Cinnamon Coconut Pecan Vegan Icecream


My favorite time of the year is almost here!

That’s right, less than a week from now we’ll be cooking and baking all day, listening to carols and spending time together as a family. I LOVE how food oriented this holiday has always been for me. That being said, I am nowhere near ready baking-wise, but I know I will be.

So, here we are, in the middle of winter and I am making ice cream. I know, I know; but you know what? Someone will need desert on their holiday table so in case you’re that person, here you go. And even if you’re not, you can make this all year long. So there. Recipe justified.

If you try it, let me know! Post your pics to IG and tag me – I can’t wait to see what you think!

1 can of coconut cream, chilled.

1/4-1/2 cup maple syrup, based on preference

2 tsp cinnamon

1 handful of pecans, cut into pieces


  1. Put coconut cream, cinnamon and maple syrup and blend until combined.
  2. Put into ice cream maker and process based on instructions.
  3. Halfway through the process add about half of the pecans.
  4. Towards the end, add the rest of the pecans.
  5. Put into ice cream bowl/container and freeze for at least a couple of hours for firmer results or eat right away as soft serve.
  6. Enjoy with loved ones!


Vegan Pumpkin Ice Cream

It’s getting colder out here because my favorite season is here! And so, here in the US, there are pumpkins everywhere. I love the different shapes and colors of them and I want to put them all over our apartment.

I was raised without the beautiful pumpkins during fall and without foods involving orange pumpkins – we only have squashes and zucchini back home so not so much fun. It took me a while to get used to it when I moved here, but once I tasted a pumpkin pie I was in heaven! IMG_2441-1

I knew I had to make something pumpkin-flavored but being a novice in the area, I wasn’t really sure which way to go. This recipe has an ingredient not usually associated with ice cream – tofu🙂 I have recently made a chocolate mousse with tofu I am completely smitten with (see my Instagram) and so I wondered if I could maybe use tofu in ice cream. I gave it a try and I’m very glad I did because it gives it a super creamy consistency. Just what I needed. Then, the combination of the pumpkin puree and pumpkin pie spice…hmmm….what can I say? You HAVE TO try it!

Oh, and one more thing – no cashews, no nut milk and no sweetener😉 5 ingredients and a little love and you’re ready.IMG_2453-1

So, you wanna? If you do, here’s the recipe:


1 can pureed pumpkin

1/4 cup water

1 package firm tofu (16oz)

15 dates soaked in hot water for 15 minutes

1/5 tsp pumpkin pie spice


1. Add all ingredients into high speed blender and blend until super smooth. There’s not much water in the recipe because I wanted to make sure it stays nice and creamy so it might take a bit longer to get it blended. My blender did fine, about 2 cycles.

2. Chill the mix in the fridge – mine was warm from 2 blend cycles in my blender.

3. Process in ice cream maker based on manufacturer’s instructions until it becomes a soft serve consistency.

4. Transfer the mixture into ice cream container and enjoy immediately or freeze for a firmer consistency.

5. Sprinkle with some cinnamon and enjoy with loved ones!IMG_2448-1   IMG_2465-1

Apple Cinnamon Vegan Bread Pudding

Oh my goodness… I’ve got a good one for ya!

I’m sad to say that summer is over – we had a short one. BUT my favorite season is here – bring on the pumpkins, pumpkin spice, apples, hot tea…it’s time to cozy up! I love all colors that fall brings. That’s why moving to Seattle was such an easy thing – I missed 4 seasons and now I finally have them.

Talking about cozy, there’s nothing better than some bread pudding with hot coffee, tea, or milk. SO yummy. This one you see here? Disappeared in a day. No shame. I mean, it’s not the healthiest because of all of the bread, but the rest are good ingredients. Are you excited? Let’s do this:


2 cups almond milk

1/4 cup vegan butter

1/2 cup maple syrup

3 flax eggs

2 tsp cinnamon

1/4 tsp pumpkin pie spice

2-3 apples (depending on size), shredded and drained

1 tsp vanilla extract

1 baguette



  1. Preheat oven to 350F.
  2. In a pot heat milk and butter until butter melts. Cool off.
  3. Combine maple syrup, flax eggs, spices and vanilla and mix until completely combine, best with electric mixer. Slowly add milk mixture.
  4. Cut baguette into cubes and mix with shredded apples in a bowl. Move into round spring pan.
  5. Pour batter on top.
  6. Bake for about 50-55 mins until golden brown.


