Dessert & Snacks

 VEGAN DESERTS ; Vegan, gluten-free, grain-free, no bake/raw, refined sugar-free, soy-free

 Raw Chocolate Vanilla Brownies

Ingredients:

For The Brownies:

  • 1 cup raw walnut pieces
  • 1/2 cup hulled hemp seeds
  • 1.5 cups pitted Medjool dates* (approx. 275g)
  • 1/2 cup raw cacao powder or dutch-processed cocoa powder or 3/4 cup non-dairy chocolate chips
  • 1 1/2 teaspoons pure vanilla extract
  • 1/4 teaspoon pink Himalayan salt or fine grain sea salt
  • heaping 2 tablespoons raw cacao nibs
  • heaping 1/4 cup raw walnut pieces

For The Homemade Chocolate Topping:

  • 1/2 cup virgin coconut oil
  • 1/2 cup raw cacao powder or dutch-processed cocoa powder
  • 1/4 cup pure maple syrup (or agave nectar for a raw sweetener)
  • small pinch pink Himalayan sea salt (or fine grain sea salt)
  • 1/4 teaspoon pure vanilla extract

Directions:

  1. For the brownie: Line an 8-inch square pan with parchment paper, one piece going each way to make it easy to lift out the brownies later on.
  2. In a food processor, process the walnuts into a fine crumb.
  3. Add the hemp seeds and the pitted dates and process until finely chopped and sticky. It should look like a Larabar in texture and appearance.
  4. Add the cacao powder, vanilla, and pink salt and process until thoroughly combined.
  5. Stir or pulse in the nibs and chopped walnuts until just combined.
  6. Evenly press the mixture into prepared square pan until smooth. You can roll it out with a pastry roller until smooth. Place in the freezer for about 10 minutes.
  7. For the chocolate topping: Melt the coconut oil over low heat in a medium pot. Remove from heat and whisk in the cacao powder, syrup, salt, and vanilla until combined and smooth.
  8. Remove the brownies from the freezer and pour on the chocolate topping. Spread out evenly. Carefully transfer the pan to the freezer on a flat, even surface. Chill for 20 + minutes or until the topping is firm enough to slice
  9. Run hot water over a knife for a minute or so, wipe quickly with towel, and carefully slide the knife into the brownies to slice (warming up the knife helps it slice more evenly without much cracking).
  10. Store leftovers in the freezer for a chocolate treat anytime.

Chocolate Coconut Cherry  Cookies

Rating: 5  Prep Time: 5 minutes  Cook Time: 15 minutes

Total Time: 20 minutes   Yield: Makes 12 Full Cookies

 

Image result for Chocolate Coconut Cherry  Cookies vegan

Ingredients:

  • 3-4 Large Super Ripe Bananas (measure 2 heaping cups)
  • 2 Cups Old Fashioned Rolled Oats
  • 1/4 Cup Vegan Mini Chocolate Chips
  • 2 Tbsp Cocoa Powder
  • 1/4 Cup Soft Chopped Pitted Super Ripe Cherries
  • 2-3 Tbsp Shredded Coconut

Directions:

  1. Pre-heat your oven to 350F.
  2. Mash bananas in a bowl with a fork.
  3. Stir in oats, cocoa powder, cherries, coconut and chocolate chips.
  4. Set aside for 5 minutes.
  5. Place parchment paper over your baking stone or baking sheet.
  6. Using a spoon scoop batter on to your baking sheet in the form of cookies and press each down a little.
  7. Bake for 15 minutes (or until golden – check on them at the 12 minute mark).
  8. Remove from oven and let set on the baking sheet for 5-7 minutes before removing.
  9. Serve and enjoy!
  10. Store in a sealed tight container in the refrigerator

Chocolate Fudge Cookies:

Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes   Yield: Makes 9-20 Cookies

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Ingredients:

  • 1 Can (540ml) Chickpeas (Drained and Rinsed)
  • 1/2 Cup All Natural Almond Butter (You can use any nut or seed butter)
  • 1/4 Cup Coconut Sap (You can use liquid stevia to taste to make this sugar free or to sweeten it further)
  • 8 Fresh Pitted Medjool Dates
  • 1/3 Cup Unsweetened Shredded Coconut
  • 3 Tbsp Cocoa Powder
  • Dash of Cinnamon
  • Dash of Sea Salt
  • 2 Tbsp Coconut Oil
  • 1 Tsp Vanilla Extract
  • 3 Tbsp Fresh Ground Flax Seed
  • 1 Tsp Baking Soda
  • 1/4 Cup Warm Water

