Vegan hazelnut-chocolate muffins


What you’ll need:

1 C all purpose flour

3/4 C coconut flour

1 Tsp baking powder

1 Tsp baking soda

1/4 Tsp salt

2 Tbsp cocoa powder

1 C almond milk

1 non fat soy yogurt plain

1 Tbsp brown sugar

3 Tbsp Tate + Lyle Hazelnut flavored syrup

1 egg

1/4 C applesauce

What you’ll do:

Preheat oven to 375

In a large bowl combine all dry ingredients thoroughly

Add milk and yogurt and combine

Add brown sugar and the flavor syrup and combine

In a small bowl whisk egg briefly then add to the large bowl and stir to combine

Add applesauce, if mixture is too thick add another 1/4 C

Spoon into a greased muffin pan with liners

Bake for 15-20 minutes until they are browning and a toothpick comes out clean

I topped my muffins with granola


{paleo} Vegan-Raw Almond Joy Bars


What you’ll need:

For the crust:
1 C raw almonds
1 1/4 C dates
1 Tsp agave nectar

For the filling:
1 large or 2 small avocados
1/4 C almond milk (more if filling is too thick)
1/2 C and 1 Tbsp shredded coconut
2 Tbsp coconut butter
2-3 Tbsp cocoa powder (start with 2 then add more depending on how chocolatey you like it)
1 Tsp vanilla

What you’ll do:

In a food processor combine almonds, dates and agave

Spread mixture onto a piece of wax paper on a baking sheet

Top with another piece of wax paper and roll out with a rolling pin (the mixture should cover about 2/3’s of the baking sheet

Place crust in fridge and let set up for 30 minutes

In a blender combine all filling ingredients

If too thick to blend add more almond milk 1 Tbsp at a time

Add more cocoa if wanted

Spoon mixture on top of crust

Place back in refrigerator for at least 15 minutes

Top with additional shredded coconut and almonds if wanted


Making Vegan Cheesecake on Good Things Utah

click here to watch me make vegan cheesecake

I always love to go on Good Things Utah. The set beautiful, the hosts are all amazing and I love to be able to share my recipes with all of the viewers. I hope you try, and love, this recipe as much as I do. As much as I try not to I still crave cheesecake. I have found this satisfies that!! And it’s super easy. Be sure to let me know what you think when you make it. Tag me in your post!

{vegan}{raw} Peach Cheesecake


What you’ll need:

2 C walnuts

10 dates

1 orange (juice & zest)

1 1/2 C cashews (raw and soaked overnight if possible)

2 Tsp vanilla

1/4 C coconut oil

1 lemon

4 fresh peaches

2 Tbsp dried pineapple (optional)

1/4 C fresh currants (optional)

Springform pan

What you’ll do:

In a food processor combine walnuts, dates, juice from 1/2 the orange and zest from 1/2 the orange

Spread the walnut mixture in the bottom of the springform pan

In a blender combine cashews, vanilla, coconut oil, juice and zest from the other half of the orange, juice from the lemon

Blend until smooth

If too thick add small amounts of water until it is a thick, creamy consistency

Pour cashew mixture over crust

Cover with plastic wrap and place in freezer for 1-2 hours until firm

Cut peaches up and mash slightly

Remove cake from the freezer and top with peach mixture

Sprinkle dried pineapple and currants on top


Raspberry, rhubarb + blueberry rice pudding


What you’ll need:
1 C uncooked brown rice
2 C water
1 small container of raspberries washed
1 small container of blueberries washed
2 rhubarb stalks peeled and chopped into bite size pieces
1/4 C sugar
1/2 water
1/2 can of coconut milk
1 Tbsp vanilla
1 Tbsp maple syrup

What you’ll do:
Cook brown rice according to directions (bring 2 cups of water to a boil, add 1 cup rice, reduce heat and simmer for 40 minutes covered)
While rice is cooking combine other 1/2 C of water, blueberries, sugar and rhubarb
Let simmer over medium low for 10-15 minutes until soft
Once rice is cooked add coconut milk, vanilla and maple syrup
Combine thoroughly
Add blueberry/rhubarb mixture
Add raspberries last


Vegan chocolate cheesecake


What you’ll need:
1/2 C rolled oats
1/2 C walnuts
6 dried apricots
3 Tbsp agave nectar

2 C cashews (soaked in warm water for at least 30 minutes)
3/4 C water
1 Tbsp vanilla
Pinch of sea salt
1/3 C maple syrup
1/3 C agave nectar
1/3 C coconut oil (melted)
1/3 C coconut butter (melted)
1/2-2/3 C cocoa powder (use less for a more mild chocolate flavor)

What you’ll do:
Heat oven to 350
Grease a muffin pan (I use extra virgin olive oil spray)
In a food processor combine oats and walnuts until fine
Add apricots and agave nectar
Blend until thoroughly combined
Spoon mixture evenly in the muffin pan
Bake for 5-10 minutes until golden brown
Let cool
In a blender combine cashews, water, vanilla and salt (I use a Blendtec)
Add coconut butter and mix
Add coconut oil and mix
Add maple syrup and agave and mix
Add cocoa powder and mix
Pour mixture on to cooled crust
Cover with plastic wrap and freeze for 2 hours
Eat or place in the refrigerator for up to 2 days


(I garnished mine with cocoa powder)