✨Raspberry Ice Cream Bars✨ It's officially raspberry season and there's no better way to beat the summer heat than with these refreshing & creamy raspberry ice cream bars🤤 ✨Ice Cream Ingredients 1 cup coconut cream 1/2 heaping cup of cashews (80 grams) 1/3 cup maple syrup 1 tsp vanilla 3/4 cup raspberries (100 grams) pinch of salt ✨Shell Ingredients 1 cup vegan white chocolate chips 1 tbsp coconut oil ✨Directions Before making the recipe, refrigerate the can of coconut milk overnight. Then when you open the can, scoop out just the solid part that has formed at the top. Measure 1 cup of this for this recipe. Before making the recipe, also soak the cashews in water overnight or in boiling water for at least an hour to soften them. Add the refrigerated coconut cream and soaked cashews to a blender, along with the maple syrup, raspberries, vanilla, and a pinch of salt. Blend everything until it's super smooth and creamy. Add the raspberry ice cream to ice cream molds and place them in the freezer for 4-6 hours. Once the ice cream bars are ready, melt the vegan white chocolate chips and coconut oil in the microwave. Then dip each bar in the chocolate. The chocolate will harden almost immediately because of the cold from the ice cream, so the bars will be ready to enjoy right away! I topped my ice cream bars with extra white chocolate and crushed up frozen raspberries. #dessert #baking #healthyrecipes

✨🍓Berry Baked Oat Bars🍓✨ I'm back with another version of my baked oatmeal bars🤤 This delicious fruity version is loaded with all the healthy nutrients and makes for the best breakfast😍 ✨Ingredients 1 cup oats (80 g) 1/2 cup oat flour (ground up oats- 40 g) 1/2 cup vanilla protein powder 1 cup mashed banana (about 2 large ripe bananas) 1/4 cup creamy natural peanut butter 2-4 tbsp maple syrup* 1/3 cup dairy-free milk 1 tbsp ground flax seeds 1 tsp baking powder 2 tsp vanilla extract 1/2 tsp salt 1 cup mixed berries (+ more to top) *Note: add 2 tbsp of maple if you prefer less sweetness and up to 4 for sweeter bars. ✨Directions In a large bowl, mash up the bananas. Then add the peanut butter, maple syrup, milk, flax, baking powder, vanilla, salt, oats, and oat flour. Mix everything well until combined. Fold in the berries. Line a baking tray with parchment paper. I used a 9 x 9 inch baking tray. Pour the oat mixture into the baking tray. Add more berries and bananas on top, if you wish. Bake the oats for 30-35 minutes at 350*F. Slice, top with creamy peanut butter, and dig in! #breakfast #baking #dessert #healthyrecipes #vegan

✨🩷Raspberry White Chocolate Scones✨🩷 I've really been on a scones kick lately, they are such an indulgent bakery-style treat to have for breakfast😋 This flavor is perfect for spring, and the sweetness of the white chocolate pairs so well with the tartness of the raspberries🤤 ✨Scones 2 1/3 cups all-purpose flour (280 g) 1 tbsp baking powder 1/2 tsp salt 1/3 cup granulated sugar (67 g) ½ cup cold unsalted vegan butter (115 g, cut into cubes)* ¾ cup canned coconut milk* 2 tsp vanilla extract 1 cup frozen raspberries* 3/4 cup vegan white chocolate chips ✨Icing 1/4 cup vegan cream cheese 4-5 tbsp powdered sugar 8-10 raspberries 1/2 tsp vanilla a pinch of salt ✨Notes *Make sure that the butter is very cold. I like to place mine in the freezer for an hour before making this recipe. *Use canned coconut milk as opposed to regular dairy-free milk as this acts as our heavy cream replacement. *Make sure to use frozen raspberries! I've tried both versions and if you use room-temperature fresh raspberries, they will get too mushy in the dough and add too much moisture to the dough. Use store-bought frozen raspberries or wash and freeze your raspberries the night before. ✨Directions To a bowl, add the flour, baking powder, salt, and sugar, and mix those well. Next, add in the cold butter that you've cut into cubes and use your fingers to mix the butter with the flour mixture. You don't have to break up all of the clumps! It's good to have some clumps of butter that melt as the scones bake. Add in the raspberries, white chocolate chips, and coconut milk, and combine them with the rest of the ingredients. Flour a surface, and dump the scones mixture on top. Use your hands to shape the mixture into a circle that's about 2 inches thick in height. Cut the circle into 8 equal pieces and place each on a parchment-lined baking sheet. Brush coconut milk on each of the scones then bake for 18-20 minutes at 400F, until they are golden on top. While the scones are baking, blend all of the icing ingredients in a blender. Once the scones are done baking and *fully* cooling, drizzle the icing on top and enjoy! #baking #dessert #breakfast #healthyrecipes #vegan