Directions:

  1. Pre-heat your oven to 350F.
  2. Place all ingredients into your food processor and blend until completely smooth.
  3. Line a baking sheet with parchment paper and scoop dough onto the baking sheet forming round, flat cookies with space enough in between for them to expand.
  4. Tip – If you are making 1-2 inch cookies you can get up to 20 cookies out of this recipe.
  5. Place in the oven and bake for 25-30 minutes. Note – If you are making large cookies (9 out of the whole recipe) you will need to bake the recipe for longer. If you are making 1 inch cookies you may want to check them around the 22-25 minute mark.
  6. Remove cookies from oven and let sit on your baking pan for 5 minutes before transferring on to a wire cooling rack gently.
  7. Serve and enjoy!

Super Healthy 3-Ingredient Cookies

Prep Time: 5minutes Cook Time: 15 minutes  Total Time: 20 minutes  Yield: Makes 12 Cookies

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Ingredients:

  • 3-4 Large Super Ripe Bananas (measure 2 heaping cups)
  • 2 Cups Old Fashioned Rolled Oats
  • 1/4 Cup Vegan Mini Chocolate Chips

Directions:

  1. Pre-heat your oven to 350F.
  2. Mash bananas in a bowl with a fork.
  3. Stir in oats and chocolate chips.
  4. Set aside for 5 minutes.
  5. Place parchment paper over your baking stone or baking sheet.
  6. Using a spoon scoop batter on to your baking sheet in the form of cookies and press each down a little.
  7. Bake for 15 minutes (or until golden – check on them at the 12 minute mark).
  8. Remove from oven and let set on the baking sheet for 5-7 minutes before removing.
  9. Serve and enjoy!
  10. Store in a sealed tight container in the refrigerator.

Cheesecake Cookie Dough -Bites

Prep Time: 15 minutes Yield: Makes 25-50 Cheesecake Bites

Image result for cheesecake bites no bake

Ingredients:

  • Cookie Dough Cheesecake Ingredients:
  • 3 Cups Pre-Soaked Cashews (soak for 3 hours and drain)
  • 1/4 Cup Coconut Oil
  • 1/4 Cup Coconut Sap (Maple Syrup or Agave)
  • 1 tsp Vanilla Extract
  • 1 Tbsp Fresh Lemon Juice (optional – not needed)
  • 1/3 Cup Mini Dark Vegan Chocolate Chips (I like the Enjoy Life Brand)
  • Peanut Butter Coating Ingredients: (If this makes extra – store in a mason jar or sealed tight container in the refrigerator until you use it again)
  • 1/2 Cup All Natural Peanut Butter
  • 1/2 Cup Coconut Oil (Room Temperature)
  • 1/2 tsp Pure Vanilla Extract
  • 3 Tbsp Maple Syrup (or Coconut Sap or to make these sugar free 5-10 drops liquid stevia to taste)
  • Chocolate Coating Ingredients: (If this makes extra – store in a mason jar or sealed tight container in the refrigerator until you use it again)
  • 1/2 Cup Coconut Oil
  • 2-3 Tbsp Cocoa Powder
  • 2-3 Tbsp Maple Syrup (if you like your chocolate sweet – I didn’t use any in my recipe and loved it)
  • Toasted Coconut Option
  • 2 Cups Freshly Toasted Coconut

Directions:

  1. Line a large baking sheet with parchment paper.
  2. Add all Cookie Dough Cheesecake Ingredients to your food processor bowl (excluding the chocolate chips) and blend until smooth stopping to scrape down the sides.
  3. Fold-in chocolate chips with a spatula.
  4. Using a melon baller (or regular spoon) scoop cheesecake balls onto your parchment lined baking sheet.
  5. Cover and place in the freezer for 4 hours-overnight.
  6. Place all peanut butter coating ingredients into the food processor and blend until smooth stopping to scrape down the sides.
  7. Place peanut butter coating into a bowl and set aside.
  8. Do the same as above for the chocolate coating and set aside in a bowl for later.
  9. Remove cheesecake balls from the freezer and drizzle some with your Peanut Butter Coating and some Chocolate Coating. If you enjoy toasted coconut add to your cheesecake balls immediately after coating with peanut butter or chocolate coating.
  10. Tip – I place my cheesecake balls onto a wire rack and drizzle them with coating (with parchment underneath to catch the extra).
  11. Place coated cookie dough cheesecake bites back into the freezer until you are ready to serve.
  12. Serve directly from the freezer and enjoy!
  13. Tip – If the weather is cold or your home is cold you may need to heat the candy coatings in a saucepan on your stove before using. Use the lowest heat setting, continue stirring and only warm for a few minutes.

