4 Ingredient Bliss Balls – Vegan

Easy Vegan Bliss Balls

Everyone loves a rich and decadent bliss ball. Or multiple bliss balls if you’re feeling adventurous. So today I’m bringing you some awesome 4 ingredient bliss balls. Four simple ingredients that I’m pretty sure almost everyone has in their kitchen. But if you don’t, then you should stock up on them for emergencies just like this one.

There are many beautiful things that you can do with bliss balls. They’re a great snack and are easily transportable. You can take them to work or wherever you’re going for the day and snack on them whenever the mood strikes. You could also throw them on top of your oatmeal or banana ice cream for some added chocolatey goodness. Really, the possibilities are endless. Get creative with them!

I love these because they are so easy to make! They’re basically impossible to mess up and you can have them done in 20 minutes. Making a big batch at the beginning of the week for quick and easy snacking is a great idea but I can’t promise that they’ll last too long!

Gluten Free Bliss Balls
4 Ingredient Bliss Balls

makes 10-12 medium sized bliss balls

1 cup dates
1/2 cup oats
2 tablespoons cacao powder
2 tablespoons maple syrup

Blend together all ingredients in blender or food processor. Remove from blender. Let chill in fridge for 20-30 minutes to make the dough easier to roll. Roll into medium sized balls. Top with cacao powder, coconut, or any other topping desired. Serve, enjoy!

Blackberry Cheesecake Chia Parfait – Vegan

Blackberry Chia Pudding Recipe
Something really awesome happened the other day. Blackberry cheesecake chia parfaits. Yesss. This recipe is a spinoff of this cheesecake recipe that I posted the other day and honestly, I don’t know which is better. My advice is to make them both, eat them both, and very soon you’ll love them both. It’ll be a beautiful thing.

Chia pudding is one of those things that I love but don’t eat very often. Then when I do eat it again I’m always questioning why I don’t have it more often. It is so so easy to make, packed full of all kinds of good things like Omega-3’s and antioxidants, and so filling as well. If you pair the chia goodness with fresh blackberries and some blackberry cheesecake then you have yourself a quick and nutritious snack that’ll keep you happy for hours to come!

Gluten Free Blackberry Parfait
Blackberry Chia Parfait

makes 2 parfaits

Chia Pudding:
1 cup coconut milk
3 tablespoons chia seeds
Drop of vanilla

Stir together all ingredients. Place in refrigerator for 1 hour, stirring every so often. Remove from fridge.

Cheesecake Mixture:
2 cups blackberries
1 cup cashews
3/4 cup coconut shreds
1/2 cup dates
2 tablespoons coconut milk
2 tablespoons maple syrup

Layer with cheesecake mixture. Top with fresh berries, cinnamon, and pomegranate seeds. Serve, enjoy!

Blackberry Coconut Cheesecake Bars – Gluten Free & Vegan

Blackberry Coconut Vegan Recipe

These blackberry coconut cheesecake bars are something special. You can have these made in 30 minutes tops, plus the stage of allowing them to set up. Aw yesss. I’ve been loving blackberries lately. They’re not in season here which is no fun and means that it’s slightly pricey to sustain the blackberry love. But it’s all worth it to be able to sit down with a nice slice of blackberry coconut cheesecake and enjoy it while the snow is falling outside.

The crust of this cheesecake is pretty much the basic recipe that I use for most of my raw crusts. It’s also dangerously good to the point that I end up eating half of it before it goes in the pan. Whoops! Add a creamy blackberry cheesecake with a bit of coconut to that crust and you have complete blackberry bliss. Let’s get to it!

Blackberry Coconut Recipe Gluten Free Vegan
Blackberry Coconut Cheesecake Bars

makes 4-6 bars

Crust:
2 cup dates
1 cup oats
1/2 cup almonds

In your blender or food processor blend together all ingredients. Press into parchment paper lined 6×10 pan. Set aside.

