Protein peanut butter cups 

Ingredients:

  • Dark chocolate chips
  • Coconut oil
  • Protein (any flavor)
  • Peanut butter (natural)

How it’s done: 

  1.  Melt half the chocolate chips with 1 tsp it coconut oil 
  2. Mix chocolate until smooth and glossy
  3. Add 1 tbsp of chocolate into 6 muffin tins 
  4. Freeze for 15 minutes
  5. Take out add 1/2 tbsp (or more) of peanut butter on top of the frozen chocolate 
  6. Freeze
  7. Melt the rest of the chocolate with 1 tsp of coconut oil and mix
  8. Add the protein into the chocolate mixture 
  9. Take the muffin tin out and top the cups with the rest of chocolate 
  10. Freeze for 15 minutes 
  11. ENJOY! 
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Vegan Oatmeal Cacao Banana Bread 

Ingredients:

  • 2 c oat flour
  • 1/4 c cacao powder
  • 1 tsp baking soda 
  • 2 tsp baking soda 
  • 1/4 c coconut sugar 
  • 1/2 c apple sauce 
  • 2 ripe bananas (mashed) 
  • 1/2 c non dairy milk
  • 2 tsp lemon juice 

How it’s done:

  1. Preheat oven to 350
  2. Combine all the wet ingredients in a large bowl.
  3. Add the dry ingredients and mix well but do not over mix
  4. Spray a loaf pan with coconut oil or line with parchment paper 
  5. Pour batter into the loaf and place in the oven
  6. Bake for 40 minutes 
  7. Enjoy! 

Coconut raspberry smoothie bowl

Ingredients:

  • 1/2 c frozen raspberries 
  • 1 frozen peach
  • Fresh coconut chunks
  • 1 scoop vanilla protein 
  • 1/2 c nondairy milk

Toppings:

  • Coconut flakes 
  • Hemp seeds
  • Frozen raspberries 
  • Peanut butter

How it’s done:

  1. Blend and enjoy! 

Fall sweet potato smoothie 

Ingredients:

  • 1/2 roasted+frozen sweet potato
  • 1/2 frozen peach
  • 1/2 c nondairy milk
  • 1 frozen banana
  • 1 scoop vanilla protein 
  • 1 tsp cinnamon
  • 1/2 c frozen cauliflower (can’t taste it and adds extra veggies!)
  • Added yogurt and peanut butter

How it’s done:

  1. Blend all the ingredients on high 
  2. Pour in more bowl or cup top with you favorite toppings!
  3. My bottom layer and top are coconut yogurt 

Gluten free Peanut butter banana protein pancakes 


Ingredients:

  • 1 c oats
  • 1/2 c almond milk
  • 1 tbsp powder peanut butter
  • 1 egg
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1 egg
  • 1 scoop vanilla protein 

How it’s done:

  1. Add everything into the blender and blend away
  2. Heat a skillet on medium low heat and spray lightly with cooking oil
  3. Pour the batter onto the pan and cook for 3 minutes each side
  4. Top the pancakes with your favorite toppings. I used crushed peanuts, powdered peanut butter and bananas. 

ENJOY!

 

Dairy Free Raspberry Cheesecake Popsicle 

Ingredients:

  • 1 c raw soaked cashews
  • 1 can coconut milk (13oz)
  • 1/4 c pure maple syrup 
  • 1 pint raspberries 
  • Crushed graham crackers 

How it’s done:

  1. First drain the cashews (can soak overnight or in very hot water for an hour or so)
  2. Blend the drained cashews, coconut milk and maple syrup on high speed for about 8 minutes or until mixture is creamy
  3. Drop 4-6 raspberries into popsicle molds and mash a bit with a fork 
  4. Pour the “ice cream” mixture into the molds until almost full
  5. Top each popsicle mold with the crushed graham crackers
  6. Freeze overnight
  7. ENJOY! 

Chocolate Chip Cookie Vegan Cheesecake

 

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You my friend are the real MVP. Growing up one of my all time favorite desserts was cheesecake and to this day it is still one of my favorites. Cheesecake is so creamy and rich in flavor and this dairy free cheesecake is just as creamy as the original. The whole cheesecake crust and all is only 9 ingredients and comes together fairly easy. Seriously anyone can do it!

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Ingredients:

Crust:

  • 1 box of Chocolate Chip cookies (I used Simple Mills can sub your favorite if not vegan)
  • 1 tbsp coconut oil
  • 1/2 tbsp maple syrup

Chocolate Cheesecake:

  • 1/2 c raw cashews (soaked in hot water for an hour)
  • 1 5oz can of coconut cream
  • 8 oz vegan cream cheese
  • 1/4 maple syrup
  • 1 tbsp coconut oil
  • 2 tbsp cocoa powder

How it’s done:

  1. Pre heat oven to 350 and pulse all of the crust ingredients in a food processor
  2. Dump the mixture into a springform pan and pat down with the bottom of a glass
  3. Bake for 10-12 minutes take the crust out and let it cool
  4. Drain the cashews and add all the ingredients into a blender
  5. Blend for 5-8minutes until the mixture is thick and creamy
  6. Pour the filling into the pan and bake for 40-45 minutes *The cheesecake is done when the edges have set but the middle still jiggles a little
  7. Take the cheesecake out and let it cool for 20 minutes
  8. Cover and place in the fridge for 2 hours or over night
  9. Take out, slice and enjoy!