Raw Vegan Banana Bread 

There’s just something so appealing about bite size desserts. It’s just so easy to pack and have on the go. It’s also generally easier to make which is a major plus. These raw vegan banana bread balls (that’s a mouthful lol), are super easy to make and super healthy! 

Recipe (makes about 8 balls)

Ingredients:

1 cup coconut flour

8 tbsp almond milk 

1 tbsp pure vanilla extract 

1/2 to 1 full ripe banana mashed (depending how banana-y you want it)

3 tbsp pure maple syrup (more or less depending on how sweet you want it)

You can add in chocolate chips if you’d like. I decided to chop up two dates and sprinkle it in for some natural sweetness. Mmmm! 

Directions: 

1. Mix everything together with your hands. 

2. Roll the dough into balls and eat right away or put in fridge for later. 

3. Enjoy! 

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Vegan Blueberry + Kiwi Cheesecake

Hello everyone!

So, 90% of the time, I am a planner – especially when it comes to food. I knew two days ago that today was going to be a scorcher. HOT, HOT, HOT. I immediately thought to myself, what will I have to cool me down? Almost as quickly as the question came, the answer came – cheesecake. But, wait…cheesecake isn’t a cold dessert. It’s funny because years ago I would not have thought so. Now that I’ve been really cutting out that dairy and going crazy on the vegan desserts, cheesecake is synonymous with a delicious, cold treat. So, if your weather forecast says you’re about to burn your tush off, consider making this recipe 🙂

Bye!

J.

Recipe

Ingredients:

Crust:
2 cups pitted dates
1/2 cup almonds
1 tablespoon coconut oil
2 tablespoon cacao powder

Kiwi Layer:
1 1/2 cups raw cashews (soaked overnight and drained)
1 cup coconut milk
1 kiwi peeled
1 tablespoon pure maple syrup
1/4 cup coconut oil

Blueberry Layer:
1 1/2 cups raw cashews (soaked overnight and drained)
1 cup coconut milk
1/2 cup blueberries
1 tablespoon pure maple syrup
1/4 cup coconut oil

*cut up kiwi slices and blueberries to garnish if desire**

Directions:

1. Line your pan (I used a loaf pan) with cling wrap.
2. Blend all the ingredients for the crust together in a food processor or blender.
3. Spread the crust in the pan. Put into the freezer while you prepare the rest of the cheesecake.
4. Mix all the ingredients for either your blueberry or kiwi layer in a blender until creamy. Pour into the pan. Put into freezer until ready to toss in next layer.
5. Repeat previous step for next layer.
6. Garnish if desire.
7. Put cling wrap on top of the pan and let it freeze for about 4 hours. If completely frozen, allow it to thaw for 10-15 minutes before cutting into it.
8. ENJOY!

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)

Ingredients:

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)

Icing:

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

Directions: 

  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!