Funky Monkey Chocolate Peanut Butter Nice Cream

How to make it

1. Place frozen banana slices in a food processor or high speed blender.

2. Puree on high for 1 minute.

3. Scrape down sides, add cocoa powder, almond milk, vanilla, and pinch of salt.

4. Puree on high until thick and homogenous.

5. Spread thin layer into loaf pan or bowl. Drizzle in 1/2 Tbsp peanut butter in zig zags.

6. Repeat until nice cream is gone and full of healthy globs and ribbons of peanut butter.

7. Scoop into a cone or enjoy with a spoon.

8. Best enjoyed immediately!

What you’ll need

3 Bananas, Sliced and frozen

3 Tbsps cocoa powder

1 1/2 Tbsps unsweetened vanilla almond milk

1/2 tsp vanilla

pinch of sea salt

2 Tbsps peanut butter

Mint Chip Nice Cream

how to make it

1. If you haven’t done so, slice up ripe bananas, put in silicone bag or reusable container, and freeze.

2. Place frozen banana chunks and spinach in a food processor set to puree setting, or high speed blender.

3. Puree on high for 30 seconds. Scrape down sides and add in mint extract.

4. Puree on high again for 1-2 minutes until homogenous, scraping sides as needed.

5. Sprinkle in mini chocolate chunks.

6. Enjoy immediately.

WHat you’ll need

4 ripe bananas - sliced and frozen

1/2 cup fresh spinach

1/8th tsp mint extract

2 Tbsps mini dairy free chocolate chips

Cookie Jar Chocolate Nice Cream

How to make it

1. In a small bowl, cream together vegetable shortening and sugars. Add in vanilla and almond milk. Sift in flour, baking soda, and salt.

2. Mix in dairy free chocolate chunks.

3. Set dough in freezer for 10 minutes.

4. Chop up Oreos

5. In a food processor, combine banana, cocoa powder, and almond milk. Puree until smooth and homogeneous.

6. Scoop out into large bowl, sprinkling in cookie dough chunks and broken bits of Oreo.

7. Enjoy immediately, or keep in airtight container in freezer.

What you’ll need

For The Chocolate Nice Cream

4 Frozen Bananas - sliced

1/4 Cup cocoa powder

2 Tbsps almond milk (vanilla, unsweetened)

For The Cookie Dough

2 Tbsps vegan butter or vegetable shortening

2 Tbsps brown sugar

1/2 Tbsp white sugar

1 tsp almond milk

1/2 tsp vanilla extract

1/4 Cup + 1 Tbsp flour

1/8 tsp baking soda

1/8 tsp sea salt

2 Tbsps chocolate chunks (Dairy free) Chopped

2 Oreos

Mango Nice Cream

How to make it

1. Place frozen mango, banana, and almond milk into a Vitamix, other high speed blender, or food processor.

2. Blend, gradually increasing the speed.

3. Stop occasionally and scrap down sides with a spatula.

4. Continue to blend until all chunks are gone, and you have a thick homogenous mixture.

5. Scrape contents into small loaf pan, and place in freezer.

6. Freeze until solid, about 5-6 hours.

7. Remove from freezer, scoop, and serve immediately.

What you’ll need

2 Cups frozen mango chunks

1 Banana

3/4 Cup unsweetened vanilla almond milk

Chocolate Fudge Cake (GF, Vegan)

Crisp chewy edges and ooey gooey center - free from dairy, eggs, and gluten!

How to make it

1. Line a 6” cake pan with parchment paper and preheat the oven to 350F.

2. In a standmixer with a whisk attachment, add sugar and aquafaba. Beat on high speed for 3 minutes, until stiff peaks form.

3. In a medium sauce pan, combined cashew butter, grape seed oil, and diary free chocolate over medium heat. Stir constantly until it becomes a homogeneous mixture. Allow to cool for 5 minutes.

4. Add vanilla, almond flour, cocoa powder, salt, and baking powder.

5. Gently fold in sugar and aquafaba mixture until combined.

6. Spread into prepared pan.

7. Bake for 17-23 minutes.

What you’ll need

2 Tbsps cashew butter

2 Tbsps grape seed oil

1/2 Cup dairy free chocolate chips

1/4 Cup aquafaba (the water in a can of chickpeas)

1/4 Cup + 2 Tbsps white sugar

1 tsp vanilla

1/4 Cup cocoa powder

1 Tbsp almond flour

1/4 tsp salt

1/4 tsp baking powder

Raw Pumpkin Spice Cheesecake Squares (Vegan)

How to make it

NOTE: Cashews must be soaked overnight as step 0!