Snow Balls Coconut Ice Cream 

Prep Time: 10 minutes Yield: Makes 15-20 Ice Cream Snow Balls

Ingredients:

  • Coconut Ice Cream Ingredients:
  • 1/2 Cup Natural Unsweetened Cashew Butter
  • 3/4 Cup Coconut Cream (Pre-refrigerated prepared plain coconut cream)
  • 1 tsp Vanilla Extract
  • 2 Tbsp Maple Syrup (or 8 Drops of Liquid Stevia to make this sugar free)
  • 10 Drops of Liquid Stevia
  • Topping Ingredients:
  • 1 Cup Unsweetened Shredded Coconut

Directions:

  1. Place all ingredients into your food processor and blend until smooth.
  2. Scoop mixture into a glass loaf pan or other dish and place into the freezer for 2-3 hours.
  3. Over medium-low heat in a frying pan toast your shredded coconut until golden brown.
  4. Place in a bowl.
  5. Remove coconut ice cream from freezer and using a mini ice cream scooper scoop 1 inch balls into toasted coconut.
  6. Full coat ice cream balls with toasted coconut and place into paper cups on a plate.
  7. Place all prepared snowballs into a sealed tight container and store in the refrigerator.
  8. Enjoy 1-2 hours after preparing.

 Raw Vanilla Pecan Pie

Prep time: 10 Minutes Yield: Makes 1 8-Inch Pecan Pie (8 Servings)

Pie Crust Ingredients:

  • 1.5 Cups Almond Flour
  • 1/4 Cup Coconut Oil
  • 1/4 Cup Agave Nectar
  • 1 tsp Vanilla Extract
  • Dash of Salt

Pecan Pie Filling Ingredients:

  • 1 Cup Pre-Soaked Dates
  • 1 Cup Pecans
  • 1/4 Cup Chia Seeds
  • 1 Ripe Banana
  • 2 tsp Vanilla Extract
  • 1 Tbsp Cinnamon
  • 1/8 tsp Nutmeg
  • Extra Pecans to Top

Directions:

  1. Place all crust ingredients into the food processor and blend until dough-like.
  2. Place crust into 8 inch spring-form pan and press down evenly.
  3. Place all filling ingredients into the food processor and blend until smooth (stopping to scrape down the sides).
  4. Pour evenly over crust.
  5. Top with pecans decoratively as you desire.
  6. Cover and place in the freezer for 3-4 hours (or overnight).
  7. Remove from freezer, spring-form pan, cut and serve!

Pumpkin Apple  Butter

Prep Time: 5 minutes Cook Time: 40 minutes Total Time: 45 minutes Yield: Makes 1 Medium Mason Jar

Ingredients:

  • 3-4 Peeled and Chopped Apples
  • 1 1/2 Tbsp Coconut Oil
  • 1 Tbsp Freshly Squeezed Lemon Juice
  • 1 Heaping Tbsp Cinnamon
  • 1/4 Tsp Nutmeg
  • Pinch of Sea Salt
  • 1 Tsp Vanilla Extract
  • 8 Fresh Pitted Medjool Dates
  • 15 Drops Liquid Stevia
  • 1 Cup Pumpkin Puree

Directions:

  1. Pre-heat your oven to 350F.
  2. Place all ingredients (excluding pumpkin) into a baking dish, mix and place in the oven.
  3. Bake for 35 to 40 minutes.
  4. Remove from oven and let cool until around room temperature.
  5. Place in the food processor with pumpkin and puree until smooth.
  6. Scoop into a sealed tight container and enjoy as desired.