Cheesecake:
2 cups blackberries
1 cup cashews
3/4 cup coconut shreds
1/2 cup dates
2 tablespoons coconut milk
2 tablespoons maple syrup

Coconut sugar
Melted chocolate of choice
Frozen coconut cream

Blend together all ingredients except coconut sugar, chocolate, and coconut cream in your blender until smooth. Pour into pan. Place in freezer to set up for 1-2 hours. Remove from freezer, let thaw. Top with coconut sugar, chocolate, and coconut cream if desired. Serve, enjoy!

*Cheesecake can be stored in the fridge for up to 7 days or 2-3 weeks in the freezer.

Easy Cheezy Kale Chips

Baked Kale Chips Recipe
Hi friends! As you guys know by now, I’m not a fan of vegetables. Well, I wasn’t a fan of vegetables. I think that is changing though. What!? It’s true and it’s a beautiful thing. I’ve been trying to think of new snacks that I can take with me to my “real job” lately because a person can only eat so much dried mango before they either begin to hate mango or go broke trying to buy enough mango to sustain the habit. So here we are with a pretty addictive recipe for kale chips.

I believe that our tastebuds are able to be altered with a bit of persistence and influence from ourselves. I know that sounds crazy but hang with me for a second!
I used to be someone who wouldn’t touch any fruits or veggies ever. That’s not an exaggeration either. Eventually I began to get more into health and fitness and slowly but surely things started changing. I still can’t eat a banana in it’s natural state but I can easily eat 10 of them blended into a smoothie. That doesn’t make sense, I know. That’s how it is though!
Basically, if your tastebuds are used to eating nothing but processed foods, then that’s what they’ll like. That doesn’t mean that your destined to eat those foods forever. If you slowly start to make the changes then your body will get it and before you know it you’ll be craving kale chips instead of packaged goodies.

Try new things, experiment, have fun! I’ll help you get started!

Kale Chip Recipe
Easy Cheezy Kale Chips

serves 3-4

6 cups kale leaves, washed and dried
3 tablespoons nutritional yeast
1 tablespoon coconut oil, melted
Salt, to taste
Pepper, to taste

Preheat your oven to 300F degrees. Place kale leaves (make sure to get out any of the thick stems!) into a large bowl. Pour coconut oil on top of kale and massage it to coat it evenly. Add in nutritional yeast, salt, and pepper. Massage kale to evenly distribute toppings. Spread kale out on a parchment paper lined baking sheet. Bake for 15-20 minutes until kale is crisp. Remove from oven. Cool. Serve, enjoy!

Mint Brownie Blizzard – Vegan & Gluten Free

Raw Vegan Mint Brownie Blizzard
Last night I was driving home from work and it hit me. What exactly hit me?! Well I’ll tell you. I had an idea for a new blizzard recipe. It just came to me in an instant as I was driving at an exceptionally slow speed behind another car. I channeled that frustration into something great. Yesss! It’s true and it’s great.

What we have here is the queen of all mint blizzards. She’s really something special. Gooey chocolatey brownie bits dispersed into a fresh and cool banana ice cream. I tossed some spinach in for some extra color (and nutrition) so let’s all be excited about that too! There’s probably enough here for 2 or even 3 people but I ate it all after I snapped these pictures and I bet that you’ll want to do the same. Just let it happen, no regrets!

Gluten Free Vegan Blizzard Recipe
Mint Brownie Blizzard

serves 1-2

Brownie:

1 cup dates
1/2 cup oats
1/4 cup mint leaves
2 tablespoons cacao powder
1 tablespoon sunflower seeds

In your blender or food processor blend together all ingredients. Remove from blender and set aside.

Ice Cream:
4 frozen bananas
1/2 cup coconut milk
1/4 cup mint leaves
A handful of spinach
Cacao nibs (optional)

Blend together all ingredients. Add half of the brownie mixture to the ice cream and blend together to disperse pieces of brownie into the ice cream. Remove from blender. Top with pieces of brownie and cacao nibs if desired. Serve, enjoy!

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