to buy 6 HUGE bundles of kale, which amounted to 12 bags of delicious kale chips. It's interesting how much you can spend on pre-packaged kale chips that have already been dehydrated for you. The amount I spent on these was next to nothing and the flavour is insane! Hass couldnt stop eating them out of the dehydrator! Haha Yield: 16 cups of kale chips You will need: -3 HUGE bundles of kale (destemmed and in smaller pieces) -2 peeled whole lemons -2 cups nutritional yeast -1 tablespoon chipotle -8 medjool dates -1/2 teaspoon garlic powder -optional additions: curry powder Directions: 1. Blend all the ingredients (except the kale) in a blender 2. Pour the dressing over the kale and massage into the kale 3. Place the kale on the dehydrator sheets and dehydrate until fully dry at 118 degrees (can take up to 16 hours) *make sure to rotate the trays throughout dehydration and flip the kale too so that the kale gets fully dehydrated 4. Store in airtight con

I love tahini and when there is any chance to use it as a dressing or dip I am all over it! This dressing is pretty versatile because I use it for a sushi dip, dressing for falafel and a dip for my veggies and I can never get tired of it. I hope you enjoy! Yield: 1 1/2-2 cups of dressing You will need: -6 tablespoons of tahini -3 tablespoons of apple cider vinegar -5 tablespoons of lemon juice -1/2 cup of parsley -6-7 tablespoons of water Directions: 1. Blend all the ingredients together until smooth 2. Store the dressing in an airtight container in the fridge for up to one week

I love being able to make fresh milk at home. This recipe is pretty easy and only needs 2 ingredients. If you're a coconut lover... you will love this! Yield: 5 servings You will need: -1 1/2 cups shredded coconut -5-6 cups water -Flavor Additions: Chocolate: 1 tablespoon cocoa, 1 teaspoon vanilla, 1 teaspoon cinnamon Vanilla: 1 teaspoon vanilla Strawberry: 1/2 cups frozen/fresh strawberries Caramel: 2-3 pitted dates (1 heaping tablespoon date paste) Directions: 1. Heat the water to a warm temperature  (do not allow to boil) 2. Add the water and coconut to a blender and blend for a few minutes 3. Strain the coconut flake pulp from the coconut milk using a cheese/nut cloth or by simply running through a slow press juicer (do not throw out the pulp) 4. Return the milk to the blender and blend again with any optional flavor additions 5. Store in a sealed container in fridge for up to 5 days *You may need to stir the milk after being in the fridge because it can separ

I absolutely love mulberries! I loved walking down the streets in the small villages throughout Lebanon, picking fresh mulberries from trees and enjoying every bite. Unfortunately we don't get this delicious fresh fruit in Calgary. Eventhough we don't have them here, you can find dried mulberries throughout many stores and still enjoy their sweetness as a dried version. These cookies were made with dried mulberries and are so full of flavour! Yield: 3 large cookies You will need: -2 cups dried mulberries  -2 cups pitted dates (about 15) -2 tablespoons cocoa nibs Directions: 1. Blend the mulberries in your blender to turn them into a flower  2. Pour the flour into a bowl 3. Blend the dates into a paste with a pinch of Himalayan salt 4. Mix the flour and dates together by hand until it turns into a dough 5. Shape your cookies however you like and sprinkle the cocoa nibs on top (pressing them in slightly so they don't fall off) 6. Eat as is or

Homemade pumpkin date jam made in minutes! Such a tasty and healthy alternative instead of the sugary jars you pick up at the store. I use this in my carrot cake smoothies and even on toast for Zayn (either on its own or with peanut butter). So many ways to use this delicious spread! Yield: 1 jar You will need: -2 cups soaked pitted dates (soak in water over night and preserve the water to drink!) -1/2 cup pumpkin purée -A dash of cinnamon, pumpkin spice and nutmeg -A dash of sea salt Directions: 1. Blend all the ingredients in a high speed blender and package in an airtight container 2. Store in fridge for up to 1 week

This was fun to make. I love throwing all my favorite ingredients into a food processor and making magic happen. There is something special about having a good cup of granola, especially when its over a yogurt or smoothie bowl. I wanted to make a raw version of your typical granola but much tastier and full of delicious health! Yield: 3L of granola (feel free to cut this recipe down to make less) You will need: -5 cups dried mulberries -6 cups pitted and chopped medjool dates (about 8 whole dates per cup) -10 heaping tablespoons raw sunflower seeds (any seed/nut will work) -10 heaping table spoons unsulfered shredded coconut -1/4 cup cocoa nibs -1 tablespoon cinnamon -3 heaping tablespoons cocoa Directions: 1. Place all the ingredients into a food processor (except for the cocoa) and pulse until combined but still a crumbly mix 2. Split the mix in half and leave half in the processor 3. Add the cocoa to the half that is in the processor and pulse a bit more to combine.