Pumpkin Mini Pies


Prep time: 8 Minutes – Cook time: 20 Minutes – Total time: 28 Minutes Yield: 9-12 Mini Pies

Pumpkin Pie Filling Ingredients:

  • 1 Cup Pure Pureed Pumpkin (Canned or fresh roasted is fine)
  • 1/2 Cup Natural Cashew Butter
  • 1 Tsp Vanilla Extract
  • 1 1/2 Tsp Pumpkin Pie Spice
  • 15 Drops Liquid Stevia (or 1/4 Cup Maple Syrup, Coconut Sap, etc)
  • Dash of Sea Salt

Pie Crust Ingredients:

  • 2 Cups Rolled Oats (Uncontaminated for Gluten Free)
  • 1 1/2 Cups Hazelnuts (or Walnuts, Pecans, Almonds, etc)
  • 1 Tsp Cinnamon
  • 1/2 Tsp Sea Salt
  • 5  Pitted Dates
  • 15 Drops of Liquid Stevia (or 1/4 Cup Maple Syrup, Coconut Sap, etc)
  • 3 Tbsp Coconut Oil
  • 2 Tbsp Water

Directions:

  1. Pre-heat your oven to 375F.
  2. Using a regular muffin tin spray the muffin tin or using coconut oil grease evenly.
  3. Place all Crust ingredients aside from water into your food processor and pulse until finely ground.
  4. Add in 2 tbsp of water slowly.
  5. Evenly press down pie crusts into muffin tin. Note: You will get 9-12 pies varying on how thick you like the crust.
  6. Place all pie filling ingredients into your food processor and blend until completely smooth.
  7. If you are making the baked filling variation fill pie crusts evenly and place in the oven for 18-20 minutes.
  8. If you are making the non-baked filling variation place crusts into your oven for 18 minutes.
  9. Remove crusts from the oven and let sit for 5-7 minutes. Using a knife release the edges of the pie crusts and gently place them on a cooling rack.
  10. Let crusts and/or pies cool completely.
  11. If you are doing the unbaked filling version now fill your pie crusts.
  12. Top with coconut whipped cream if desired and enjoy

How To Make Coconut Whipped Cream

How to make coconut whipped cream

Ingredients:

  1. 1 Can Coconut Milk
  2. 1 Tbsp Vanilla Extract
  3. Flavor Options
    • Lemon Extract
    • Mint Extract
    • Powdered Stevia
    • Cocoa Powder

    Directions:

    1. Place can of coconut milk in the refrigerator overnight to separate the coconut cream from the oil.
    2. Open can and scrape only the thick coconut cream from the top half of the can.
    3. Place in your food processor (or use a hand-held mixer). Whip until it is the consistency of whip cream. Stop occasionally to scrape down the sides.
    4. Top your cheesecake with this delicious natural cream!

Yummy Healthy Nutella Chocolate Mousse

Prep time: 3 Minutes Yield: Makes 3-4 Small Servings

Ingredients:

  • 1 Cup Cooked Pumpkin Puree
  • 1/4 Cup Cocoa Powder
  • 3 Tbsp Maple Syrup (or 10-12 Drops Liquid Stevia to make it sugar free)
  • 1/3 Cup Hazelnut Butter
  • 1/2 Tsp Vanilla Extract

Directions:

  1. Place all ingredients into your food processor and blend until completely smooth.
  2. Pour into small dishes and enjoy.
  3. Top with coconut whipped cream and crushed hazelnuts if you wish.

Homemade Raw Vegan Turtles Chocolates

Prep time: 15 Minutes
Yield: Approx. 10 Turtles

Chocolate Ingredients:

  • 1/2 Cup Virgin Coconut Oil
  • 3 Tbsp Natural Cocoa Powder
  • 1/8 Cup Pure Maple Syrup

Caramel Ingredients:

  • 10 Soft (Fresh and Pitted) Medjool Dates
  • 1 1/2 Tsp Vanilla Extract
  • 1/2 Tsp Fine Sea Salt
  • 1 Tbsp Coconut Oil
  • 2 Tbsp Natural Pure Almond Butter
  • 10 Drops Liquid Stevia
  • 30 Pecans

Directions:

