Desserts, RECIPES

Rice Krispies Squares

*Makes 9 squares

10 oz (283 grams) of mydandies vegan (also kosher) mini marshmallows

4 cups of nature’s path organic crispy rice

1/4 cup of vegan butter

1 tsp of vanilla

1. Melt butter in a large pot over medium heat on the stove. Once melted, add in the marshmallows and vanilla.

2. Stir the marshmallows until they begin to melt and combine. Take the pot off the stove and add in the crispy rice. Use a wooden spoon and mix until everything is well combined.

3. Line a 8 x 8 pan with parchment paper (My trick is to put the pan on top of the paper, trace the bottom and cut, voila !) Add in the mix. Using a spatula, evenly spread the mixture. Let it sit for an hour or so on the counter (until it firms up) or place it in the fridge for 30 minutes. Then cut into 9 squares

Yum !

Cristina for Peas & Peace

Desserts, RECIPES

Cashew & Lemony….. Energy Balls

*Makes 10

INGREDIENTS:

1 cup of raw cashews
1 cup of unsweetened shredded coconut (+ some to roll the energy balls in)
2 tbsp of pure maple syrup
1 tbsp of coconut oil
1 tsp of yellow goldenberry powder (Optional, it however gives them a nice colouring šŸ™‚ )
Freshly squeezed juice (1 small lemon)

DIRECTIVES:

  1. Put all ingredients in a food processor and blend until smooth
  2. Using a 1 1/2 inch scooper
  3. Roll in your hand to form a ball
  4. Lastly roll each ball in some shredded coconut

Keep refrigerated

Enjoy !!!

Cristina for Peas & Peace

Desserts, RECIPES

No Bake Strawberry Shortcake

Being not baked, you have the full flavour of the strawberries !!! Healthy dessert and gluten free !

*Makes 16 squares

Ingredients

Crust

  • Ā¾ cup of raw cashews (not soaked)
  • Ā¼Ā cupĀ of almond flour
  • 4Ā pitted dates
  • 2 tablespoonsĀ coconut oil
  • Ā¼ teaspoonĀ salt

Filling

  • 2 cupsĀ of raw cashew (soaked overnight)
  • Ā½ cupĀ of canned coconut milk
  • Ā¼ cupĀ coconut oil,Ā melted and cooled,
  • ā…“ cupĀ pureĀ maple syrup
  • 1 lemon
  • 1 tablespoonĀ pure vanilla extract
  • 2 cupsĀ small strawberries,Ā halved

Neutral oil to grease an 8 x 8 pan

Instructions

Line an 8Ɨ8ā€ pan with parchment paper and grease well with neutral oil. Set aside.

For the crust, add the cashews, almond flour, pitted dates, coconut oil and salt to a food processor and mix until it comes together. Press the dough evenly along the bottom of the prepared pan.

In a high-powered blender, combine all of the filling ingredients except for the strawberries and blend until the mixture is smooth and creamy.

Pour the filling into the prepared pan over the crust. Smooth out the top and tap the pan hard against the counter to even the filling. Press the strawberry halves into the filling.

Place in the freezer to firm up for 3 hours before cutting. Thaw at room temperature for 15 minutes before serving.

Store leftovers tightly wrapped in the freezer.

Cristina for Peas & Peace

Desserts, RECIPES

Soft & Chewy Peanut Butter Cookies *Gluten free

  • Makes 9 cookies, only 6 ingredients and done in 15 minutes !

Ingredients:

270 ml of chick peas (soaked overnight), cooked & drained or if you prefer and easier 1 can (540 ml) of chick peas (drained)
2 tbsp of vanilla
1/4 cup of agave
3/4 cup of creamy peanut butter
1 tsp of baking powder
Pinch of salt

9 roasted peanut halves (optional)

Preheat oven at 350

Blend all of the ingredients in a food processor until smooth. Scoop with an ice cream scooper into balls, lay them on a silicone lined 17 x 12 baking tray, flatten to about 1/2 inch thick and top with a peanut (you may add a chocolate drizzlle if you wish or any other topping).

Bake for 10 minutes.

Let cool and enjoy !!!

*Can keep in the fridge up to 5 days

Cristina for Peas & Peace

Breakfast, Desserts, RECIPES

Banana Muffins in 20 minutes !

*Makes 12 muffins

INGREDIENTS:

3/4 cup + 2 tbsp of soya milk
3/4 tsp of apple cider vinegar
2 vegan eggs (2 tbsp of ground chia seeds + 6 tbsp of water, mix in a small bowl and let set for 5 minutes)
1 ripe mashed banana
1/3 cup of coconut sugar
1/4 cup of tahini
2 cups of all purpose flour
1 tsp cinnamon
1 tsp of baking soda
1/4 tsp salt

powdered sugar (optional)

INSTRUCTIONS:

  1. Pre heat your oven to 350 degrees.
  2. Line a 12 muffin tin pan with paper muffin cups.
  3. In a large mixing bowl combine milk and apple cider vinegar and set aside for 5 minutes. After 5 minutes add egg mixture, mashed banana, sugar and tahini. Whisk together until uniform.
  4. Add in flour, cinnamon, baking soda, salt and gently mix with a wooden spoon without overmixing so that you keep little chunks of the banana intact.
  5. Using an ice cream scoop, evenly divide your mixture into your muffin pan and then tap the tray to remove any air bubbles. Bake for 20 minutes or until cooked when tested with a skewer. allow to cool for 5 minutes in the pan before transferring to a wire rack to cool completely.

I sprinkled them with powdered sugar šŸ™‚

Cristina for Peas & Peace