Raw Coconut Macaroons

I’ve been reading Kimberly Snyder’s book “Beauty Detox Foods” and absolutely adore it. One of my fave sweet treat flavors, is coconut. And these lovelies are raw, vegan & gluten free. Win-Win-Win.

xoxo

Becky

Raw Coconut Macaroons

 

Ingredients:

• 2 cups coconut flakes
• 1/2 cup raw cacao powder
• 1/2 tsp vanilla extract
• 1 tsp raw coconut sugar (used instead of stevia)
• 1/2 cup raw coconut nectar
• pinch of sea salt

 

Directions:

1. In a large bowl, mix together the coconut flakes, cacao powder, coconut sugar, sea salt, and vanilla extract.  Add the coconut nectar last and mix well until everything is well-combined.
2. Scoop a small amount into hands and roll into shape.  This step is a bit messy as the coconut nectar is quite sticky, but that’s part of the fun of cooking!
3. Place macaroons into the freezer for a few hours.  Sprinkle with some extra coconut flakes and serve cold.

Sweet ‘n’ Sexy Vegan Banana Foster

This is probably one of the easiest banana dessert recipes you’ll hear for a while! If you have the 5 simple ingredients and 5 minutes, then you have everything you need to make this fantastic little treat.

xoxo

Becky

Sweet ‘n’ Sexy Vegan Banana Foster

Ingredients:

1 Banana

1/2 tsp Unsweetened Coconut Flakes

1/2 tsp Cinnamon

1/2 tsp Coconut Sugar

1 tbsp Coconut Oil

Directions:

Place all dry ingredients in a bowl & mix together. Heat 1 tbsp of coconut oil to pre-warmed skillet. Stir in cinnamon and coconut sugar and let the mixture heat for one minute. Cut your bananas in half lengthwise, then crosswise. Place the banana pieces into the skillet with the coconut sugar for about 20 seconds. Turn the bananas once and cook for another minute. Remove the bananas from the pan so they don’t become mushy. Use the sauce in the pan to top the bananas and sprinkle coconut flakes over top! You’ve got yourself a sweet ‘n’ sexy banana foster!

Vegan Nutella Chocolate Fudge

I adore fudge. It’s such a delightful treat! This recipe is super easy, no-bake and rather sexy, if you ask me. Wink.

xoxo

Becky

Vegan Nutella Chocolate Fudge

makes 10-15 fudge squares

Ingredients:

• 1 cup homemade vegan Nutella – Find my recipe here – Vegan Nutella Recipe
• 1 cup almond butter
• 1 cup dates
• 2 tbsp high-quality cacao powder
• 1 1/2 tsp vanilla essence

• 1/2 tsp salt

Optional mix-ins:

• shredded unsweetened coconut
• chopped hazelnuts
• raisins

Directions:

1. Take the almond butter and add all the remaining ingredients at once and process until it reaches a smooth and creamy consistency. If adding any mix-ins, spoon your fudge batter into a bowl and stir this in.
2. Line a small bread pan with parchment paper and pour your fudge into the pan, smoothing it over with a spatula. Store in the freezer overnight before slicing into small squares and it is ready to serve. If you let it “melt” for about 10 minutes, you will get the perfect fudgy-consistency. However, if you are going to leave it at room temperature for longer than 1 hour, I recommend transferring it back to the freezer.

Vegan Apri-Nut Macaroons

I’ll admit, I’m on a bit of a coconut kick. I adore coconut flavored anything! And macaroons, are no exception. These bad boys are not only delish little treats, but they also give you great energy!

xoxo

Becky

Vegan Coconut/Apricot Macaroons

Ingredients:

• Salt: 1/4 tsp
• Vegan sugar: 1/4 cup
• Sweetened or unsweetened shredded coconut: 2 cups
• Dried Apricot: 1/2 cup
• Gluten free flour: 2 tbsp
• Sugar: 1/3 cup (if using the unsweetened coconut)
• Vanilla: 1 tsp
• Non dairy milk: 1 cup

Directions:

• Preheat oven to 350.
• Bring the milk, salt and sweetener to a boil, then whisk in the flour. Allow to boil for another 2 minutes, then reduce temp to med/low. Continue to cook until it becomes a mixture just a bit thinner than a pudding.
• Stir in the vanilla, then the coconut and excess sugar
• Make rounded balls with a teaspoon, and place them on the cookie sheet
• Bake for approx 15-16 minutes

You can then sprinkle or roll them in some cinnamon or shredded coconut & voila! Sweet, sweet macaroons 😉

 

The Everything In Your Crisper Smoothie

The name says it all, party people! I try to make this smoothie once a day and trust me when I say, it eats like a meal. Not only is it filling, it’s chock full of fruit and even MORE chock full of veggies! Yep, it’s the everything in your crisper smoothie 😉

xoxo

Becky

The Everything In Your Crisper Smoothie

1/2 cup unsweetened coconut milk

1/4 cup lemon water

1 tbsp almond milk yogurt (optional)

handful of blueberries

1 banana

4 large strawberries

handful of spinach

handful of kale

1/4 of a cucumber

1 carrot

2 stalks of celery

1 apple

1 tsp coconut flakes (optional)

Vegan Coconut Whipped Cream

I really have no words for this treat. It can be enjoyed on vegan desserts or just right out of the bowl! And best of all, it’s easy-peasy to make!

