Dairy Free No-Churn Chocolate Ice Cream

For me Ice Cream is a 24/7 365 day a year food group, but now that it is pushing 100 all over the country I guess you could say it was a good time to let you in on my secret healthy No-Churn Ice Cream!

For starters, it is dairy-free, gluten-free and refined sugar-free so everyone can enjoy it! Just make sure you leave some wiggle room for freezing (it took about 6 hours) and you are gold!

Ingredients

·         2 cups coconut ice cubes

·         ½ cup Almond Milk

·         1/4th cup Honey

·         3 Tbsp. Cocoa Powder

·         Pinch of salt

·         1/4th Cup Nut Butter    

Instructions

·         Blend all the ingredients and put in a container. Freeze for about 6 hours, until solid.

·         Serve by itself, or top with some goodies like chocolate chips and coconut!

·         Grab a spoon and enjoy!

Vegan & Gluten Free Grasshopper Cookie Cups

I don’t know about you, but when it comes down to cookies going gluten-free doesn’t really hold the best options. Thankfully this recipe makes up for all of the moment’s when you questioned a baked good that wasn’t made of flour.

This cookie cup tastes like a chocolate brownie filled with a creamy mint filling that perfectly mirrors the flavors of mint chocolate chip ice cream!

So, without further ado here’s the recipe!

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Ingredients

Cookie Cup

• ½ cup (125g) SunButter

• 1/3 cup (105g) maple syrup

• ½ cup (50g) cocoa powder

• ¼ cup (25g) almond flour

• 1/2tsp baking soda

• ½ tsp salt

Filling

• 1 cup coconut cream

• 1 tbsp. maple syrup (optional)

• 1 tsp mint extract

• 1/8tsp spirulina

• Mini chocolate chips for sprinkling

Directions

Preheat the oven to 350 F. Coat the bottom of a full sized cupcake tin makes about 6-8 cups and bake for 20-25 min to make 6-8. For mini cups the recipe makes 20-24 cup, baking them for 12-15 minutes.

Let cool and then fill with mint cream and top with chocolate chips!

Hope you enjoy!

-Sonya

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Chocolate Raspberry Smoothie Bowl

I don’t know about you but when it comes to the morning I love to start things off with a bang and if you have seen my Instagram stories, you know that means a smoothie bowl! I love that a smoothie bowl tastes like my favorite frozen dessert while still offering you a nutrient dense and fun way to start off your day!

Now, I’m a morning person, so don’t limit yourself to just breakfast with these babes. I like to make the filling by adding fiber, healthy fats, protein and vegetables to make sure that I’m getting a meal that tastes like dessert, but also offers all the nutrients needed for a well-rounded meal!

This smoothie is a go when I am in the mood for something a little less sweet because of the raspberries and non-dairy yogurt. I also add in two optional ingredients, the first being flax to add in fiber. This is so that you can digest the smoothie easier, but you can either skip or use chia seeds instead. The second ingredient is gelatinized Maca root powder, I take this to help balance hormones and it also adds a caramel flavor that’s really good! You can find both of these products by clicking here !

Okay, so now you know all the details, let’s get on to the ingredients list!

Ingredients

• ½ cup frozen banana

• ½ cup frozen butternut squash

• 1/3rd cup frozen raspberries

• 1 cup non-dairy milk

• 1 tbsp. Homemade sunflower butter

• 1 tbsp. cocoa powder

• 1 tbsp. flax meal

• 1 tbsp. non-dairy yogurt

• 1 tsp. Gelatinized Maca powder

• 1 scoop protein powder (not shown)

Directions

• Blend it all up

• Pour into an aesthetic bowl and top appropriately…aka with all your favorite goodies!

• Enjoy!

So there you have it folks, an easy, delicious and nutritious way to start your day off right!

Let me know what you guys think in the comments below and show some love by hitting that like button!

Thank you so much for stopping by

Love always,

Sonya

Quick and Easy Vegan SunButter Chocolate Mousse // Valentines Day

I don’t know about you guys, but when it comes to Valentine’s Day treats the options are endless. The problem is that these options are usually not so much dairy free and gluten free. Plus making something is more of a romantic gesture then a store bought box of chocolates (Not that I will ever say no to them).

