я веганка | vegan food
я веганка | vegan food
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veganfoodblog:

Chocolate Beetroot Smoothie
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veganrecipecollection:

(via Vegan Refried Bean Dip (Grain-Free) | Oatmeal with a Fork)
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veganfoodblog:

Warm Spiced Tea Strawberry-Banana Smoothie
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mouthwateringvegan:

Homemade Waffle Cones
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veganismislove:

Best Gluten Free Black Bean Brownies
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mouthwateringvegan:

Dark Chocolate Pots de Creme
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heyfranhey:

Toasted Coconut Smoothie
"With toasted coconut and coconut milk, there’s a ton of rich, creamy coconut going on in this thing. What else have we got? Not much – simplicity is a good thing. A frozen banana for creaminess and potassium. Some ground flaxseed thrown in there – it totally looks like more coconut, so you can trick yourself into imbibing the good stuff. Vanilla extract for a bit of heady flavor, and coffee. Strong coffee, preferably, and frozen into cubes so that your smoothie stays ice cold.”
Recipe here.
Via Kitchen Treaty
heyfranhey:

Toasted Coconut Smoothie
"With toasted coconut and coconut milk, there’s a ton of rich, creamy coconut going on in this thing. What else have we got? Not much – simplicity is a good thing. A frozen banana for creaminess and potassium. Some ground flaxseed thrown in there – it totally looks like more coconut, so you can trick yourself into imbibing the good stuff. Vanilla extract for a bit of heady flavor, and coffee. Strong coffee, preferably, and frozen into cubes so that your smoothie stays ice cold.”
Recipe here.
Via Kitchen Treaty
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veganfoody:

Chocolate Chip Cheesecake Stuffed Strawberries
veganfoody:

Chocolate Chip Cheesecake Stuffed Strawberries
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veganrecipecollection:

(via Chocolate Alfajor | Essential Vegan)
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veganinspo:

Chocolate Mousse
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vegan-recipes-for-me:

Raw Vegan Chocolate Dipped Peanut Butter Cookies

Ingredients
1 C. Raw Peanuts(you can use roasted, if you like)
1/2 C. Raw Peanut Butter
10 Medjool Dates
1 T. Honey(for vegan, use another sweetener like agave)
1 T. Coconut Oil
FOR THE CHOCOLATE COATING:
3 T. Coconut Oil
3 T. Raw Cocoa Powder
1 1/2 T. Honey(for vegan, use another sweetener like agave)
Instructions
Place the peanuts in a high speed blender or a food processor. Process until the peanuts are chopped fine enough to resemble a coarse meal.
Add the peanut butter and blend in.
Add the dates, honey, and coconut oil. Process until the mixture resembles a thick dough and there are no chunks of date visible.
Using a 1 tablespoon scoop, scoop the dough out onto a non-stick mat or parchment lined baking sheet. Roll each scoop of dough into a ball. Place each dough ball about 1 1/2 apart. Press each ball down with the flat side of the tines of a fork, once vertically and once horizontally to get the ‘hatch’ look. Chill the cookies for one hour.
When the cookies are cold, place the 3 T. coconut oil needed for the coating in a small bowl. Melt in a microwave for a few seconds, or until it becomes just slightly melted. Add the cocoa powder and the honey and mix until smooth. The mixture should be liquid enough to dip the cookies in and have a layer of chocolate coat them, but not so liquid that it is runny.
Dip each cookie in the chocolate mixture and lay them back on the baking sheet. The chocolate mixture should begin to set right away since the cookies are cold.
Keep refrigerated.
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veganismislove:

Raweos
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vegan-recipes-for-me:

chocolate peanut butter brown rice crispy treats 


Ingredients
4 cups brown rice crisps cereal (I used One Degree Veganic Sprouted Brown Rice Crisps)
¼ cup sesame seeds
3 tablespoons chia seeds
⅔ cup natural creamy peanut butter
⅓ cup coconut oil
⅓ cup pure maple syrup
1 teaspoon vanilla extract
pinch of sea salt



Instructions
Line a baking dish with parchment paper and set aside. (I used an 11×7 dish)
In a large bowl, combine rice crisps cereal, sesame seeds and chia seeds.
Over low heat, gently melt and combine peanut butter, coconut oil, maple syrup,vanilla and sea salt.
Pour peanut butter mixture over brown rice mixture and stir until well combined.
Transfer to lined baking dish and press down firmly. Option: Drizzle with cacao sauce or melted chocolate.
Place in freezer until set. Once set, slice using a large knife. Cut into small squares and store in an air-tight container in refrigerator or freezer. (store in freezer if you plan on packing in a lunch box to prevent getting too sticky!)
To Make Cacao Sauce: Whisk together 4 tablespoons of melted coconut oil, 3 tablespoons of cacao powder, 2 tablespoons pure maple syrup and a pinch of sea salt.
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veganfoodblog:

Limoncello Cheesecake Bites for Passover