One of the most versatile seeds on earth is chia seeds. I love using them to make a pudding that I use as part of my layered smoothie or just eat it as it is. I've tried many different varieties and flavors and I think I still have many more flavors to experiment with. This is one of my most basic combinations. Hope you enjoy! Yield: 4 small jars You will need: -3 Cups of Cashew Milk (or milk of choice) -2/3 Cup Chia Seeds -1 teaspoon Cinnamon -3 tablespoons of Date Caramel (or Coconut Sugar/Maple Syrup/Agave) Directions: 1. Mix all the ingredients together and pour into mason jars and close the lids 2. Place in fridge overnight 3. Enjoy right out of the jar or top it with your favorite fruits! *I enjoy layering my chia pudding between yummy layers of a smoothie. There's something about the texture that really makes my smoothie pop!

Officially the newest healthier alternative to a chocolate dipped strawberry right here! I love being able to eat a whole bowl of "chocolate dipped" strawberries and not have to worry about all those empty calories. Different in flavour but definitely packs a punch :) Yield: Enough for lots of strawberries! You will need: -25 pitted Medjool dates (soaking in water for at least 4-6 hours) -1-2 tablespoons raw carob powder -1/2-1 teaspoon cinnamon (optional) -1 cup date water (from the water that the dates were soaking in) Directions: Blend all the ingredients together in a high speed blender and store in an airtight container in the fridge. *This is great as a topping to nicecreams, an addition to smoothies or even oatmeal

I find that making homemade nut and seed milk is faster, tastier, healthier and cheaper to make than purchasing the ones from the store. Don't get me wrong... because it is definitely convenient to buy store bought ones, especially when traveling. Yield: 1 large pitcher You will need: -2 Cups Cashews (or any nut/seed) -10 Cups filtered water* Directions: 1. Soak cashews overnight in fridge 2. Drain cashews and add 10* cups of water 3. Pour through a slow pressed juicer with a ladel* 4. Pour in pitcher and store in fridge for up to 1 week *When I'm making any nut milk, I usually mix any nuts I have in the pantry or will keep it completely one variety *I like the consistency of skim milk (not as thick and creamy), so I use a ratio of 2 cups nuts to 10 cups of water *You will find me often using the water from soaking dates to make my milk because I absolutely love the sweetness added to it with dates *If you don't have a juicer, use a high speed blender a

I was so excited at how my coconut yogurt turned out. Filled with many probiotics and homemade with no preservatives... who could complain?! Also, I hadto share this with you because of how excited I was to try all this rare fruit from Thailand. What you have here is Long Kong (sweet and juicy), Passion Fruit (nice and tart), Dragon Fruit (like a kiwi but sweeter), and Jack Fruit (tastes like bubblegum). I'm always down for trying something new! Mmmmm Yield: 4 servings You will need: -2 cups of young coconut meat (obtained from about 3 young coconuts) -1 cup of coconut water -2 opened capsules of probiotics Directions: 1. Blend the coconut meat, coconut water and probiotics together until smooth. 2. Pour the yogurt in 2 separate jars with the lid on top. Leave at least 2 inches from the top to allow room for the yogurt to expand. 3. Place the yogurt in your dehydrator at 100-110 degrees for about 5-8 hours to culture. When checking on them, smell to see if it smells lik

If you ever have ripe avocados that are just screaming to be used and enjoyed... well then, this is the recipe for you! (and 2 hungry toddlers!). I had to pinch myself to remind myself of how healthy it actually is. Yield: 1 serving You will need: -4 ripe avocados -1 cup almond milk (any milk) -1/2 cup raw cocoa or carob powder -4 tablespoons of liquid sweetener (maple syrup, date paste, agave, honey...) -Toppings: crushed walnuts, gogi berrors,  cocoa nibs, grated apple (I added 1 grated apple and mixed it in after taking the photo) Directions: 1. Peel and pit the avocados and place them, along with the rest of the ingredients together in a high speed  blender 2. Once a creamy consistency has been reached, remove from blender and top with your favorite toppings!