Recipe adapted from MomsWhoThink

Decadent Chocolate Ice Cream – Vegan

Who doesn’t like chocolate ice cream?

OK, I know there are some people who don’t like chocolate in general, but there are a lot of us who do so YAY to us because I made this amazing ice cream from only 4 ingredients that is so rich and creamy you won’t believe that there’s no heavy cream in it. Or any dairy. Or butter. YUM! Get your taste buds ready!


  1. 1 can coconut milk (full fat)
  2. 1 cup cashews, soaked
  3. 1/4 cup maple syrup, or more based on preference
  4. 1/2 cup cocoa powder
  1. Soak cashews over night.
  2. In a blender, mix all ingredients until smooth.
  3. Chill mixture in the fridge until completely cold.
  4. Put it ice cream maker and follow the manufacturer’s instructions – mine was done in 10 minutes!


Homemade Snow Cones!


I married my hubby almost 9 years ago in Hawaii. When we were planning our wedding he said his only wish is to marry me in Hawaii. Well, no problem there!🙂 We started planning things, thinking about dates figuring out what combination would be cool and then we realized we couldn’t wait over 6 months to do it so we were married about 2 weeks later. It was hopelessly romantic even though I was sick and had fever the whole time.

Hawaii is a magical place. It is also a place where I had shaved ice/snow cones for the first time ever. Boy oh boy, they were so amazing I couldn’t get enough! Every time I see snow cones somewhere I think of those 2 kids that got married during a beautiful hawaiian sunset, looking into each other’s eyes, having no idea what the future holds for them. We have come a long way since and so has my love for food, especially healthy food. And when I found out that my AMAZING Blendtec can make shaved ice I couldn’t wait to make it! And the juice? Simple – 2 ingredients. Ch-ch-ch-check it out😉


  1. ~ 4 cups of ice cubes
  2. ~ 1/2 cup of watermelon juice
  3. 2-5 basil leaves (based on taste preference)
  1. Blend the ice for 5-10 seconds in high speed blender until the ice is completely “shaved.”
  2. Put into cups and pack tightly.
  3. Blend watermelon and basil leaves together to create juice. Basil can be optional but is very healthy and yummy.
  4. Pour over ice and enjoy with loved ones!


Vegan Chocolate Fruit Wraps


OK, where do I begin?

Do I tell you about how I was driving home and all of a sudden this idea hit me like crazy and I had to go to store immediately?

Wait, I just did.

These wraps need no particular introduction. They can be your breakfast, snack, or lunch. Heck, even dinner. They are rich and nutritious and I can tell you right now that one of them will do it. You’ll be satisfied. Fully.

So what’s in them? Well, let me tell you.

– Organic wraps

– Homemade chocolate almond butter (YEEAAHHH)

– Bananas

– Strawberries

– You’re welcome🙂


  1. 5 organic wraps
  2. 1 cup almond butter
  3. 1/2 cup chocolate (I made mine with coconut oil, cacao powder and maple syrup)
  4. (or use store bought chocolate almond butter)
  5. ~ 1 banana
  6. ~ 5-8 strawberries
  1. Mix almond butter with chocolate, or use store bought chocolate almond butter.
  2. Spread over each wrap.
  3. Place a couple of pieces of strawberries and bananas at one side of wrap and roll.
  4. Cut in half.
  5. Keep in the fridge.


Red White Blue Chia Pudding


I finally got around to posting chia pudding. I know, it’s sad because it’s one of the easiest things to make. One of the reasons I hesitated until now is because I didn’t just want to post a plain simple chia pudding, not that there’s anything wrong with that. This weekend I thought about 4th of July, the Independence Day in the US and it hit me – red, white and blue! So here it is, with the blue layer not so blue😀


For those of you who’ve never had chia – why should you eat it?

