Vegan Mom Yas

Do you know those chocolate truffles that you see in a decadent chocolate store, dusted with cocoa and glistening under the lights in the display... that usually cost $2.50 each? Well... these are my knock-off vegan version that you would never be able to tell have an ounce of avocado in them as the base. Feel free to eat them all, guilt-free! Yield: 10-12 balls You will need: -1 avocado -1/4 cup raw carob powder/cocoa (+2 tablespoons for dusting on the outer surface) -1 tablespoon coconut oil -1 1/2 tablespoon coconut flour -A dash of cinnamon Directions: 1. Using a blender, blend all the ingredients together for about 5 minutes, until creamy and smooth 2. Place the mixture in a bowl and in the freezer for about 30 minutes to harden slightly for easier rolling 3. Remove from the freezer and roll into balls, then rolling them in carob or cocoa powder on the outer surface 4. Store in the fridge/freezer in an airtight container until ready to enjoy

I wanted to create a peanut butter cup treat that wasn't filled with unnecessary ingredients. I used silicone molds that I have sitting in a drawer to help form them but you can definitely use little cupcake liners instead. Sprinkle anything you like overtop to give it an extra kick. Yield: 8 peanut butter treats You will need: Base: -1/3 cup maple syrup/date paste -1/3 cup raw carob/cocoa powder -1/3 cup melted coconut oil Topping: -1/3 cup peanut butter  (any nut/seed butter) Directions: 1. Blend all the base ingredients together and pour 1 teaspoon of the mix into each cupcake liner or mold 2. Top the chocolate base with 1 teaspoon of the peanut butter 3. Sprinkle cocoa nibs, freeze dried fruit, dried fruit, sea salt, etc. over top and place in the freezer for approximately 30 minutes to harden enough to remove from the molds/cupcake liners 4. Store in the freezer/fridge until ready to eat

Raw apple pie made with only 5 simple ingredients! And I should mention that this pie has no fat 👌. Feel free to adjust the quantities and the ingredients as your tastes buds like. Yield: 1 pie You will need: Crust: -40 pitted medjool dates -1 cup raisins -1 1/2 cup dried mulberries Sauce for Filling: -3-4 cored and peeled apples -20 pitted medjool dates -A dash of cinnamon Apple Layers: -6 thinly sliced apples Directions: 1. Using a food processor, blend all the ingredients for the crust to make a sticky ball of dough 2. Press the dough out into the bottom of your plastic wrap lined pie pan and set aside 3. Using a high speed blender, blend all the ingredients for the sauce and set aside 4. Begin to layer the apple slices and sauce, alternating between the layers until all the sauce and apples are done (or until you've reached the top of the pie pan) 5. Chill in the fridge to firm up when slicing. Store in the fridge

Having too much fun with my dehydrator. I made some banana oat bread using the same recipe as my banana oat cookies., except this time I made peanut butter chocolate. The difference between the cookies and these is that these are raw. Yield: 2 sheets of banana bread You will need: -8 ripe bananas (mashed) -4-5 cups of oats (depends on the size of your bananas) -1 teaspoon cinnamon -3 tablespoons raw cocoa/carob -2-3 tablespoons peanut butter -1 tablespoon coconut sugar Directions: 1. Mash all the ingredients together in a large bowl 2. Spread the mix out onto dehydrator sheets lined with a Teflon sheet 3. Dehydrate at 115 degrees until a bread consistency is achieved (8-12 hours). Flip the bread over and remove the Teflon sheet once the top is dehydrated to allow the bottom side to dehydrate fully 4. Once finished dehydrating, slice the bread as you please and store in an airtight container in the fridge. Eat as is or smear your favorite jam or nut spread over top!

Ever wonder what to do with all that leftover carrot pulp after making carrot juice? I always feel bad if I don't put it to good use so I try to incorporate the pulp into recipes. This recipe was so quick and easy and only required my food processor. Be as crate with any fix-ins you'd like! Yield: 9 large cookies You will need: -1 cup peanut butter (any nut/seed butter should work) -8 pitted medjool dates (any sweeener) -1/3-1/2 cup cocoa/carob powder -2 ripe bananas -Optional additions: cocoa nibs, raisins, cinnamon, shredded coconut Directions: 1. Process all the ingredients together in the food processor until well combined 2. If adding any additions, pulse them in at the end 3. Roll into balls and place in fridge for a couple hours to harden slightly before eating 4. If wanting to bake thesee cookies, place in a preheated 350 degree oven for 15 minutes and allow to cool down 5. Store these cookies in an airtight container in the fridge

I love putting together a few ingredients and resulting with something that delivers the flavors of a rich carrot cake from my childhood. These bliss balls are so perfect that you'll find yourself eating the whole batch and not feeling so guilty! Yield: 9 large cookies You will need: -1 cup peanut butter (any nut/seed butter should work) -4-6 pitted medjool dates (any sweeener) -1 cup carrot pulp -Optional additions: cocoa nibs, raisins, cinnamon, shredded coconut Directions: 1. Process all the ingredients together in the food processor until well combined 2. If adding any additions, pulse them in at the end 3. Roll into balls and place in fridge for a couple hours to harden slightly before eating 4. If wanting to bake thesee cookies, place in a preheated 350 degree oven for 15 minutes and allow to cool down 5. Store these cookies in an airtight container in the fridge

It's always nice to have a quick on-the-go snack that is not only convenient but tasty too. these protein balls are so versatile and can be changed to almond butter or any nut/seed butter you desire. Yield: 9 balls You will need:  -1 1/2 cups oats -8 dried figs -8 medjool dates -1 teaspoon pumpkin spice -3/4 cup peanut butter -Optional toppings: cocoa nibs, shredded coconut Directions: 1. Using a food processor, blend all the jngredients together to make a sticky dough 2. Place the dough in the fridge to firm up slightly for a couple hours 3. Roll the balls and place any desired toppings. Store them in an airtight container

I made a large batch of coconut milk and had some coconut flake pulp leftover. I couldn't bare the thought of tossing it out so I thought I'd create some bliss balls with it. Yum yum! Yield: You will need: -3/4 cup shredded coconut (or pulp from man coconut milk) -1/2 cup gluten-free oats -8 pitted medjool dates -1 tablespoon raw carob/cocoa powder (optional) Directions: 1. Place all ingredients in a food processor and mix until it combines into a sticky dough consistency 2. Roll the dough into balls of any size and store in an airtight container in the fridge or freezer *Feel free to roll the balls in coconut flakes, coconut sugar, or cocoa nibs for an added texture

Growing up, we always used to buy doughnut holes. I used to love the maple flavored ones and the coconut ones. This memory was definitely the inspiration behind these raw maple coconut balls. Enjoy! Yield: 6 balls You will need: -2 cups shredded coconut  -2 cups pitted dates (soaked for about 15 minutes) -5 tablespoons Maple syrup  (any sweetener) Directions: 1. Using a food processor, blend all the ingredients together until a dough forms (about 3-4 minutes) 2. Form the dough into balls by rolling them in your palms 3. Store the balls in an airtight container in the fridge or freezer  *Feel free to roll the balls in shredded coconut, coconut sugar or even cocoa nibs for an added texture