  1. Place all caramel ingredients (except the pecans) into your food processor and blend until smooth stopping to scrape down the sides (keep blending and scraping until the mixture is smooth and dough-like).
  2. Line a bowl with saran wrap and scrape caramel dough into it.
  3. Place in the freezer or refrigerator for 2-3 hours.
  4. Roll caramel dough into two inch balls and press down to flatten.
  5. Press in 3 pecans to each flattened ball of caramel.
  6. Place on baking cooling rack and back in the freezer for 30 minutes (the baking cooling rack is just to use for when we drizzle the chocolate the excess will fall through on to plastic wrap and will not be wasted).
  7. Place all chocolate ingredients into your food processor and blend until smooth.
  8. Remove flattened caramels from the freezer.
  9. Place plastic wrap underneath the cooling rack.
  10. Using a spoon cover each caramel with chocolate evenly using the back of the spoon to cover the sides and to smooth out the top of each caramel. Let each chocolate set for a few moments before moving.
  11. Enjoy or carefully place in a parchment lined container and store in the freezer.
  12. Enjoy these treats straight from the freezer for best consistency.

Peppermint Chocolate  Bark


Prep Time: 10 minutes Yield: 16-20 Pieces

Ingredients:

  • White Peppermint Chocolate Ingredients:
  • 1/2 Cup Macadamia Nut Butter
  • 1/2 Cup Coconut Oil
  • 1 tsp Vanilla Extract
  • 1/2 tsp Peppermint Oil Extract
  • 3 Tbsp Maple Syrup (or 10 Drops of Liquid Stevia)
  • 1/4 tsp Sea Salt
  • Dark Peppermint Chocolate Ingredients:
  • 1/2 Cup Coconut Oil
  • 1/4 Cup Cocoa Powder
  • 3 Tbsp Maple Syrup (or 10 Drops of Liquid Stevia)
  • 1/2 tsp Peppermint Oil Extract
  • Topping Ingredients:
  • 1/3 Cup Chopped Cranberries

Directions:

  1. Place all dark chocolate ingredients into your food processor and blend until smooth.
  2. Cover a flat plate with parchment paper or saran wrap.
  3. Pour dark chocolate over the parchment paper and place in the freezer.
  4. Place all white chocolate ingredients into your clean food processor and blend until smooth.
  5. Remove chocolate covered plate from the freezer and evenly spread white chocolate over.
  6. Spread cranberries over the white chocolate.
  7. Place in the freezer for 30 minutes until completely set.
  8. Remove from freezer and cut into pieces. Enjoy!
  9. Store in the freezer in a parchment lined container.

 

Chocolate Ice Cream Fudge Brownies with Strawberries

Prep Time: 7 minutes   Yield: Makes 8-12 Slices

Ingredients:

  • Chocolate Brownie Crust Ingredients:
  • 1 Cup Natural Almonds
  • 1 Cup Natural Walnuts
  • 1 Cup Soft Fresh Pitted Medjool Dates
  • 1/4 tsp Sea Salt
  • 1 tsp Vanilla Extract
  • 3-4 Tbsp Natural Cocoa Powder (you can use carob here if you wish)
  • Chocolate Ice Cream Layer Ingredients:
  • 5 Large Ripe Avocados (Pitted and Peeled)
  • 1/2 Cup All Natural Pure Cashew Butter
  • 1 tsp Vanilla Extract
  • 1/2 tsp Instant Espresso (Optional but gives it an awesome flavour)
  • 1/4 Cup Plus 2 Tbsp Cocoa Powder
  • 4 Tbsp Maple Syrup (Coconut Sap or Agave) *If you don’t find this sweet enough feel free to add a few drops of liquid stevia.
  • 1 Handful (to taste) Mini Vegan Chocolate Chips
  • Strawberry Topping:
  • You can either slice up strawberries and beautifully arrange them on top of this recipe just before serving or you can puree 1-2 cups of strawberries with a squeeze of fresh lemon and a few drops of liquid stevia and pour that over each individual slice just before serving.
  • Coconut Whipped Topping:
  • Just before serving adding a dollop of fresh coconut whipped cream a perfect way to top this recipe.

Directions:

  1. Place all crust ingredients in the food processor and pulse until the mixture is a crumbly dough.
  2. Grease your 8×8 pan with a healthy non-stick cooking oil OR line with an over flowing piece of parchment paper for easy removal.
  3. Press dough evenly into the bottom of your baking dish.
  4. Place all chocolate ice cream fudge ingredients (except mini chocolate chips) into a clean food processor bowl and blend until completely smooth stopping to scrape down the sides.
  5. Hand mix-in mini chocolate chips.
  6. Layer on top of chocolate brownie crust.
  7. Place in the freezer for 3 hours OR overnight.
  8. Remove from freezer, let sit for 5-10 minutes before slicing, slice, add strawberries or strawberry sauce and coconut whipped cream and serve immediately.
  9. Store in the freezer.

