07 Apr
231 Notes
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I am the self-proclaimed smoothie queen. Green smoothies are my usual go-to, but this purple power smoothie is a close second:

  • 1C unsweetened almond milk
  • 1/4C frozen blueberries
  • 1 banana
  • 1/2C sliced beets (canned)

PS - Who likes my new blue table?!

03 Mar
18 Notes

Snickerdoodle Truffles

Makes 12 Truffles

  • 10 pitted dates
  • 1C almonds
  • 1T peanut butter
  • 1T agave or maple syrup
  • 1/4C sugar
  • 1T cinnamon

1) Heat the dates up in a warm skillet, shaking the pan constantly to make sure they don’t burn. We’re not cooking them, just getting them warm.
2) Moving the warmed dates into a bowl and mash with a fork (or your hands!)
3) Grind the almonds in a food processor or blender, and combine with the dates.
4) Add the agave and peanut butter, continuing mixing with your hands or fork.
5) Roll the mixture into 12 individual balls, and then roll the balls in the sugar/cinnamon mixture in a bowl or on a plate.
6) Let refrigerate for one hour so the truffles can firm up, and enjoy!

**if you’d like to keep this recipe raw, instead of heating the dates, blend in a food processor. It’s just a bit messier**
 

11 Feb
6 Notes

Cinnamon Candied Almonds

  • 2C almonds
  • 1C sugar
  • 1T cinnamon
  • 1/2C water

Combine everything in a saucepan on medium heat, and stir CONSTANTLY until the water has evaporated. Remove from heat and let almonds cool on wax paper or a paper towel. Enjoy!

Note: it’s really easy to eat the whole batch.

04 Dec
9 Notes
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Make your own chocolate dipped candy cane hearts!

Melt dark chocolate chips by microwaving a bowl of them for 20 second intervals, stirring each time and add small amounts of almond milk (or other nondairy milk) to keep it smooth. Dip two candy canes (mini or large) in the melted chocolate and place together like a heart, making sure theres enough chocolate on the bottom tips to hold them together. Place on a parchment paper lined pan and set in the freezer until solid (it goes faster than you think!) then allow to settle at room temperature.

25 Nov
9 Notes
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Cinnamon Sugar Roasted Almonds

  • 1C almonds (preferably raw or plain)
  • 1T oil (coconut, olive, canola, whatever)
  • 3T raw or brown sugar
  • 1t cinnamon
  • pinch of nutmeg
  • pinch of ginger

1) Combine oil, sugar and spices in a bowl.
2) Fold in almonds and coat them evenly.
3) Line a baking sheet with parchment paper or foil, and spread almonds out. Sprinkle a little extra sugar on top, then roast at 325 for 20 minutes and enjoy!

WARNING: Eating the whole batch is very likely, and very delicious. 

29 Oct
9 Notes
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Chocolate Popcorn Bark: Fall Edition

Take two bags of microwave popcorn (or a bag of kettle corn to make it extra sweet) and pour it out on parchment paper on a baking pan. Melt chocolate chips by microwaving 30 seconds at a time and stirring, add almond milk to thin it out. Drizzle chocolate over popcorn, and add in your favorite candy (we used crushed Oreos) and top with orange and yellow sprinkles. Let chill in your fridge for 30 minutes, break into pieces and enjoy!

27 Aug
12 Notes

Vegan Cream Cheese Frosting

  • 1 tub Tofutti better than cream cheese
  • 1/2C vegan margarine, I used Earth Balance coconut spread
  • 2C confectioners sugar
  • 1t vanilla extract
  • 1 1/2t lemon juice

Cream Tofutti and margarine, then mix in confectioners sugar, vanilla and lemon juice. Let chill in the fridge so it can firm up a bit, then add to your cake, cupcakes or muffins! (Or you can eat it with a spoon, promise I won’t tell!)