Vegan Oatmeal Cookies 

If you enjoy chewy oatmeal cookies, these are for you! Add some almond milk to the mix and you are golden! 
Recipe (makes approximately 12)


1 1/3 cup oatmeal 

1/2 cup sesame seeds

2 tsp cinnamon

1 tsp baking powder 

1/2 cup maple syrup 

1/4 lemon juiced

2 tbsp coconut oil or any oil

4 pitted dates 

2 tbsp almond butter (optional)

Pinch of salt

Handful of raisins (optional)


1.) Preheat oven to 350F. Blend all ingredients together in a blender or food processor. 

2.) Shape cookies how you want in a baking sheet. 

3.) Bake for 8 mins. For crispier cookies, bake for 12 mins. 


Raw Vegan Snickers Bar

Hi everyone!

This is the most excited I’ve been about writing up a recipe! This raw vegan snickers bar is pretty darn good. If you’re not into Snickers, all you have to do is take out the peanuts, and you’ve got yourself a delicious gooey, caramel chocolate bar. So so good!! The best part is, the ingredients are so simple, you can tweak it to your liking to give it the sweetness you want. 

Ingredients: (used a standard bread pan, made 12 pieces – see below for pan recommendation)

Base layer:

2/3 cups oats

1 1/2 cup cashews

3 tbsp pure maple syrup

1 tbsp coconut oil 

Pinch of salt

Caramel layer:

20 pitted dates

2 tbsp coconut oil

2tbsp almond butter

1 tbsp water

5 tbsp maple syrup

Chocolate layer:

Blend 1 cup raw cacao powder with 3 tbsp water or almond milk. Add 1 tbsp maple syrup for sweetness. Keep adding more as you stir, until it becomes a spreadable consistency. 

Peanuts – optional 

*PAN RECOMMENDATION: I used a rectangular pan which meant I had to end up cutting it. This cracked the chocolate on top and created a huge mess. I would suggest using a muffin tray or a silicone mold for a cleaner appearance. 


1.) Mix all the base layer ingredients together in a blender until smooth. Place in pan. Put in freezer until ready for caramel. 

2.) Mix all caramel ingredients together in blender until smooth. Pour on top of base layer. Place chopped peanuts on top. Put in freezer until chocolate is ready.

3.) Mix chocolate ingredients together. Pour on top of peanuts. Please in freezer for about an hour. Serve and enjoy!

Vegan Cookie Dough

Um, yes. That’s correct. Vegan cookie dough. No dairy! All raw and all delicious! I think I’m just super excited that I can have this for breakfast…lunch…and/or dinner. And definitely dessert! Even if you’re not intolerant to dairy or life off a vegan diet, this recipe is a safer bet to actual cookie dough. What could be better?



1/2 cup chickpeas (canned and drained)

1/3 cup garbonzo bean flour or almond flour (or basically any flour) 

1/4 cup pitted dates 

1 tbsp pure vanilla extract 

1 tbsp coconut oil 

3 tbsp maple syrup 

1/3 cup dairy-free chocolate chips


Mix all ingredients in a blender or food processor (except chocolate chips).

Mix in the chocolate chips. 


Dairy-free, Grain-free, Protein Donuts

So, I had this massive craving for donuts last night right after my workout. As I  was preparing a protein smoothie, I thought, wouldn’t it be great to get my protein in a donut? The answer was, yes, it would be great – it would be really great. I used my grain-free vanilla cupcake recipe as a guide, and it turned out yummy! I was pleased that this donut was delicious and all around healthy.
Also, I don’t have a donut pan. I balled up some aluminum foil and put it in the center of a muffin pan. It worked out nicely. Just don’t forget to grease the muffin pan really well. I lightly greased it and found that it was hard getting the donuts out. But, it wasn’t bad for a DIY muffin pan.

Recipe (makes 12 mini donuts)


1/4 cup protein powder (I used the vanilla protein powder by vega)
1/4 cup coconut flour
Pinch of salt
1/2 cup of oil (I used grape seed oil)
4 eggs
2 tablespoon sugar (I used coconut palm sugar to keep it refined sugar free)
1 tablespoon honey or maple syrup

(I added spirulina to the ones that are greenish and cacao powder to make the chocolate one)


3 tablespoon cacao powder (or coco powder)
1/4 cup almond milk
3 tablespoon honey or maple syrup


  1. Preheat oven to 350 F.
  2. Mix all the donut ingredients together with a mixer until smooth.
  3. Grease the bottom of the muffin pans. Roll up tin foil into small balls and place in center of the pan.
  4. Hold the tin foil ball down as you pour the batter into the pan with a spoon.
  5. Bake for 15 to 17 minutes.
  6. Let cool before adding icing.
  7. For the icing, mix all the ingredients together and dip the donuts top down.
  8. Decorate how you please and enjoy!