One thing my husband loves is a good banana cream pie. I dedicate this recipe to him. It is a banana cream pie that is wholesome and filled with nothing but healthy ingredients. Yield: 1 pie with 4 slices  You will need: Crust:  -8 medjool dates -8 dried figs Banana Toffee Layer:  -2-3 large tablespoons peanut butter -1 banana -8 medjool dates -2 tablespoons coconut sugar Directions: 1. Using a food processor, blend all the crust ingredients together until a sticky dough forms snd press it into a lined pie pan 2. For the toffee filling, blend all the ingredients together until smooth 3. Pour half of the toffee layer over crust and top it with banana slices 4. Pour the other half of the toffee layer over the sliced bananas 5. Sprinkle coconut or raw dark chocolate over top and freeze for a couple hours before slicing

I went to my local grocery store and found the huge pumpkins on sale for $2 each. I thought to myself... "I could get so much pumpkin puree out of just one! And for only $2?!" So this bargain is what led to these beautiful gems also known as my Raw Pumpkin Tarts. I know you are going to love this recipe as much as I do! Yield: 6 servings You will need: Pumpkin Pie Crust: -1 1/2 cups dried white mulberries/dried figs -20 Medjool dates (soft or soaked in water for a bit to soften) -1 cup gluten-free oats Pumpkin Pie Filling: -2 cups raw pumpkin puree (from a sugar pumpkin) -20 Medjool dates (soft) -1 tablespoon lucuma powder -¼ cup coconut milk (any milk) -2 teaspoons pure vanilla paste -1 teaspoon cinnamon -1 teaspoon pumpkin pie spice -Dash of nutmeg Directions: 1. Using a food processor, blend all the ingredients for the crust together until dough forms 2. Wet fingers slightly and press the dough into individual lined muffin tins or in one large pie pan a

Chocolate fudge icing? Need I say more? This is the most decadent spread that you could ever enjoy. I also enjoyed licking the bowl too! Yield: 1 serving You will need: -1 cup soaked dates -2 tablespoons cocoa powder/raw carob Directions: Blend all the ingredients together until smooth and store in an airtight container.

I wanted to create a quick raw brownie recipe with walnuts.  I have been loving the nutty and chewy textures of walnuts and I have been finding them to be quite versatile in my baking and cooking recipes. This brownie recipe delivers all the chocolatey chewy goodness you look for in a brownie! Yield: 30 brownies You will need: -12 pitted medjool dates -10-12 dried figs -1/2 cup raw carob powder (or cocoa) -3 tablespoons coconut sugar -2 cups walnuts (any nut) Directions: 1. Using a food processor, mix all the ingredients together until a dough forms and it's a bit chunky 2. Press the brownie batter in a lined dish and freeze for an hour to set 3. Cut into slices and store in fridge or freezer in an airtight container until ready to eat *I soak my walnuts overnight to activate them but if you haven't soaked the nuts, you could still use them in this recipe

I grew up enjoying chocolate candy bars, especially the ones filled with chunks of peanuts. I wanted to create a raw candy bar that delivered those flavors without having all the processed ingredients. This bar was such a success, I had to hold back the hubby and kids from eating them all! Yield: 4 bars You will need: Base: -1/2 cup peanut butter -3 tablespoons oat flour -4 tablespoons date paste (or any sweetener) Caramel Topping: -8 medjool dates -1/4 cup almond milk (any milk) -1 tablespoon peanut butter Directions:  1. Using a food processor, blend all the ingredients together for the base and press the sticky dough into a lined container 2. Using a blender, blend all the caramel topping ingredients together and spread over the base 3. Freeze the candy bar for a couple hours before slicing and enjoy!

You will never be able to tell that this came purely from coconut! This caramel is so smooth and rich in flavor that it reminds me of the rich and velvety caramel they top off a dessert with in a fancy restaurant! You can play around with the sweetness option to suit your tastebuds too!                          Yield: 1 cup You will need: -1 can full fat coconut milk (about 400g) -1/4 cup maple syrup/date paste (I made 2 version and they were both equal in deliciousness) -A pinch of salt Directions: 1. Place all the ingredients into a pot on the stove on high heat, stirring with a whisk throughout 2. Once the mixture reaches a boil, allow it to boil for 4 minutes 3. Lower the heat and allow the caramel to simmer for another 30-50 minutes to allow the caramel to thicken and decrease to half of its' volume (this time may vary due to type of coconut milk, humidity in your home, stove heat, etc.) 4. Once it has become thicker and half the volume, turn off the heat and allow

