Shamrock Mint Chocolate Chip Ice Cream ( Vegan )

Happy St.Patrick’s Day! Of course I had to create something green. This was so good and who wouldn’t enjoy a healthy plant based ice cream. It rare I buy store bought vegan ice creams, because the homemade ones are just healthier.

This is super easy to make and super delicious!


1 ripe avocado

2 frozen bananas

1 1/2 cups cashew cream ( cashews blended with water to a creamy consistency )

5 medjool dates

1 tsp mint extract

1/4 tsp green spirulina

1/3 cup vegan chocolate chips or you can use raw cacao nibs


Prepare cashew cream, I used my vitamix. Then add in all the other ingredients and blend until well combined. Add to a mixing bowl and mix in the chocolate chips. I added mine to a bread pan and froze for 3 hours before serving.



Raw Apple Crumble ( Vegan)

I recently went to Costco and for some odd reason I bought a bag of 20 apples. I eat apples, but I’m not sure I needed a bag of 20 of them.

Now I needed to use up these apples, because it seems like the never ending bag of apples!

Seeing I love raw desserts this idea popped into my head. What I love most about raw desserts is how quick and easy they are to make. Plus you don’t need exact measurements like you would for baking.

Hope if you make this you enjoy this as much as I did!

Recipe for crust:

1/2 cup walnuts

1/2 cups soft medjool dates

Recipe for apple filling :

3 large apples ( I use red delicious)

3 to 4 soft medjool dates

3 dashes of cinnamon

2 dashes of ground nutmeg

1/4 tsp lemon juice

Water to blend

Recipe for crumb topping

1/4 cup almonds

1 medjool date


First prepare the crust. Add the walnuts and dates to your food processor and blend until a sticky batter forms. Press that into a small pie pan. Set in refrigerator and prepare the crumb topping. Add the almonds and date and process to a crumb consistency. Set in a bowl to the side. Now onto the filling. In your food processor peel and chop two of the apples, dates, lemon juice and spices and process into an apple sauce adding in a bit of water as it runs to get it all to turn into apple sauce. Once fully combined you can leave it in the food processor. Next peel and slice the last apple. Now take the pie crust out of the fridge and layer the apple sauce on the bottom then add sliced apples then sauce then apples then sauce then add the crumb topping. I set mine in the fridge overnight, because I was intending to eat it for breakfast, but it’s raw so you can eat it immediately if you like.


Wild Blueberry Coconut Nice Cream (Vegan, Raw)

Winter, spring, summer, or fall I will eat nice cream morning, noon, or night!

I hope for any blog followers if you have been following for a bit you’ve tried out a banana nice cream that I’ve posted.

I need to stock up on frozen fruit again running low. This one was so so so good! Quick and easy as well, and that’s what I love about nice cream!

Feel free to throw on a cacao, peanut butter, oat bite as well.


3 small frozen bananas

1 cup frozen wild blueberries

1/2 cup frozen coconut meat chunks. I buy mine from Trader Joe’s. Can use fresh coconut meat as well.

Non dairy milk to blend

In food processor or vitamix add in the frozen banana and coconut meat and a bit of non dairy milk and blend until creamy. I added half of that mixture to a bowl and set in the freezer. Now add in blueberries and blend until well combined. Now layer the two in a glass and dig on in.


Orange Creamsicle Cashew Cheesecake ( Vegan, Gluten Free)

So this happened! Yesterday I was running on very poor sleep and was intending to make a nice cream version of this for a quick simple dinner.

Then my idea happened. Do you ever make something and not want it? Last night that’s how I felt about this, but that all changed for breakfast. No shame in my game eating cashew cheesecake for breakfast!

Recipe for crust:

1 1/2 cup walnuts

1 cup medjool dates

Recipe for first layer of cheesecake:

1 1/2 cup cashews ( will turn into 2 cups cashew cream when all ingredients are added)

1/2 cup almond milk

5 soft medjool dates

1/4 tsp vanilla extract

1 tsp lemon juice

1/4 cup coconut oil

Recipe for top layer of cheesecake:

1 cup of the cheesecake from the first layer

Zest of 1/2 orange

1/4 cup orange juice

Tsp tumeric powder ( optional added nutrients and give a nice color)


In food processor add in the walnuts and dates and process to a sticky consistency. Press into cake tin and refrigerate.

In high speed blender add all the ingredients for the first layer and blend well. Add that batter to the cake pan and refrigerate.

With leftover batter add in all the ingredients for the top layer and blend well. Top the cheesecake with this batter.

Decorate how you choose I added clementine slices to mine.


Peanut Butter Cup Nice Cream (Vegan)

What can I say besides I love nice cream. There are just so many different recipe concoctions that I can eat this everyday day of the week!

If you have not tried nice cream before give my blog a search and you’ll find numerous ideas.

This one I just had to top off with yummy gluten free peanut butter cookie. Check out that recipe here. Peanut Butter Cookie

Recipe for nice cream :

3 frozen bananas

3 tbsp peanut butter

1 tsp maca powder

1 tbsp cacao powder

Non dairy milk to blend


Add all ingredients to blender or food processor except for the cacao powder. I add in a bit of non dairy milk at a time to blend to a creamy consistency. Once combined take out 1/2 of the mixture and add to a glass. With the rest of the nice cream add in the cacao and blend to combine. Top the rest of the nice cream with the chocolate half. I used a stick for the peanut butter cookie to add on top.


Sriracha Avocado Chickpea Mash ( Vegan)

Snow day in Jersey today. Was going to make a soup, but my avocados ripened over night.

Love avocado chickpea mash . It’s super easy to make and oh so delicious!


1 ripe avocado

1 can chickpeas or 1 1/2 cup cooked chickpeas

1/2 tbsp sriracha

1/4 tsp Dijon mustard

Pinch of sea salt

1 1/2 tsp apple cider vinegar


In a large mixing bowl mash the avocado and half of the chickpeas and mix in ingredients. Mix to combine. Add in the rest of the chickpeas and stir to combine. I added a tomato to mine on top of gluten free flat bread.


Chocolate Doughnuts with an Orange, Cacao,Date Icing (Vegan, Gluten free )

Slowly I’m becoming a baker. Aquafaba helps so much with my baking experiments. This batter can be doughnuts or cupcakes and oh man is it tasty!

The icing was so good too with a hint of orange added to the taste. Now I just need some volunteers to try my food or please leave a comment if you made one of my recipes.

These are super easy to make with minimal ingredients. Hope you enjoy this recipe as much as I did!

Recipe for doughnuts:

1 cup gluten free oat flour

1/2 cup almond flour

4 tbsp aquafaba ( brine from can of chickpeas)

1 tsp baking powder

1/4 cup coconut sugar

1/4 tsp vanilla extract

1/3 cup almond milk

Pinch of sea salt

Recipe for frosting:

4 medjool dates

2 to 3 tbsp orange juice

1 tbsp cacao powder

Water to blend


Preheat oven to 300 degrees. In a mixing add in dry ingredients for doughnuts and mix to combine. Then add in wet ingredients and mix well to combine. Grease a doughnut pan and add in batter. Bake for 12 minutes.

While doughnuts are baking make the frosting. In high speed blender add in all the ingredients and blend to combine add in enough water to make a creamy frosting.

Once doughnuts are cooked carefully take out of the tray to cool. Once cooled ice.