Avocado & Chocolate-Chip Ice Cream

What better way to start the summer than with a generous bowl of creamy avocado ice cream? And it’s so pretty, too! If you don’t have an ice-cream maker, you could probably freeze the mixture in a container for a few hours and get something similar. This version was adapted from David Lebovitz’s recipe and veganized for your eating pleasure.


  • 2 large ripe avocados, halved
  • 2 cans coconut milk
  • 1/2 cup Imperial sugar
  • 1 Tbsp lime juice
  • 1/2 tsp pure vanilla extract

Extra: 1/2 cup chocolate chips


  1. Place avocados, coconut milk, sugar, lime juice, and vanilla in food processor until completely smooth.
  2. Pour mixture into container and chill for about an hour.
  3. Transfer chilled mixture into ice-cream maker and follow manufacturer’s instructions.
  4. Remove ice cream from maker and stir in chocolate chips.
  5. Eat now or save some for later.

Serves: 8-10


Another No-Bake Energy Bite Recipe

For your eating pleasure.


  • 1 cup natural peanut butter (I used Teddie’s)
  • 3 Tbsp light brown sugar
  • 1/4 cup agave nectar (or honey)
  • 1/4 cup unsweetened applesauce
  • pinch of salt
  • 3 cups rice crisp cereal (I used Trader Joe’s)
  • 2 cup rolled oats
  • 1/2 cup homemade vegan chocolate chips


  1. Grab a large bowl. Combine peanut butter, sugar, nectar, applesauce, and salt. Stir until completely smooth.
  2. Dump in the rice crisp and oats and mix together.
  3. Fold in in chocolate chips.
  4. Form into little energy balls, because that’s a thing now.
  5. Place on a baking sheet lined with parchment paper and freeze for a few hours.



Vegan Must-Have Chocolate Chips

So if you’re a vegan baker, you’re gonna need to know how to veganize chocolate chips. This morning, I put in work for tonight’s dessert:


Take your anger out on the chocolate.
Take your anger out on the chocolate.

For these chocolate chips, I used Coconut Mama’s recipe. True to the name, these chips do have a hint of coconut flavor. Eat your heart out, or freeze them for later.

Five Ingredient Peanut Butter Cups

Chocolate and peanut-butter — two ingredients that never go out of style. These vegan peanut-butter cups are easy to make and sure to satisfy your craving for chocolatey-peanut-buttery goodness.


  • 1/2 cup non-dairy butter (such as Earth Balance)
  • 1/2 cup natural unsweetened peanut butter, room temperature (I used Teddie’s peanut butter)
  • 1/2 cup pure maple syrup
  • 1/2 tsp pure vanilla extract
  • 1/2 cup unsweetened cocoa powder


  1. Line 12-cup muffin tin with paper liners.
  2. Place butter in micro-wave safe bowl and melt.
  3. Whisk in peanut-butter, maple syrup, and vanilla.
  4. Sift cocoa into mixture. Make sure there are no lumps.
  5. Pour mixture evenly into muffin tins.
  6. Place muffin tin in the freezer for at least 30 minutes, until firm, or overnight for best results.

Serves: 12

‘Asante Sana Squash Banana Bread

What better way to spend a rainy day than in the kitchen, baking up some vegan banana bread? Sounds like a good time to me. This bread, adapted from Minimalist Baker’s One Bowl Gluten Free Banana Bread recipe, is simple to make and a perfect way to use up those ol’ squashed bananas. For a veganized version, I substituted the egg with their flax egg recipe and swapped the honey for pure maple syrup. Because I used coconut flour, there is a distinct coconut flavor. What I’ve discovered: coconut flour is very absorbent and will call for more liquid ingredients to prevent them from getting dry and crumbly.


  • 3 large ripe bananas
  • 1/2 tsp pure vanilla extract
  • 2 flax eggs
  • 3 Tbsp coconut oil, melted
  • 1/4 cup turbinado cane sugar
  • 1/4 cup packed light brown sugar
  • 3 Tbsp pure maple syrup
  • 3.5 tsp baking powder
  • 1/2 tsp salt
  • 1 1/4 cup Silk Soy Vanilla Milk (Light)
  • 1/2 cup coconut flour
  • 1 1/2 cup unbleached all-purpose flour (I used King Arthur’s)
  • 1 1/2 cup quick oats
  • 1/4 cup natural peanut butter (teddies from trader joe’s)
  • Additional toppings: peanuts, walnuts, shredded coconut. Whatever you fancy.