– antioxidants

– plethora of vitamins

– fiber –  most of the carbs in them are pure fiber

– high quality protein


So how do you make it? Chia seeds are bland so it’s easy to add them to many different dishes and drinks so they boost nutritional value. When it comes to pudding, I feel like you have to be a bit creative in terms of adding flavor. For this pudding, I did blueberries with a bit of Organic Burst Spirulina powder (for color and nutritional boost), which you all know I love🙂 The middle layer is simply almond milk and vanilla extract and on top are pretty strawberries.

As always, I encourage you to make it your own in terms of flavor. I don’t like things too sweet so taste the mixtures before you add chia to make sure you’ll like them.

Bottom layer
  1. 2 cups of water
  2. 1 cup of blueberries
  3. 1 banana
  4. 3/4 cup chia
  5. 1 tbsp vanilla extract – optional
  6. 1 tsp spirulina powder – optional
Middle layer
  1. 2 cups almond milk, unsweetened
  2. 1 tbsp vanilla extract (add more if not sweet enough for you)
  3. 3/4 cup chia
  4. Strawberries, or any other fruit for topping
  1. Blend water, blueberries, banana and optional ingredients, if using, in a high speed blender.
  2. Pour into a bowl and add chia seeds.
  3. Stir until all combined. Scoop out with a ladle and pour into cups/mugs.
  4. Let sit until it thickens, about 15 minutes. In the meantime, prepare middle layer.
  5. Mix almond milk and vanilla extract – I blended it in a blender so that it’d foam up, just for fun.
  6. Pour into a bowl and add chia seeds.
  7. Stir until all combined.
  8. Make sure the bottom layer is solid before pouring the middle layer with a ladle.
  9. Let sit until hardens again.
  10. Decorate with desired fruits or sprinkles!
  11. Enjoy with loved ones.


Vegan Mint Klondike Ice Cream


Seattle is finally getting into summer mode and all I can think of is ice cream! I’ve been thinking of making healthy version of klondike for a long time, but I didn’t just want to make the basic kind. Then, one day, I was reading my favorite magazine – Better Homes and Gardens – and I saw an add for Klondike with all kinds of new flavors and then it hit me – MINT! But of course! I love mint so much I had no doubt these will be amazing. And so, I put the magazine down, grabbed my herb scissors and the rest was history.

You only need 3 ingredients for these bad boys, with toppings and actual mint leaves being optional. Let your imagination go wild with whatever toppings you want to add. Same goes for the actual ice cream! Add any other fruit, veggie or flavor to bananas and you have plethora of options for your simple and healthy ice cream. So, go on, make some tonight!

I find I like these a lot after my workout. A clean snack that’s great to replenish nutrients you lost during your workout. Done. You all know how much I love making my own chocolate so if you decide to go this route, instead of buying, here is a guide to making it.


  1. 4 bananas (I used 2 frozen, 2 fresh)
  2. 2 tsp mint extract
  3. chocolate
  4. optional
  5. 6 mint leaves (I put them in for color and some natural mint flavor)
  6. nuts for topping
  1. Blend bananas, mint leaves and mint extract in a food processor until smooth.
  2. Pour mixture into bread pan lined with saran wrap and cover with it as well.
  3. Let freeze completely in the freezer, best over night.
  4. Make chocolate or melt store bought.
  5. Pop ice cream onto a cutting board and slice into about half inch slices.
  6. Place parchment paper on a cookie sheet and then place cookie rack on top.
  7. Place slices on cookie rack and cover tops with chocolate.
  8. Let harden in the freezer.
  9. Turn slices upside down and completely cover in chocolate. Make sure the sides are covered too.
  10. Store in freezer.
  11. Enjoy with loved ones!
  1. The chocolate will harden fast because you’ll be pouring it over frozen slices so make sure to work fast. Feel free to make simple designs on top🙂


Vegan Almond Oat Coconut Cookies



THE best.

Do you like cookies?

Is that even a question?


These cookies have been inspired by Girl Scout Samoa Cookies and Fudge Stripes Shortbread cookies. It’s like the two had a baby cookie😀

My cookies have oat flour, almond flour, coconut oil, coconut, vegan butter and maple syrup as main ingredients. They are crumbly and soft on the inside and crunchy on the outside. And because they’re made with healthy ingredients don’t feel bad to have them for snack. In fact, I highly recommend it.

