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

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.

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

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

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.

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!

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!