Avocado-coconut- chard- hemp seed smoothie bowl

Raw cashews, soaked in the refrigerator overnight - 1 1/2 Cups

Frozen bananas - 3 Pcs.

Nut Mylk - 1/4 Cup

Coconut oil, melted - 2 Tbsp

Vanilla bean powder or vanilla extract - 1 Tsp

Peppermint extract - 1/2 Tsp

Spirulina (for color) - 1/4 Tsp

Cacao nibs - 2 Tbsp

To garnish: cacao nibs and dried coconut

Soak the cashews in cold water for 4 hours, or in your refrigerator overnight.
Put a can of coconut milk in the refrigerator for a few hours. When opening, the cream will have separated from the water. Carefully, scoop out the cream only and place in high-speed blender. Save the water to use in your morning smoothie.
Add the coconut meat from 3 young coconuts, cashews, sesame seeds, maple syrup or honey and nut mylk to the coconut cream in the blender. Blend on high for several minutes until everything is well combined. Adjust the amount of nut mylk based on the consistency of the mixture.
Pour the mixture into an airtight container and freeze for several hours. You can eat the nice cream as is, or if you want it to have a more soft-serve consistency follow these steps.
Scoop as much nice cream as you want to eat or serve into your high-speed blender. Add a little more nut mylk and blend on high until the consistency of soft serve. [A note about adding the mylk, start with less, as you can always add more. You don’t want the nice cream to end up too runny.]
Serve on it’s own, or as a topping on your favorite smoothie. To make a swirl, I just use a pastry bag and star tip attachment, but the nice cream is just as delicious without the swirl.

Mint Cacao Chip Nice Cream

Raw cashews, soaked in the refrigerator overnight - 1 1/2 Cups

Frozen bananas - 3 Pcs.

Nut Mylk - 1/4 Cup

Coconut oil, melted - 2 Tbsp

Vanilla bean powder or vanilla extract - 1 Tsp

Peppermint extract - 1/2 Tsp

Spirulina (for color) - 1/4 Tsp

Cacao nibs - 2 Tbsp

To garnish: cacao nibs and dried coconut

Soak the cashews in cold water for 4 hours, or in your refrigerator overnight.
Put a can of coconut milk in the refrigerator for a few hours. When opening, the cream will have separated from the water. Carefully, scoop out the cream only and place in high-speed blender. Save the water to use in your morning smoothie.
Add the coconut meat from 3 young coconuts, cashews, sesame seeds, maple syrup or honey and nut mylk to the coconut cream in the blender. Blend on high for several minutes until everything is well combined. Adjust the amount of nut mylk based on the consistency of the mixture.
Pour the mixture into an airtight container and freeze for several hours. You can eat the nice cream as is, or if you want it to have a more soft-serve consistency follow these steps.
Scoop as much nice cream as you want to eat or serve into your high-speed blender. Add a little more nut mylk and blend on high until the consistency of soft serve. [A note about adding the mylk, start with less, as you can always add more. You don’t want the nice cream to end up too runny.]
Serve on it’s own, or as a topping on your favorite smoothie. To make a swirl, I just use a pastry bag and star tip attachment, but the nice cream is just as delicious without the swirl.

Raw Vegan Gingerbread Cookie Sandwiches

For the cookies:

Dried shredded coconut - 4 cups

Nut flour (I used homemade Brazil nut flour, but almond flour is probably easiest to find) - 2 Cups

Coconut nectar (or maple syrup) - 2/3 Cup

Coconut oil - 1/2 Cup

Vanilla extract - 3 Tsp Ground ginger - 2 Tbsp

Cinnamon - 2 Tsp All spice - 1/2 Tsp

Nutmeg - 1/2 Tsp

Pink salt - 1/4 Tsp

For the filling:

Raw cashews, soaked in water in the refrigerator overnight or on the counter for 4-6 hours - 2 Cups