✨🤎Vegan Tiramisu Cups🤎✨ I recently shared my vegan tiramisu recipe, and I decided to remake it but this time make it into cute little cups instead of a big pan. I think this is so great for sharing or just having preportioned portions for when you need a little something sweet 🥰 ✨Cream Filling 21 oz of firm tofu drained from all the water (about 1 1/2 blocks of tofu) 1 cup vegan cream cheese (8 oz) 2/3 cup white granulated sugar 1/3 cup dairy-free milk 2 tbsp fresh lemon juice 1 1/2 tbsp vanilla extract a pinch of salt ✨Other Ingredients about 20 vegan ladyfingers (check out my post from March 13th for a recipe. Alternatively, you can use store-bought plain vegan cookies.) 1 cup warm water 2 tbsp instant espresso powder 2 tbsp rum (optional) cacao powder or cocoa powder for dusting on top ✨Directions Open the packages of tofu and drain all of the water. Use a paper towel or kitchen towel to press out all of the water from the tofu. Then add it to a food processor. Add the rest of the cream ingredients to a blender and blend until super creamy and smooth. Set the filling aside. In a separate bowl, add the warm water, then whisk in the espresso powder and rum. Dip each ladyfinger into the coffee & rum mixture for a few seconds on each side. Prepare your cups- you will need about 9 large, mug-sized cups (quantities will vary depending on the size of the cups). Start layering the tiramisu cups. Start by adding a few dollops of cream filling, then add the coffee-dipped ladyfingers (you will need to break them to fit into the cups). Finally, dust a layer of cocoa and repeat until you reach the top of each cup and start over. Refrigerate the cups overnight to allow all of the flavors to absorb and the ladyfingers to soften. Take it out the next day and enjoy! #dessert #snack #healthyrecipes #dairyfree #vegan #baking

✨🍓Vegan Pavlovas✨🍓 These mini pavlovas look fancy, but they are actually quite easy to make! The hardest part is just waiting for the aquafaba to whip up in a stand mixer, and waiting for the pavlovas to bake slowly at a low temperature in the oven. But as long as you have a little bit of patience, you can totally make these and impress your friends and family🥰 ✨Pavlovas 120 g aquafaba (the water from a can of chickpeas) 1 cup granulated sugar (200 g) 1 tsp vanilla extract 1 tbsp cornstarch ½ tsp cream of tartar ✨Cream Filling 1 cup vegan cream cheese 1/2 cup powdered sugar 1 tsp vanilla pinch of salt ✨Directions Preheat the oven to 225F/ 110C. Drain the water from a can of chickpeas and measure out 120 grams. Transfer the aquafaba to a stand mixer and whisk on high speed for 7-10 minutes, until the mixture has transformed into a white and fluffy meringue. The meringue should form stiff peaks at the end of the whisk attachment- that's how you know it's been whipped sufficiently. Once stiff peaks have formed, slowly start adding 1 tablespoon of sugar at a time to the whipped aquafaba. Also, add in the vanilla. Once you have added all of the sugar and the vanilla, turn off the stand mixer and fold in the cornstarch. Transfer the meringue into a large piping bag with a star piping tip and line two baking trays with parchment paper. Pipe the meringue onto the baking sheet, first forming a flat layer on the bottom, then start building up a sort of wall of meringue so that the final result looks a little bit like a nest. Pipe the rest of the mini pavlovas, making sure to leave enough room between each one. You should get about 10 mini pavlovas and you will probably need two baking trays for this. Bake the pavlovas at 225F for 1 hour and 15 minutes. Then turn off the oven (without opening the door!) and let the meringue sit in the hot oven for another 30 minutes. While the pavlovas are baking, whisk together the cream filling ingredients and transfer the filling to a piping bag. Once the pavlovas have fully cooled off, pipe the filling on top, and finally, add some fresh berries on top. #desserts #baking #vegan