 

 

Vegan Mango Cotton Candy Ice Cream

 

Prep Time: 2 minutes   Yield: Makes 2 Servings

Ingredients:

  • 2 Cups Pre-Chopped Frozen Mango
  • 1/4 Cup Coconut Cream or Coconut Milk
  • 1/2 tsp Vanilla Extract
  • 1/4 Cup Cashew Butter
  • 1 Scoop Vanilla Sun Warrior Protein Powder

Directions:

  1. Place all ingredients into your food processor and blend until completely smooth stopping to scrape down the sides.
  2. Serve and enjoy.

Vegan Strawberry Cheesecake Ice Cream

Prep Time: 5 minutes   Yield: Makes 2 Servings

Ingredients:

  • 1.5 Cups Frozen Strawberries (this week I only had a mix of frozen banana, strawberries and kiwi and the recipe still turned out absolutely divine)
  • Juice of 1/2 Lemon
  • 1/4 Cup Pure Cashew Butter
  • 1 tsp Vanilla Extract
  • 5 Drops Liquid Stevia (more or less depending on your taste)

Directions:

  1. Place all ingredients into your food processor and blend until completely smooth.
  2. Serve and enjoy.

Strawberries Coconut Ice Cream

Prep Time: 5 minutes  Yield: 1-2 Servings

Ingredients:

  • 2 Cups Sliced Pre-Frozen Strawberries
  • 1/2 Fresh Squeezed Lemon
  • 5 Drops Liquid Stevia (to taste) (*optional – or maple syrup/coconut sap)
  • 2 tsp Chia Seeds (*optional – also you can pre-soak these in 3 Tbsp of warm water before if you like)
  • 1/2 tsp Vanilla Extract
  • 3 Tbsp Raw Cashew Butter
  • 1/2 Cup Pure Coconut Cream (Pre-refrigerated and solidified)
  • Protein option;you can add a protein powder or tbsp of hemp seeds .

Directions:

  1. Place all ingredients into your food processor.
  2. Start by pulsing ingredients.
  3. Blend until completely smooth ice cream texture.
  4. Place into a bowl and enjoy!

Double Espresso Chocolate Fudge Ice Cream


Prep Time: 5 minutes Yield: Makes One 8×8 Pan Cut Into 8-12 Slices

ngredients:

  • Chocolate Fudge Crust Ingredients:
  • 1 Cup Natural Almonds
  • 1 Cup Natural Walnuts
  • 1 Cup Soft Fresh Pitted Medjool Dates
  • 1/4 tsp Sea Salt
  • 1 tsp Vanilla Extract
  • 3-4 TBSP Natural Cocoa Powder (you can use carob here if you wish)
  • Chocolate Fudge Avocado Ice Cream Layer Ingredients:
  • 5 Large Ripe Avocados (Pitted and Peeled)
  • 1/4 Cup All Natural Pure Cashew Butter or Almond Butter
  • 1 tsp Vanilla Extract
  • 1/2 tsp Instant Espresso (Optional but gives it an awesome flavour)
  • 1/4 Cup Plus 2 Tbsp Cocoa Powder/handful of vegan chocolate chips
  • 4 Tbsp Maple Syrup (Coconut Sap or Agave)

Directions:

  1. Place all crust ingredients in the food processor and pulse until the mixture is a crumbly dough.
  2. Grease your 8×8 pan with a healthy non-stick cooking oil OR line with an over flowing piece of parchment paper for easy removal.
  3. Press dough evenly into the bottom of your baking dish.
  4. Place all chocolate avocado ice cream ingredients into a clean food processor bowl and blend until completely smooth stopping to scrape down the sides.
  5. Layer on top of chocolate brownie crust.
  6. Place in the freezer for 3 hours OR overnight.
  7. Remove from freezer, let sit for 5-10 minutes before slicing, slice and serve immediately.
  8. Store in the freezer.

