Cardamom Cream Chia Pudding

Heather Crosby’s YumUniverse.com is hands down one of my favorite plant-based living sites.  If you haven’t been there yet, oh boy, are you missing out.  So many fabulous recipes to choose from, the hardest part is deciding what to make first.

This morning Lennox and I shared two {yes 2} bowls of YU’s:

Cardamom Cream Chia Pudding

My variations: I used Almond Milk , added two tbsp hemp protein and traded the raspberries for strawberries and banana. Yum indeed!

While you are there check out The Big Kale Contest and check out my entry Crystal’s Kale, Red Cabbage & Pistachios in Coconut Sage Butter, be sure to vote{by clicking “like”} if it’s your favorite!

XOXO,

Crystal

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Vegan Coconut Lime Muffins

Eager to try out my new doTERRA lime oil in a recipe I got to work this morning.  We are going on a road trip today to Havasu {yippee} and so I needed to make some yummy snacks.  Here is what I came up with.

OK, you are probably wondering why there are so green, right?  One of my favorite secret ingredients…you guessed it, SPINACH!

Vegan Coconut Lime Muffins

2 cups spinach

1 3/4 cup coconut milk

1 tsp apple cider vinegar

1 tsp vanilla

20 drops doTERRA lime oil

1 Tbsp chia seeds

1 Tbsp maca

2 cups quick oats

1/2 cup coconut flour

1/2 cup golden flax meal

1/2 cup coconut sugar

1 tsp baking soda

1 tsp baking powder

Directions Combine dry ingredients.  Add ACV to coconut milk and let sit.  Whizz spinach in a blender/food processor/whatever.  Add chia seeds to spinach.  Combine all ingredients.  Wah la.  Pour into baking tin or whatever you choose.  Bake at 350 till done – about 30 minutes for me.

Vegan Chocolately Peanut Buttery Cookie Dough Balls

Chocolate and peanut butter might just be the best flavor combination on the planet!!  If you agree with me, this recipe is a must for you!  The good totally awesome news is – it’s a healthy treat!  No processed sugars, gluten or eggs – hooray!  What are you waiting for?  Get out your food processors and let’s do this!

 

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Chocolatey Peanut Buttery Cookie Dough

1 cup oats

3/4 cup organic raw carob powder

1 Tbsp maca

1/2 cup coconut shreds

2 heaping Tbsp natural peanut butter

1 tsp vanilla

4 dates

1/3 cup coconut milk {could be more}

1/2 cup organic raw cacao nibs

Directions: Whizz oats in food processor until it’s nice and powdery.  Add maca, carob and coconut shreds and whizz some more.  Add vanilla,dates and PB. Slowly add coconut milk until dough starts to form.  Once desire consistency is achieved add cacao nibs and pulse until combined.

I used a cookie dough baller thingy to make my balls. { Not sure what it’s really called,but it’s what we always used growing up to make cookies.}  You really need to pack the dough in tight for a nice ball to form.  The cacao nibs make the dough a little crumbly, but just form it up with your fingers if needed.

After a few hours, the cacao nibs start to soften but still remain slightly crunchy.  I made mine yesterday and they are even softer today which might be good for those who don’t like the crunchiness of the nibs.

Makes about two dozen.

Confession: I had two {ok, maybe 3} for breakfast with some orange slices.  The only thing better than chocolate and peanut butter is adding some oranges to the mix.  PS, I’m still keeping with my raw challenge…lunch and dinner will most certainly be raw!

xoxo,

Crystal

Vegan Gluten Free Chocolate Peanut Butter Cookies

I seem to be on a baking kick lately.  No one at home seems to be complainingly though.  Here is the latest creation:

Vegan Gluten Free Chocolate Peanut Butter Cookies

1 cup brown rice flour

1/3 cup almond flour

1/3 cup coconut flour

3/4 cup sugar in the raw

2 Tbsp golden flax meal

1/3 cup cocoa powder

1 Tbsp baking powder

1/2 cup creamy natural peanut butter

1 cup coconut milk

1 tsp vanilla

Directions:

Combine dry ingredients.  In a sauce pan, add peanut butter and coconut milk, stir till peanut butter is melty.  Add vanilla to mixture.  Combine wet ingredients with dry.  Roll dough into balls and place on cookie sheet.  Bake at 400 for 15-20 minutes.

Enjoy!

xoxo,

Crystal

Raw Lemon-y Bites

Last night I was craving something lemony… It was late and didn’t have much time so here is what I came up with.  It was indeed lemony and satisfied my craving.

 

Raw Lemon-y Bites

1/2 cup raw cashews

1/2 cup raw almonds

12 dates

3/4 cup coconut shreds

12 drops doTERRA lemon oil

Whizz in food processor and press into tray.  I used a small serving tray, anything will work.

Enjoy!

Raw Vegan Brownies

I served these tonight at our Essential Oils 101 class and they were a hit!  Nearly everyone asked for the recipe and not a single vegan in the group!

These were inspired by something I am almost never without…if you know me you’ve probably seen me eat one or try to get you to try one.  Peanut Butter Cookie Lara Bars.  So simple, so delicious!  Three ingredients: Peanuts, dates and salt.  I’ve always wanted to try using dates and today I did.

Raw Vegan Brownies

1 1/2 cups walnuts (soaked overnight)

10 dates

3/4 cocoa (more or less depending on how rich a flavor you would like)

dash of salt

1 tsp. vanilla

Optional: Crushed cacao nibs and shredded coconut

Directions: Rinse walnuts and whizz in food processor.  Add dates and whizz some more.  Add a bit of water to the mix, it’ll be quite sticky.  Add cocoa, salt and vanilla and more water if necessary.  Should be a little stiffer than regular brownie like consistency.

Spread in 8×8 pan and put in fridge to set.

I sprinkled some crushed cacao nibs on the bottom of the pan before spreading the mix and on the top for added richness and coconut shreds for decoration.  Would totally work without.  Next time I am going to try adding some doTERRA peppermint essential oil for a mint chocolate treat!  Yum!

Serve straight from the fridge and impress your non-vegan friends!

http://crystal.idoterra.com/