So in order to combat the issue at hand my friend and I came up with a gluten, dairy free, chocolate filed and EASY recipe to whip up for your special someone.

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So, now that you know how much you need this recipe in your life this Valentine’s Day, or any day, here it is!

Ingredients

·         1 Cup Coconut (Or Greek ) Yogurt

·         1/4th Cup Creamy SunButter

·         Pinch of Salt

·         2 Tbsp Cocoa Powder

·         Sliced Strawberries

·         Chocolate Chips  

Mix the yogurt and sun butter together and spoon half of the mixture into jars. Add in cocoa powder and salt into the other half of the mixture and mix together. Spoon the rest into the jar and then top with strawberries and chocolate chips. Serve to your special someone, and enjoy!  

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Vegan Sunflower Butter Chocolate Pie

Vegan Sun Butter Chocolate Pie

I’m not sure about you guys, but when it comes to the holidays the most important thing is of course family, but the second most important is always dessert! I always loved making fun new treats, but this became a bit harder to recreate when I went dairy and gluten free. I was determined to remake some boss desserts so that when my healthy treats came out, all else was forgotten.

I have had some really good recipes so far but this one takes the cake. Get it…cake…or pie I guess.

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Anyways, this recipe was inspired by the classic peanut butter pie and I have to say, I ended up liking it better than the classic. SO without further adue here’s the recipe!

Ingredients

Crust

·         1 & 1/2 cup pitted and soaked dates.

·         1 tsp. salt

·         1 cup oats

·         1 tsp. vanilla  

·         2 tbsp. coconut oil

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Sun Butter Layer   

·         1 & ½ cup sun butter

·         2 cups whipped coconut cream ( I used a store bought brand but you can make your own as well!)

·         1 tsp. vanilla  

·         3 tbsp. maple syrup

        Chocolate Layer

·         3/4th cup cocoa powder

·         1 cup whipped coconut cream

·         1 tsp. vanilla

·         1 tsp. salt

·         ½ cup pitted and soaked dates   

·         1/4th cup date water

 

Directions

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For the crust soak the dates in hot water for about 15 minutes or let soak overnight in the fridge. Save the water for the individual layers.

Pulse all ingredients for the crust together and then press into the pie plate. Let set in the freezer while you make the layers.

For the Sunflower Butter layer use a mixing bowl and fold ingredients together until combined. Pour into pie pan and let set in the freezer.

For the chocolate layer blend all ingredients until fully combined. Add in more of the date water if needed to blend but make sure the moisture does not become watery, but keeps a thick and creamy consistency.

Pour in the last layer and let sit in the freezer.


Top with your favorite toppings such as nuts, coconut, chocolate, ice cream etc.

Here I used coconut whipped cream and shaved dark chocolate!

Bring to your next party and watch your guests as they stare in awe of this beautiful creation!

and THEN enjoy.

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Chocolate Protein Balls

Chocolate Protein Balls

I don’t know about you guys, but do you ever find yourself in DESPERATE need of a pick me up…

…preferably chocolate?

Well this is probably one of the most perfect solutions to that problem. Not only are these a sweet treat, they are packed with healthy fats and protein that will satisfy your cravings, help you to feel full, and provide nutrients in your body. 

 INGREDIENTS

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• 1 cup almond meal

• 6 dates (Pre-soaked in warm water for about 30 minutes)

• 1 heaping Tbsp. Almond Butter

• Fat from the top of a can of Coconut Milk

• 1/4 cup Shredded Coconut 

• 3Tbsp. Cocoa Powder

• Pinch of Salt

• Generous dash of Cinnamon

• 2Tbsp. Chia Seeds

• 1/4 cup Hemp Seeds 

DIRECTIONS
Soak dates in warm water for about 30 minutes until soft.

Blend everything together until everything is combined.

Hand roll into balls and then roll in cocoa powder, cacao nibs, coconut, etc.

Let them set in the freezer for about half hour, store in the fridge and enjoy!

Raw Vegan Birthday Cake

I don’t know about you, but combining food intolerances and birthday cake means a good amount of disappointment...

That is a disappointment if you don’t start thinking out of the box!

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After the end of my lovely candida diet where sugar was a no go, I was able to incorporate some sweets again and decided that instead of going with anything store bought I would get resourceful!