Snickers Ice Cream Bites
Prep Time: 10 minutes  Yield: Makes 18-20 Bites

Ingredients:

  • Layer Ingredients:
  • 1 Cup Natural Almonds
  • 1 Cup Natural Walnuts
  • 1 Cup Soft Fresh Pitted Medjool Dates
  • 1/4 tsp Sea Salt
  • 1 tsp Vanilla Extract
  • Vanilla Ice Cream Layer Ingredients:
  • 1 1/2 Cups Pre-Soaked Natural Cashews (3 hours and drained)
  • 1/2 Cup Coconut Cream (pre-refrigerated is best)
  • 2 Tbsp Coconut Oil
  • 3 Tbsp Coconut Sap (Maple Syrup or Agave – to make these sugar free you can use drops of stevia to taste)
  • 1 1/2 tsp Vanilla Extract
  • 2 Handfuls of Natural Peanuts
  • Salted Caramel Layer Ingredients:
  • 15 Super Fresh Soft Pitted Medjool Dates
  • 1 1/2 tsp Vanilla Extract
  • 1/2 tsp Sea Salt
  • 1 Tbsp Coconut Oil
  • 3 Tbsp Natural Peanut Butter
  • Dark Chocolate Candy Coating
  • 1/3 Cup Coconut Oil
  • 2 Tbsp Cocoa Powder
  • *2 Tbsp Maple Syrup (optional)

Directions:

  1. Line a baking pan of choice with saran wrap (this can make up to an 8×8 pan but I use smaller so my bars are thicker. That is what I recommend. If you only have an 8×8 pan just use 1/3 of it).
  2. Place all nougat layer ingredients into your food processor and pulse until completely finely crushed.
  3. Evenly spread into the bottom of your baking dish.
  4. Place all vanilla ice cream ingredients into your food processor (except the peanuts) and blend until completely smooth stopping to scrape down the sides.
  5. Evenly spread over your nougat crust.
  6. Top with peanuts and place in the freezer for 5-10 minutes.
  7. Place all salted caramel ingredients into your food processor and blend until smooth stopping to scrape down the sides.
  8. Remove from freezer, evenly and gently spread salted caramel on top of ice cream and peanuts.
  9. Place back into the freezer for at least 2-3 hours before serving.
  10. Place all chocolate coating ingredients into your food processor and blend until completely smooth.
  11. Remove from freezer, cut into bites and top each bite with chocolate candy coating.
  12. Enjoy immediately.
  13. Store in a sealed tight container in the freezer.

Vegan Chocolate Pudding 

Prep Time: 5 minutes Yield: Makes 4-6 Servings

Ingredients:

  • 2 Cups Pitted Medjool Dates
  • 1/3 Cup Chia Seeds
  • 1/3 Cup Natural Cocoa Powder
  • Optional – 1 tsp Vanilla Extract

Directions:

  1. Boil water in a kettle.
  2. Place all ingredients in a bowl.
  3. Pour freshly boiled water over ingredients just enough to cover.
  4. Set aside and let completely cool.
  5. Once mixture is cooled to room temperature place all ingredients into your food processor blend until completely smooth stopping to scrape down the sides.
  6. Place in single serving or large bowl and into the refrigerator for 1-3 hours.
  7. Remove and enjoy.

Coconut Mounds Balls


Prep Time: 5 minutes Yield: Makes 30 Balls

Igredients:

  • 1 Cup Raw Sliced Almonds
  • 2 Tsp Vanilla Extract
  • 1/2 Cup Large Super Fresh Soft Medjool Dates (Pitted & Chopped)
  • 2 Cups Plain Shredded Coconut
  • 1 1/2 Tbsp Pure Maple Syrup (Coconut Sap or 10 Drops Liquid Stevia to make this recipe sugar free)
  • 2 Tbsp Virgin Coconut Oil
  • Prepare our Chocolate Coating Recipe (or use melted vegan dark chocolate chips). Prepare recipe but do not freeze into chocolates. Leave at room temperature.

Directions:

  1. In your food processor pulse sliced almonds until they are fine almond meal.
  2. Add all other ingredients aside from coconut and pulse until dough-like.
  3. Pulse in coconut until mixed without being finely blended.
  4. Line a large plate with parchment paper.
  5. Using your hands form dough into 1-inch balls.
  6. Place in the freezer for 1-2 hours.
  7. Prepare chocolate coating
  8. Place balls on a grated cooling rack with parchment or a dish below to catch drippings.
  9. Remove balls from freezer, place on rack and using a spoon quickly drizzle chocolate evenly over the top and sides.
  10. Enjoy immediately or place back in the refrigerator or freezer to enjoy at a later date.

