Banana Granola Pops

A part of me wants to promote these bad boys as a kid friendly snack, but hell, I'm 23 and I'm in love! Banana granola pops are like the superhero of dessert. Super simple, super tasty, and super healthy! These guilt free frozen treats have the power to impress dinner guests, fill an afternoon with fun, and if you're feeling like a night in - they'll keep you company while you binge watch Netflix! Needless to say I'm a fan. 

Prep Time: 10 min  Cooling Time: 30 min  Total Time:  40 min Servings: 6

Ingredients:

  • 3 Bananas 
  • 6 Popsicle Sticks/Fondue Sticks
  • 1 Cup Dairy Free Dark Chocolate
  • 1/8 Cup Smooth Peanut Butter
  • 1/4 Cup Granola (I use Central Roast)
  • 1/8 Cup Crushed Pistachios
  • 1/8 Cup Shredded Coconut

Directions: 

Step 1: Peel bananas, and cut into halves. Insert sticks halfway.

Step 2: Melt chocolate (approximately 3 minutes in a pot over medium heat). Dip bananas in chocolate, and set on a tray lined with parchment/wax paper. 

Step 3: Drizzle peanut butter over chocolate on as many pops as desired. Top with granola, pistachios, and coconut - in whichever combinations you prefer! 

Step 4: Place pops in the freezer for at least 30 minutes before serving. 

Chocolate Peanut Butter Pumpkin Spiced Cups

To say these peanut butter pumpkin spiced cups are addicting would be an UNDERSTATEMENT! Guys, I cannot stop... I'll admit, as a kid, those sneaky little Reese's PB cups were my weakness, but with becoming vegan, comes great responsibility. In other words, no hoarding candy bars off the shelves in the checkout line at grocery stores. It was only a matter of time before I brought this chocolate peanut buttery goodness back to life. This seriously simple recipe is definitely one for the win. Perfect for gifting, snacking, entertaining - you name it!

Prep Time: 10 min  Cooling Time: 20 min  Total Time:  30 min Servings: 12 Cups

Ingredients: 

  • 4 Cups Chopped Dark Chocolate
  • 4 Tablespoons Coconut Oil 
  • 1/2 Cup Smooth Peanut Butter
  • 1 Tablespoon Pumpkin Spice 
  • 1 Teaspoon Salt 
  • 1 Cup Puffed Quinoa 

Directions:

Step 1: In a small mixing bowl, melt 2 cups of chocolate in the microwave, stirring every 30 seconds for 2 minutes. Add 2 tablespoons coconut oil and heat for another 20 seconds. Fill each muffin cup with 2 tablespoons of chocolate mix and set in fridge for 5 minutes. 

Step 2: In a small mixing bowl, add peanut butter, pumpkin spice, and salt, and stir until blended together. Add puffed quinoa and mix evenly, to create cup filling.

Step 3: Remove muffin tray from fridge, scooping a teaspoon of filling onto each puddle of chocolate, pressing down slightly. 

Step 4: Melt the remaining 2 cups of chocolate and 2 tablespoons coconut oil as done in step 1. Top each muffin cup with chocolate mixture, fully covering filling. Place in fridge for 20 minutes or until hardened.

Cherry Cheesecake Vegan Ice Cream

I'm hooked! Who would have thought making vegan ice cream was so simple!? My first time experimenting with coconut milk ice cream turned out great, which only fuelled my desire to try new flavours! (Check out my recipe for chocolate coffee ice cream here!). Seeing as I am without an ice cream maker, all of the magic happens using an electric whisk and a food processor! I use dates for natural sugars, and to ensure that the final product comes out a little more creamy and a little less (rock hard) frozen. Everything else is for the flavour!

Prep Time: 10 min  Freeze Time: 2 hrs  Total Time:  2 hrs 10 min Servings: 1 pan

Ingredients:

  • 2 Cans Coconut Milk (Refrigerate overnight, and use separated top thickened portion; approximately top 1-2 inches of contents)
  • 1/2 Cup Almond Milk
  • 1 Cup Pitted Dates
  • 1 Teaspoon Vanilla
  • 1 Cup Chopped Frozen Cherries (You can use fresh, but you'll need to pit each cherry)
  • 1 Pie Crust Crumbled (~ 1 Cup)

Directions:

Step 1: Scoop separated coconut milk into a large mixing bowl. Whisk for 5 minutes until you reach the consistency of whipped cream (I used an electrical mixer!). Set cream in fridge until needed. 

Step 2: Blend dates in a food processor, slowly adding almond milk until smooth. Add vanilla and mix. 

Step 3: Pour contents into large mixing bowl with cream. Fold using a spatula. Add chopped cherries and pie bits, stirring until fully mixed. 

Step 4: Line pan with parchment paper, and pour in ice cream mix. Place in freezer, stirring every 30 minutes for 2 hours. This helps to aerate the dessert, so that the ice cream turns out softer. Place plastic wrap onto ice cream for storage (to avoid freezer burn). 

Toasted Pecan Thumbprint Tarts

Prep Time: 15 min     Cook Time: 20 min     Total Time: 35 mins     Servings: 24 Mini Tarts

Ingredients

Dough: 

  • 4 Flax Eggs (4T Ground Flax Seed + 10T Water)
  • 1/2 Cup Vegan Butter
  • 3T Maple Syrup
  • 1T Salt
  • 1 1/2 Cups Flour

Filling: 

  • 1 Cup Pecans
  • Drizzle of Olive Oil 
  • 2 Cups Dates
  • 1T Cinnamon 
  • 1T Brown Sugar
  • 2T Maple Syrup 
  • 3/4 Cups Almond Milk

Directions: 

Step 1: In a small bowl, add ground flax seed and water. Whisk, and let stand for 5 minutes. 

Step 2: In a large mixing bowl, add flax egg, vegan butter, and maple syrup. Mix until smooth. Add flour and mix by folding until a dough like consistency is formed. Cover in parchment paper until needed. 

Step 3: Add pecans to a small frying pan, drizzle with olive oil and sprinkle with salt. Stir on medium to low heat for five minutes until toasted. 

Step 4: In a food processor, combine dates, cinnamon, brown sugar, and maple syrup. Blend on medium speed, while slowly adding milk. Once a smooth consistency is reached, add toasted pecans and pulse until mixed. 

Step 5: Grease small muffin tins, and fill with pastry dough. Using your thumb, create a space in each ball of dough for the filling. 

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Step 6: Preheat oven to 350 C. Fill each tart shell with filling, and bake for 20 minutes.