I had seen a recipe for a raw vegan cake and had been wanting to try one for a long while so I figured it was the perfect time to begin trying! The first year I attempted a double chocolate raw vegan cake, and it turned out smashing. Even my skeptical family members had little to poke fun at because heck, it was awesome. This year I decided to take a crack at it again, only this time with a coconut chocolate cherry Raw Vegan cake!  

Here’s the semi-exact recipe…

Crust

The crust was a last minute scramble of sunflower seeds, walnuts, dates, and a smidge of almond butter, for experiment's sake…

·         1 cup Sunflower Seeds

·         6-7 soaked Dates

·         Pinch of Salt

·         1 cup Walnuts

·         2Tbsp Almond Butter

Blend in food processor until roughly chopped.

Spread mixture evenly across the bottom of a pie dish and place in freezer.

Layer #1

The first layer was simply Cashews, Coconut milk, and Dates for a creamy coconut layer.

For this layer, you will need soaked cashews. You can soak them in cold water for about 5 hours or in hot water for 2 hours.

·         1 cup soaked Cashews

·         5 soaked Dates

·         1/3 can full-fat Coconut milk

·         1 tsp Vanilla

Blend together and spread evenly in pie pan, then place in freezer.

Layer #2

The second was the same coconut, cashew dates but to flavor it I added about 3/4th cup frozen cherries. This layer would have been awesome with a hint of lemon juice.

·         1 & ½ cup soaked Cashews

·         5 soaked Dates

·         1/3rd can full-fat Coconut milk

·         3/4th cup Frozen Cherries

·         2 tsp Lemon juice

Blend it like it’s hot, but store it in the freezer…

Layer #3

The third layer was again coconut, cashew, and dates with about ½ cup cocoa powder and a pinch of salt.

·         1 & ½ cups Soaked Cashews

·         6-7 Soaked Dates

·         1/3rd can full-fat Coconut Milk

·         2tbsp Maple Syrup

·         Pinch of Salt

·         1/3rd cup Cocoa Powder

This will be your last layer so let it freeze then top with your favorites! I used coconut and since I am not a vegan I added some honey on top, but feel free to jazz this one up however you would like!

Let me know if you have any Bomb Vegan cake recipes up your sleeve, or if you decide to give this one a try let me know!

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Low Sugar Smoothie

Chocolate Cherry Almond Smoothie Bowl

When I began the candida diet I quickly found out that my sweet tooth was extremely limited. Limited that is, until I found out that you can make smoothies that taste and look like Ice Cream!

Unfortunately most smoothie bowl recipes include bananas which are too high sugar for the Candida diet so of course I had to create my own recipe. My goal here was to keep it lower in sugar while keeping the taste and consistency on point.

So here is the smoothie recipe you have been awaiting for!

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Ingredients

·         1/3rd cup frozen Dark Cherries ( Make            sure they are not sweetened*)

·         2-4 ice cubes

·         1 Tbsp. Almond Butter

·         1 Tbsp. Avocado

·         2Tbsp Anthony’s Pea Protein

·         1 Tbsp. Cocoa Powder

·         Handful of Spinach or Kale

·         2-3 drops of stevia

Top with my Chocolate Granola, Chia Seeds, Cashews, Coconut, etc. & Enjoy!

5 Ingredient Gluten Free Granola

As you might know or not know I am a HUGE chocolate fanatic. I also am quite fond of creating healthy foods that can pass as a dessert or a meal! This Chocolate granola meats all the requirements of a healthy gluten free, dairy free, sugar free, vegan alternative to the sugar and additive filled products you might find in the cereal aisle.

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INGREDIENTS 

·         1 cup Gluten Free Oats

·         1/4th cup Cocoa Powder

·         2 Tbsp Coconut Oil  

·         Pinch of salt

·         Sweetener to taste

Mix all the ingredients together.

Feel free to add any extras you might enjoy such as coconut flakes, sunflower seeds, Pumpkin seeds, cinnamon, vanilla, etc. The beauty of this recipe is that it’s so simple and adjustable to whatever you prefer!

You can also chose to eat it raw or toast it in a skillet on medium heat for about 5 to 10 minutes.

Once it are done enjoy as a meal, snack or topping for your favorite treats such as ice cream, yogurt and smoothies!