  1. Preheat oven to 350 and spray a loaf pan with nonstick spray.
  2. Prepare flax eggs in a large mixing bowl and let rest for 5 minutes.
  3. Add banana and mash until mostly smooth.
  4. Add remaining ingredients through soy milk and whisk vigorously to combine. Then, add coconut flour, unbleached, all purpose flour, and oats and stir well to combine.
  5. Pour into the pan and smooth with a spoon, then drizzle on nut butter. Take a knife or skewer and swirl to loosely disperse.
  6. Bake for 60 – 65 minutes, or until golden brown and crackly.
  7. Let rest in the pan for 10 minutes, then transfer to a cooling rack to cool. Let cool completely before cutting it. Will taste sweeter the next day.

* Can be covered and stored at room temperature for a few days or sliced and stored in freezer.


Pixie Mix Berry Compote

Fruit compote is my go-to dessert — it is delicious on its own and goes with everything! Besides being a sweet and healthy treat, it is very easy and quick to make. With a few ingredients and 15 minutes to spare, you can have this tangy goodness in your belly. For this recipe, you can substitute the honey for pure maple syrup to keep it vegan. I used wild honey purchased at a vendor from our local farmers’ market.

Mmm, berry goodness!


  • 1 cup fresh strawberries, halved
  • 1/2 cup fresh rasberries
  • 1/2 cup of fresh blackberries
  • 2 Tbsp honey (or substitute with pure maple syrup for vegan recipe)
  • 1 1/2 tsp pure vanilla extract
  • 1 tsp cinnamon
  • 2 tbsp lemon juice


  1. Place fruit, honey, lemon juice, and vanilla in a medium saucepan.
  2. Bring to a simmer over medium heat.
  3. Continue cooking, stirring often, for about 10 minutes until berries are softened.
  4. Sprinkle cinnamon if desired.
  5. Allow to cool for 10 minutes.

You can either serve this immediately on its own or pour over ice cream, yogurt, pancakes, etc. Can also be stored in airtight container and chilled for future use.

Serves: 4


I Can’t Believe It’s Vegan! Cinnamon Rolls

Probably the BEST cinnamon rolls I have ever eaten. These gooey babies were adapted from Kitchen Nostalgia’s Crazy Dough Cinnamon Rolls. I kept the recipe for the Crazy Vegan Dough mostly the same (used a ratio of 1/2 whole-wheat flour/ all-purpose), but I tweaked the cinnamon rolls to add a bit of crunch with the almond slivers. For the heavy creamer, I used the remainder of Silk Soy-Milk Vanilla creamer and nixed the added tsp of vanilla extract. My recipe made about a dozen–only a few remain this morning, as I devoured half last night!



  • ½ batch Vegan Crazy Dough (I used Silk vanilla soy milk and 1/2 whole-wheat flour/all-purpose flour for this recipe)
  • ¼ cup white sugar


  • 6 Tbsp Earth Balance non-dairy butter, melted
  • ½ cup brown¨sugar
  • 1 Tbsp cinnamon
  • Optional add-in: 1/2 cup of almond slivers


  • 4 Tbsp Earth Balance non-dairy butter, melted
  • 3 Tbsp Silk Soy-Milk vanilla creamer
  • ¾ cup powdered sugar
  • 1/3 cup almond slivers
  1. Combine dough with white sugar. Roll on a floured surface into a rectangle, leaving ½-inch border on the long sides.
  2. Mix brown sugar, cinnamon, and melted butter (and almond slivers) in a small bowl. Spread mixture onto rolled-out dough. Starting at a long edge, roll dough into a log.
  3. Cut roll with a sharp knife into 12 (1 1/2-inch) slices. Place slices in an buttered pan (I used 9×9  in pan). Let rise in a warm place about 20-25 minutes or until almost double in size.
  4. Bake in preheated 350 F (175 C) oven for about 25-30 minutes or until tops are golden. Remove cinnamon rolls from oven and invert onto rack. Let cool a bit.
  5. GLAZE: In a small bowl, combine 4 Tbsp melted butter, vegan cream, powdered sugar and almonds. Drizzle glaze over rolls. Eat your heart out!

* Add-ins such as raisins, pecans, shredded coconut might also be tasty. Feel free to experiment!

Vegan tested, boyfriend approved!
Vegan tested, boyfriend approved!