1. In a food processor, combined oats, nuts, dates, coconut oil, nut butter, maple syrup, and cinnamon. Pulse on puree setting until combined into a fine sticky crumble.

2. Like a 9x9 pan with parchment paper. Transfer the crumble into the pan. Using a spoon or rubber spatula, spread the base to each side, and pat down.

3. Place base layer in freezer.

4. In a blender (or food processor), combined cashews, coconut milk, maple syrup, coconut oil, pumpkin, stevia, lemon, cinnamon, nutmeg, cloves, and vanilla.

5. Blend on high until combined into a silky smooth texture.

6. Pour over base, and spread evenly with a spatula.

7. Return to freezer to set up (~5 hours).

8. Store in freezer and remove 1 hr ahead of serving, or store in fridge for up to 3 days.

9. Recommend serving with Gay Lea’s coconut whipped cream.

What You’ll Need

Base

1 Cup Oats

1/2 Cup Almonds

1/2 Cup Pecans

1 Cup Dates

1 Tbsp Almond Butter

1 Tbsp Coconut Oil

1 Tbsp Maple Syrup

1/2 tsp cinnamon

Cheesecake Layer

1 1/2 Cups Cashews (soaked overnight and drained)

1/2 Cup Coconut Milk

1/4 Cup Maple Syrup

1/2 Tbsp Coconut Oil

1 Cup Pumpkin Puree

1-2 Tbsps Stevia (to taste)

2 1/2 Tbsps Lemon Juice

1 1/2 tsps Cinnamon

3/4 tsp Nutmeg

1/4 tsp Cloves

1 tsp Vanilla extract

Chocolate Peanut Butter Crunch Bars with Fleur de Sel

How to make it

1. Line an 8x8 pan with parchment paper.

2. In a saucepan over medium heat combine peanut butter, sugar and rice syrup.

3. Once melted down, stir in rice crisp cereal.

4. Spread into prepared pan, and smooth out with a spatula.

5. Place in fridge for 1hr.

6. In a microwave safe bowl, add 1 cup dairy free chocolate chips and coconut oil.

7. Melt in microwave on 30 second intervals, stirring in between.

8. Once almost melted (90%), sprinkle in a few more chocolate chips to temper. Stir until the heat of the chocolate melts them into a smooth consistency.

9. Pour over peanut butter base and spread with a spatula.

10. While still melted, sprinkle on flaked sea salt.

11. Let cool before cutting into.

What you’ll Need

1/2 Cup smooth peanut butter

1/3 Cup coconut sugar

1/3 Cup brown rice syrup

3 Cups Rice Krispie cereal

1 Cup dairy free chocolate chunks

1/2 Tbsp coconut oil

Fleur de Sel

Ferraro Freezer Bars

“This ‘PB Pick’ is a must make! Quite possibly one of my favourite vegan desserts!”

How to make it

1. Line an 8X8 pan with parchment paper.

2. Combine Rice Krispies and cocoa powder in a medium bowl.

3. Pour in melted coconut oil and brown rice syrup. Mix well until combined.

4. Spread into prepared pan, and press down with a spatula or spoon. (helpful hint: if it’s sticking, try wetting your spoon as you press it down).

5. Place in freezer for 10 minutes while you prepare the main event!

6. In a separate bowl, mix together middle layer ingredients (hazelnut butter, maple syrup, melted coconut oil, ground almonds, stevia (optional).

7. Pour on top of base layer, and level out with back of spatula.

8. Return to freezer for 30 minutes.

9. Top it off - melt down chocolate, and spread over the middle layer, covering edge to edge. While chocolate is still wet, sprinkle on chopped roasted hazelnuts.

10. Let set in freezer for 30 minutes. Cut (i recommend into 25 small decadent bites) and enjoy!.

11. Store in freezer, and let sit at room temperature for 5-10 minutes before serving.

what you’ll need

All About That Base

1 3/4 Cups Rice Krispies

2 Tbsp cocoa powder

1 Tbsp Coconut Oil (melted)

3 Tbsp Brown Rice Syrup

Middle (Aka the Magic) Layer

3/4 Cup hazelnut butter

3 Tbsp maple syrup

3 Tbsp coconut oil (melted)

2 Tbsp ground almonds

1/2 Tsp stevia (optional)

Top it Off

1/4 Cup + 2 Tbsp vegan chocolate chunks

2-3 Tbsp chopped roasted hazelnuts.

want to take decadent to the next level?

Replace the base layer with 18 double stuffed oreos + 2Tbsp melted coconut oil pulsed in a blender or food processor!