That Nutella spread that everyone grew up having and spreading on everything is definitely the inspiration behind this recipe. This spread can keep well in an airtight container in the fridge for up to 2 weeks... but I don't see it lasting more than 2 days because of how addicted you will be! Feel free to be creative with the sweetener as well. Some may prefer the sweetness of maple syrup, agave, honey, etc. Whatever suits your fancy! Yield: 1 cup of deliciousness! You will need: -1 cup peeled hazelnuts (any nut/seed: cashews, almonds, peanuts, sesame, hemp, etc.) -A pinch of Himalayan sea salt -2-3 tablespoons raw carob powder/cocoa powder -1/4 cup date paste (any sweetener) -2 tablespoons coconut water/water Directions: 1. Blend the nuts/seeds with a pinch of salt in a high speed blender for about 5 minutes until it becomes a smooth consistency like smooth peanut butter (may take a few minutes depending on your blender) 2. Add in the rest if the ingredients and mix un

I had some leftover cashews soaking overnight from making cashew cream cheese and thought of making something on the sweeter side. I attempted a chocolate cashew cream flavor profile and it turned out superb! I ended up using it as a frosting that paired up perfectly with my raw brownies. You can use it as a dip for strawberries or just eat it as is too! Yield: 1 cup of deliciousness  You will need: -1 cup soaked cashews (soaking for at least 4 hours) -1/3-1/2 cup date paste -1/2-1 tablespoon maple syrup -2 tablespoons raw carob/cocoa powder -3 tablespoons water/coconut water Directions: Blend all the ingredients together in a high speed blender until creamy and store in an airtight container in the fridge until ready to use.

One of my favorite additions to any cup of hot chocolate is a marshmallow. I enjoy raw hot chocolate  (I'll be posting that recipe soon) with the addition of these little banana gems. Eat them as a snack too! Yum is all I can say! Yield: As much as you want You will need: -Ripe bananas Directions: 1. Peel the bananas and slice into coins that are 1/2 an inch in width. 2. Place cut side down on dehydrator trays and dehydrate for about 5-6 hours before turning the banana slices over to continue dehydrating on the other side. 3. Dehydrate for another 4-6 hours on the other side until a chewy consistency is reached. 4. Remove from the trays and allow to cool. 5. Store in an airtight container or a freezer bag in the freezer until ready to use or ready to munch on.

This pudding right here can be whipped up in 2 minutes. I've used it as a dip for fruit and as an icing on cakes as well. It's so interesting how persimmons remind me of caramel, especially as they get ripe. I hope you enjoy! Yield: 1 serving You will need: -2 bananas (1 frozen and 1 at room temperature) -2 persimmons (seeds removed) -A dash of cinnamon  -1 tablespoon cocoa/carob -1-2 pitted dates   Directions: Blend all the ingredients together and enjoy!  *Top with your favorite ingredients *Use frozen bananas if you want more of a nicecream consistency  *Pair this with a tall glass of chocolate chia almond milk!

This is another take on an overnight oats but instead of oats, I used flax seeds. I bought a huge bag of flax seeds from Costco for my dehydrated crackers and have been thinking of other ways to use it. I enjoyed this mix and I plan to make the same recipe using various nut and seed butters for a different flavor profile. Yield: 1 serving You will need: -1 tablespoon tahini -1 mashed banana -1/4 cup almond milk (or any milk) -2 tablespoons of ground flax seed Directions: 1. Mix all the ingredients together and place in fridge overnight 2. Top with whatever you like in the morning and enjoy! (I topped mine with carob chips and banana)

Pumkin pie is one of those pies that I didn't care for as I was growing up. The whole combination of the pie with icecream or whipped cream wasn't my thing. So u thought I officially didn't like pie... not until I came across this marvelous creation! Totally changed my view on pumpkin pie. You can even double the date crumble recope and press it down in a pan and assemble this recipe as a pie! Yield: 1 serving You will need: Pie filling: -2 bananas -2 persimmons (seeds removed) -1 inch ginger or ginger powder (optional) -A dash of pumpkin spice -2 pitted dates Crumble: -1/2 cup dates -1/2 cup walnuts Directions: 1. Blend all the filling ingredients together and pour into bowl 2. Blend the crumble ingredients and crumble as much as you like over the pie filling *Use the crumble on anything or just eat it as it is! *Use any nut for the crumble