Oh, and the chocolate drizzle? A must! All homemade, so no worries.

I kept mine in the fridge because I wanted to make sure the chocolate stays solid and because I like it to be cold. They got a bit chewier, but not too much.

Enjoy and let me know if you make them!IMG_1564-1

  1. 2 cups of oats, blended into flour
  2. 2 cups of almond meal (I used dry almond pulp I had left over from making almond milk)
  3. 1.5 cup shredded coconut
  4. 10 tbsp ice cold water
  5. 1/4 cup COLD coconut oil
  6. 1/4 cup COLD vegan butter
  7. 1/4 cup COLD maple syrup
chocolate for drizzle
  1. 1/2 cup coconut oil
  2. 1/2 cup cocoa butter
  3. about 1/2 cup cacao powder
  4. 1/4 cup maple syrup – more or less based on preference
  1. Preheat oven to 350F.
  2. Combine oats, coconut and almond meal in a bowl and add cold coconut oil and vegan butter.
  3. Mix with hands fast because you don’t want the butter and oil to melt. This will form a crumbly dough.
  4. Add ice cold water and mix into a dough.
  5. Then add maple syrup and mix again. The dough will become pretty wet, but that’s ok.
  6. Cut off about a quarter of third of the dough and roll with a rolling pin or pastry roll into a thin, cookie-like thickness. If the dough is sticking to the roll too much, press into cutting board with hands.
  7. Keep in mind that the dough will not rise so roll/cut into the exact desired size.
  8. Use a flower shaped cut out to make cookies, baking 12 cookies per sheet. I yielded 22 cookies but you may end up with more or less based on the thickness of the dough.
  9. Bake for 15 minutes until golden brown. If you’d like more crunch bake in 5 minute increments until they get as crispy as you like.
  10. Let cool on cookie rack.
  11. While the cookies are cooling make chocolate by melting the oil, butter and melting syrup and adding cacao powder, while mixing, until nice and thick. See notes.
  12. Enjoy with loved ones!
  1. Keeping the oil, butter and syrup cold will help with the dough sticking together. Once you have a dough formed with all ingredients you don’t have to worry about it falling apart because the oats will absorb water and therefore keep everything intact.
  2. I drizzled the top first, let cool off in the freezer and then I dipped the bottoms, flipped them upside down and put in the freezer again. Once solid I stored them in a sealed container in the fridge.




Vegan Chocolate Chips


Chocolate chips. Do they need an introduction? An explanation? A direction on how to use them? Nah…But I do have to share them with all of you because they’re so yummy and good and easy to make – I know I say that about all of my recipes😀 I showed you guys how to make chocolate before and I stand by my “make it your own” rule. Adjust the sweetener levels to your liking and you can even adjust the cacao butter level if you’d like less of it. I used to do half and half ratio for coconut oil and cacao butter, but I found out that I (and my stomach) like a bit less of cacao butter, usually about half the amount of coconut oil.

These can also be made with just coconut oil, cacao powder and sweetener of choice, but I think adding cacao butter benefits them greatly – mostly, it helps keep their shape longer as it doesn’t melt as fast as coconut oil.

If you want to see a short video of me making them, go here.

Make them and add them to anything you’d like. I love them in my purple sweet potato pudding!


  1. 1 cup coconut oil
  2. 1/2 cup cacao butter
  3. about 1 cup of cacao powder
  4. about 1/3 cup of sweetener of choice (adjust based on preference)
  1. Melt coconut oil, sweetener and cacao butter on low heat.
  2. Be careful not to bring to boil.
  3. Once everything is melted, add cacao powder little by little until creamy consistency is achieved.
  4. Let the mixture cool down a bit, but not so as is hardens.
  5. Line baking sheet with parchment paper.
  6. Pour into decorating cupcake bag or a ziploc, cut off small triangle on the bottom and make chocolate chips.
  7. Once all mixture is used up place baking sheet into freezer.
  8. Store in the freezer or fridge.
  9. Enjoy with loved ones!