Nut mylk - 1/2 cup

Coconut oil, melted - 1/2 Cup

Coconut nectar (or maple syrup) - 1/3 Cup

Sunflower lecithin - 4 Tbsp

Vanilla extract - 2 Tsp

Using a rubber spatula, mix all cookie ingredients together in a large bowl until dough sticks and forms a ball. Wrap in plastic wrap and chill in the refrigerator for 30 minutes.
Using a rolling pin, roll the dough out between two pieces of plastic wrap (to prevent sticking) to 2/3″ thickness. Using a 2 3/4″ circular cookie cutter (I used the top of a small mason jar), cut out the cookies and place on dehydrator trays or parchment lined baking sheets.
If using a dehydrator, dehydrate the cookies at 115° F for 3-4 hours, depending on the texture you would like the cookie.* If you are baking the cookies, see note below.**
To make the filling, blend all ingredients in a high-speed blender for about a minute or until very smooth.
Using a rubber spatula, spread about 2-3 Tablespoons of the filling on one cookie then top with another cookie to create the sandwich. Place finished cookie sandwiches on a baking sheet. After you’ve made all 16, chill in the refrigerator for 20-30 minutes to allow the filling to set. Remove from refrigerator and enjoy! Store uneaten cookies in an airtight container in the refrigerator for up to 5 days.

*I dehydrated my batch of cookies for around 4 hours. You want the cookies to be slightly crunchy on the outside and still soft and chewy on the inside. **I haven’t tested the baking method, so I’d love any feedback if you do it this way. I would bake at 200° F (or your oven’s lowest temperature setting) for 15 minutes, turn off the oven and allow to sit in the oven for another 10-15 minutes.

Black Sesame Nice Cream

Raw cashews, soaked in the refrigerator overnight - 1 1/2 Cups

Frozen bananas - 3 Pcs.

Nut Mylk - 1/4 Cup

Coconut oil, melted - 2 Tbsp

Vanilla bean powder or vanilla extract - 1 Tsp

Peppermint extract - 1/2 Tsp

Spirulina (for color) - 1/4 Tsp

Cacao nibs - 2 Tbsp

To garnish: cacao nibs and dried coconut

Soak the cashews in cold water for 4 hours, or in your refrigerator overnight.
Put a can of coconut milk in the refrigerator for a few hours. When opening, the cream will have separated from the water. Carefully, scoop out the cream only and place in high-speed blender. Save the water to use in your morning smoothie.
Add the coconut meat from 3 young coconuts, cashews, sesame seeds, maple syrup or honey and nut mylk to the coconut cream in the blender. Blend on high for several minutes until everything is well combined. Adjust the amount of nut mylk based on the consistency of the mixture.
Pour the mixture into an airtight container and freeze for several hours. You can eat the nice cream as is, or if you want it to have a more soft-serve consistency follow these steps.
Scoop as much nice cream as you want to eat or serve into your high-speed blender. Add a little more nut mylk and blend on high until the consistency of soft serve. [A note about adding the mylk, start with less, as you can always add more. You don’t want the nice cream to end up too runny.]
Serve on it’s own, or as a topping on your favorite smoothie. To make a swirl, I just use a pastry bag and star tip attachment, but the nice cream is just as delicious without the swirl.

Mint Cacao Chip Nice Cream Two

Raw cashews, soaked in the refrigerator overnight - 1 1/2 Cups

Frozen bananas - 3 Pcs.

Nut Mylk - 1/4 Cup

Coconut oil, melted - 2 Tbsp

Vanilla bean powder or vanilla extract - 1 Tsp

Peppermint extract - 1/2 Tsp

Spirulina (for color) - 1/4 Tsp

Cacao nibs - 2 Tbsp

To garnish: cacao nibs and dried coconut

Soak the cashews in cold water for 4 hours, or in your refrigerator overnight.
Put a can of coconut milk in the refrigerator for a few hours. When opening, the cream will have separated from the water. Carefully, scoop out the cream only and place in high-speed blender. Save the water to use in your morning smoothie.
Add the coconut meat from 3 young coconuts, cashews, sesame seeds, maple syrup or honey and nut mylk to the coconut cream in the blender. Blend on high for several minutes until everything is well combined. Adjust the amount of nut mylk based on the consistency of the mixture.
Pour the mixture into an airtight container and freeze for several hours. You can eat the nice cream as is, or if you want it to have a more soft-serve consistency follow these steps.
Scoop as much nice cream as you want to eat or serve into your high-speed blender. Add a little more nut mylk and blend on high until the consistency of soft serve. [A note about adding the mylk, start with less, as you can always add more. You don’t want the nice cream to end up too runny.]
Serve on it’s own, or as a topping on your favorite smoothie. To make a swirl, I just use a pastry bag and star tip attachment, but the nice cream is just as delicious without the swirl.