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 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...

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

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...