Enjoy!

xoxo

Becky

Vegan Coconut Whipped Cream 

Serves: 6

 

Ingredients

• 1 (14 oz) can Coconut Milk
• 1 teaspoon Vanilla Extract

Instructions

1. Place the can in the refrigerator overnight
2. Open the can and scoop the thick, creamy white part off the top (leaving the opaque, watery bit in the can)
3. In a large bowl, whip the coconut cream on high until medium/firm peaks form (you can pull the whip out and turn it up and the peak stays put)
4. Enjoy!! Lasts for about 3 days in the fridge, but will need a stir or rewhip

Vegan Carrot Cupcakes

Hoppy Easter EveryBunny!

Carrot cake is one of the most yummy cakes, in my opinion. So I wanted to share this lovely little recipe. Enjoy!

(Please note that I’ve omitted the raisins. I’m a simple girl, with simple tastes and I personally like my carrot cake sans raisins.)

xoxo

Becky

Vegan Carrot Cupcakes

Ingredients

2/3 cup sugar
1/3 cup vegetable oil
1/3 cup soy yogurt (plain or vanilla)
1 teaspoon vanilla extract
2/3 cup all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1 cup finely grated carrots
1/4 cup chopped walnuts

For icing:
1/4 cup Earth Balance margarine, softened
1/4 cup vegan cream cheese, softened
1 1/4 cups confectioners sugar
1 teaspoon vanilla extract

Directions

1. Preheat oven to 350˚F. Line muffin tin with paper liners or lightly coat with nonstick spray.
2. In a medium bowl, mix together sugar, vegetable oil, yogurt, and vanilla. Sift the dry ingredients together, then add to the wet ingredients, mixing until smooth. Fold in carrots, walnuts, and raisins.
3. Fill the cupcake liners 2/3 full and bake for 26 to 28 minutes.
4. While the cupcakes are baking, beat margarine and cream cheese together with an electric mixer until just combined.
5. Continue to beat while adding the confectioners sugar in small batches. Mix until smooth and creamy, then beat in the vanilla.
6. Once cupcakes are completely cooled, pipe or spread on cream cheese frosting, and garnish with chopped walnuts or coconut.

(Makes 12 cupcakes.)

Hippie What?

Hippie Snacks! That’s what.

I recently bought a bag of these delish coconut chips at a local organic shop near me and oh my gosh, I couldn’t believe something so simple could be so darn addictive! Ok, that’s not totally true. The yummiest things usually are the most simple. But still, I didn’t know what to expect with these Hippie Snacks, but wow was I impressed! They’re made from a nutrient dense superfood and naturally full of flavor. They take fresh slices of young coconut and roast them to the perfection.

With just three little ingredients (coconut, cane sugar, salt) these tasty bits of heaven are both sweet and satisfying all at once.

If you love coconut as much as I do, I highly suggest picking up a bag.

xoxo

Becky

 

Me-Oh-My Vegan Coconut Fudge

Fudge. Need I say more?

Fudge is such an indulgent treat and just so happens to be one of my favorites. Granted, it’s not the most healthy treat in the world, but sometimes you just need to live a little 😉

I’ve been to Banff, Alberta many times. When you live in Alberta, you tend to go there for a weekend mountain getaway. It’s a beautiful, majestic little town full of fun and unique places. One of the best places to get fudge, just so happens to be in Banff at a little place called “The Fudgery”. It has all kinds of fudge. Every flavor you can think of. I’m a simple girl, with simple tastes. I always got the plain old chocolate. And me-oh-my, it was worth every bite.

Now being vegan, I sadly can’t have that fudge anymore. But, I have a killer recipe that is sure to please any of you fellow vegans and fudge enthusiasts.

Please note that this recipe can be adjusted! This is the coconut recipe. If you wanted, say, a more minty taste you just need to omit the coconut and add peppermint extract and crushed candy canes. So after you try this flavor, give some others a-go and post in the comments what fudge is your favorite and I can help you adjust accordingly 🙂

xoxo

Becky

Me-Oh-My Vegan Coconut Fudge

• 1 Cup Dairy-Free, Semi-Sweet Chocolate Chips
• 3-1/2 Cups Confectioner’s Sugar
• 1/2 Cup Dutch Process Cocoa Powder
• 2 Tablespoons Dairy-Free Butter
• 1/2 Cup Regular Canned Coconut Milk
• 1/2 Teaspoon Vanilla Extract
• 1 Cup Unsweetened Flaked Coconut, Toasted

Lightly grease an 8 x 8 inch square baking pan.

In a large bowl, combine the chocolate chips, sugar, and cocoa. Separately, place the margarine and coconut milk in a small saucepan, and stir together over medium heat. Cook the mixture until the margarine has melted. Remove it from the stove, and immediately pour over the chocolate mixture. Let everything sit for a couple of minutes, and then stir vigorously to melt the chocolate and add the dry ingredients. Continue stirring until a completely smooth mixture forms. Mix in the vanilla, and quickly pour everything into your prepared pan. Smooth out the top and sprinkle the flaked coconut evenly over the entire surface. Press the coconut gently into the fudge with the palm of your hand. Let cool completely before cutting into squares.

Makes 32 Small Squares

Enjoy!

Dreamy Coconut Bars

Mmmm, coconut. Creamy, dreamy, delicious coconut. I don’t know about you, but I adore the stuff. Lattes, desserts, piña coladas. All of it. And these bars are no exception. Also, they are crazy easy to make! So next time you have a few minutes and are craving a yummy little treat, whip up a batch of these bad boys.

xoxo

Becky

Dreamy Coconut Bars 

Makes 6-8 bars

• 1 cup shredded coconut (unsweetened)
• 1/4 cup pure maple syrup
• 2 tbsp virgin coconut oil
• 1/2 tsp pure vanilla extract
• 1/8 tsp salt

Combine all ingredients in a food processor or by hand. Squish into any small container (about 7 x 5) and refrigerate for an hour before cutting. (Or freeze for 15 minutes.) Enjoy!