Homemade Icy Square Chocolates

Makes 24 Chocolates

Ingredients:

  • 1 Cup Virgin Coconut Oil
  • 1/2 Cup Natural Cocoa Powder
  • 1/4 Cup Natural Maple Syrup/coconut syrup/honey/

Directions:

  1. Spray a mini muffin tin with a healthy non-stick oil.
  2. Place all above ingredients in the food processor and blend until smooth (stopping a couple times to scrape down the sides).
  3. Using a 1 Tbsp measure scoop 1 tbsp of chocolate into each muffin tin cup.
  4. Cover with saran wrap and place in the freezer for 2-3 hours.
  5. Remove and enjoy.

Storage; air-tight container in your freezer.

Tip; you can add 1 drop of peppermint essential oil  or  Superfood or protein powders or different nut in each; walnuts, almonds and cashews, coconuts flake ,

Chocolate Covered  Macaroons

Prep time: 10 Minutes Yield: Makes 15 Macaroons

Chocolate Coating Ingredients:

  • 1 Cup Virgin Coconut Oil
  • 1/2 Cup Natural Cocoa
  • 6-8 Packets Powdered Stevia (If you don’t mind the sugar substitute 1/4 cup pure Maple Syrup, Honey or Agave)

Maca Balls Ingredients:

  • 1/2 Cup Sliced Raw Almonds
  • 1 Tbsp Raw Maca Powder (Optional)
  • 1/2 Tsp Vanilla Extract
  • Dash Natural Sea Salt
  • 1/4 Cup Soft Pitted Dates (if your dates are not soft feel free to soak them in water before using them)
  • 1 Cup Unsweetened Shredded Coconut
  • 2 Tbsp Ground Flax Seed
  • 1 Tbsp Pure Maple Syrup

Directions:

  1. In your food processor add almonds, dates, vanilla, salt, maple, maca and flax. Blend until close to dough-like.
  2. Add coconut and pulse until fully mixed.
  3. Test the macaroons to see if the dough sticks together. If it does, perfect. If it doesn’t add a couple tbsp of water and pulse again until desired texture.
  4. Set Aside
  5. In a separate food processor bowl blend Chocolate Coating ingredients until smooth.
  6. Spray a pre-chilled, clean ice cube tray with a healthy oil.
  7. Using a spoon pour the chocolate into each ice cube mold.
  8. Coat the bottom and the sides of each ice cube mold using your spoon.
  9. Tip – I picked up the ice cube tray and kind of tilted it around to make sure all the angles were covered. Make sure the molds are completely coated.
  10. Roll macaroons into small balls and place into chocolate covered molds.
  11. Top with a layer of chocolate coating.
  12. Place in the freezer for 3-4 hours.
  13. Remove from freezer and set on the counter for a minute or two.
  14. Gently twisting the ice cube tray, as you would to remove ice cubes, remove each macaroon and place on a plate.
  15. Enjoy!

Chocolate Ganache Cookie  Squares

Makes 12 Squares

Crust Ingredients:

  • 1 Cup Peanuts
  • 1 Cup Raw Cashews
  • 1/2 Cup Pitted Dates
  • 1 Tsp Vanilla
  • 2 Tbsp Maple Syrup (Stevia, Agave or Honey)
  • 1/3 Cup Dark Chocolate Chips

Ganache Ingredients:

  • 1 Cup Coconut Oil
  • 1/2 Cup Natural Cocoa Powder
  • 1/4 Cup Maple Syrup

Directions:

  1. Place all crust ingredients exluding the chocolate chips into your food proccessor and process until dough-like.
  2. Add 1-2 Tbsp water if your dough is not sticking.
  3. Remove dough from food processor and fold-in chocolate chips by hand.
  4. Spray your 8×8 inch glass dish with non-stick cooking spray.
  5. Press dough evenly into dish.
  6. Place all ganache ingredients into the food processor and blend until smooth (stopping periodically to scrape down the sides).
  7. Place ganache evenly on top of the cookie dough.
  8. Cover glass dish with saran wrap and place in the freezer for 3 hours.
  9. Remove, cut into squares and enjoy immediately.