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!



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.


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!


Raw Thumbrint Cookies


Lately, I feel like I’ve been so busy I don’t have time to do anything besides working and being a mom. I got a new job that I’ll be starting soon, which is part of stress that has been on my plate. I haven’t been cooking and baking as much, which I hate, but it should become a bit better.

The problem with being super busy and stress is that the food I eat is not always the best for me because I’m in a rush. How many times have you thought “oh I wish I had a simple, yet nutritious snack right about meow?” I know I have, a lot. Look no further! These raw cookies are delicious, nutritious and 5 ingredients only!


  1. 1/2 cup sesame seeds
  2. 1/2 cup flaxseed
  3. 1/4 sunflower seed
  4. 2 cups dates, soaked for 15 minutes
  5. chocolate for topping
  1. Soak dates in warm water for 15 minutes.
  2. Blend in the food processor until smooth.
  3. Mix with the seeds and form little balls.
  4. Press into baking sheet covered with parchment paper.
  5. Melt chocolate or make your own and pour on top.
  6. Let sit in the fridge until chocolate hardens, then store the leftovers in there too.
  7. Enjoy with loved ones!


2 Ingredient Blueberry Icecream

I make banana ice cream a lot. A LOT. People always ask me what I use to make it and almost never believe me when I tell them it only has one ingredient. After a little explanation they become believers. Banana ice cream is really the simplest frozen treat you can make. It only requires frozen bananas and desired toppings. I try to make sure I have 2-3 bananas in my freezer at all times. Depending on your freezer they stay pretty nice for about a week, or even longer. If you don’t make ice cream, you can always use them in your smoothies, so nothing is wasted.

For this one, I used blueberries and bananas, but feel free to mix whatever frozen fruit you like as long as you make sure there’s at least one banana to get the nice and creamy consistency. Heck, add some spinach while you’re at it.


As hard as it is to believe, you really only need bananas for the basic banana ice cream. The secret? Food processor. A blender won’t do it. You can try, but you will most likely need to use milk in order for the blender to be able to chop it all up. And in the end, the consistency won’t be as creamy as it could be.

So, here’s what to watch out for while making it in a food processor:

1. At first, your machine will dance on the counter as if it was Saturday Night Fever.

2. Then all the bananas will get chopped up and it’ll look like shaved ice (even more so if there is other fruit because it’ll give it more of a sorbet look).

3. Next, a huge mass forms and it will go around, looking as if it was pole dancing. No biggie, keep going.

4. Last stage is when that big mass breaks down and looks like a soft serve. It’ll be all pretty quick so make sure you don’t walk away. You’re done!

Some people add sweeteners, but, honestly, if you freeze ripe bananas there’s no need. Unless you have a super sweet tooth 🙂

And toppings? Anything you’d like. Nuts? Sure. Chocolate? You better! Sprinkles? Go for it. The chocolate I used is the same as my previous recipe minus the crispy rice.


  1. 1 frozen banana
  2. 2 cups blueberries
  1. Just one step – throw it in a food processor and watch it do the dance until ice cream forms.
  2. Enjoy with loved ones!

Vegan Crispy Rice Chocolate (GF)



The best food ever.

There’s never enough of it.

And yet, as I’m sitting here, trying to write about it I’m drawing a blank. Full on blank. Maybe everything has already been said about it. I mean, we all know how amazing it is, right?

I’ve been recently making it with cacao butter and I love it. It keeps its consistency better and it smells like heaven too. Sometimes I go crazy and I feel like a real chocolatier – I stir, I pour into molds and I even wrap my chocolate bon bons into foil. That’s right. That’s how much I like it. And guess what? My son started to eat the chocolate I make once he saw it wrapped in a foil so now I won’t ever stop doing it. It’s actually kind of therapeutic for me, just like making almond milk. Has anyone else experienced that?


Here I go – complaining I can’t write anything and now I’m blabbing.

Recipe of the day is crispy rice chocolate! It’s simple and totally customizable.

You can fill the chocolate with whatever you’d like – nuts, dried fruit, etc… Let me know if you make it and you like it! I’m on Instagram most often so tag me 😉 IMG_0564-1

  1. 1/4 cup cacao butter
  2. 1/2 cup cacao powder
  3. 1 tbsp coconut oil
  4. 1 tbsp gluten free crispy rice cereal – I used Nature’s Path
  5. 1 tbsp maple syrup or other natural sweetener
  1. Put cacao butter, coconut oil and maple syrup in a small pot on a low/med heat to melt and combine. Make sure it doesn’t reach the boiling point.
  2. Add cacao powder until the mixture becomes nice and creamy.
  3. Pour a little into a chocolate mold, cover with crispy rice and add another layer. If the cereal floats just push it down with your fingers.
  4. Let cool in the fridge for 30-60mins.
  5. Break apart and enjoy with loved ones!

Vegan Chocolate Covered Popcorn

I’ve been waiting SO long to make chocolate popcorn. Honestly, I have no idea why.

I make chocolate all the time.

I make popcorn all the time.

So what’s the deal? I guess I was missing cute cartons that say “popcorn” on them because once I bought them I made it 😀


Have you ever made your own popcorn? SO easy. Always fresh, warm, crunchy. It’s the best. If you follow me on Instagram, you know how much fun I have making it.

When I was little, there was no store bought popcorn. Not that I’m that old, but I grew up in a country in Eastern Europe (politically, otherwise it’s central) and there was nothing like that available. So, we made our own. And that was the best part! It was a ritual – make popcorn, watch a movie.

So now, even though I’m grown up and can buy a popcorn in a bag (which I sometimes do), I prefer to make my own. The way your house smells when you make it (granted you don’t burn it :D) is amazing.

And who doesn’t like chocolate covered popcorn? Get out of here, no way you don’t 🙂 So here you go, for your enjoyment in those quiet evenings with your loved ones, I give you chocolate covered popcorn.IMG_0207-1

  1. 1/2 cup popcorn
  2. 1tbsp coconut oil
  3. pinch of salt
  4. 1/4 cup cacao butter
  5. 1tbsp maple syrup
  6. 1/4 cup raw cacao powder, or as needed
  1. Make popcorn by putting dry corn and coconut oil in a tall pot.
  2. Turn heat on high and wait until it starts popping.
  3. When the popping gets fast, turn off heat and wait until it stops completely. Empty into a bowl, add a bit of salt and let cool off. Make sure you don’t over-salt to create a good balance with chocolate.
  4. Prepare chocolate by melting cacao butter and maple syrup over medium heat. Stir while melting.
  5. Once it’s melted, add cacao powder little by little until a thinker cream forms.
  6. Wait until it cools off completely, but not enough to start hardening. You can check this by stirring occasionally.
  7. Pour over cooled popcorn and pop into freezer for a couple of minutes until it hardens.
  8. Enjoy with your loved ones!


Vegan Chocolate Mousse

Have you ever wished to have a desert for lunch or dinner? It’s my (almost) daily struggle. But you know what? Problem solved! This mousse is light, it’s creamy, while still having a rich texture AND it’s super healthy with no added sugar, oil, or flour. BAM! Make it right now 🙂


“So what’s the secret ingredient?” You may ask. You’ve probably seen vegan chocolate mousse made with avocado  before. Well, this is not one of those posts. I like the avocado one as well, but I wanted to create something for those who don’t particularly enjoy that taste. Or for those who like their avocado mousse, but want to change it up a bit. Or for everyone.IMG_9605

My hubby is very supportive of my work, but doesn’t always try everything and that’s ok. I never thought he’d like this mousse, but he just couldn’t stop eating it! It’s so filling and nutritious it’s perfect for any time of the day, really. I really like it as a desert because it has a flavor I can’t quite place – you know the chocolate desserts that taste a bit like rum? Well, I never liked those, but this one has just a slight taste like that and it reminds me of bananas in chocolate pudding I used to have when I was little.   IMG_9619

This recipe ensures you’ll get your protein,  magnesium, vitamins B6, C and D, iron, magnesium and potassium. You’re also getting “good” sugar that is slowly released into your body and cartenoids which help your eyes. From what?? Sweet potatoes! So easy, so quick, so yummy and satisfying. You’re welcome. I’m so excited I made this!IMG_9625

  1. 4 – 5 cups sweet potatoes
  2. 1/2 cup cacao powder
  3. 1/4 cup almond milk
  1. Chop sweet potatoes and steam them until soft. It should take about 20 minutes.
  2. Let them cool down for a bit and put into food processor or a high speed blender.
  3. Add cacao powder and almond milk and process until mousse-y smooth.
  4. Scoop into bowls and add desired fruits.
  5. Enjoy with loved ones.
  1. You can add more milk for runnier consistency.
  2. Bananas add sweet taste so you definitely won’t need to add sugar.
  3. Add other fruit to change up the taste.