No-bake Peanut butter Cookies

1 cup oats
1 cup dates
1/2 cup unsweetened peanut or sunflower seed butter
a few shakes of sea salt
2 T water
1/2 (heaping) cup chocolate chips, melted

• Place all ingredients except for the melted chocolate in food processor
• Add a little bit of water, if needed, to form a dough that is sticking together and not crumbly
• Roll dough into balls, and flatten into cookies
• Place cookies on a cookie sheet and freeze for at least 30 minutes
• Dip each cookie into melted chocolate and place on parchment paper
• Freeze for about 15 minutes. Store cookies in the freezer.

Coconut Whipped Cream

2 cans coconut milk
1/3 cup powdered sugar
1 tsp vanilla extract

• Place cans of coconut milk in fridge for (at least) 2 days
• Place mixer bowl and whisk in freezer for 20-30 min
• Open cans and scrape off the solidified coconut milk into mixer bowl
• Mix on high speed until whipped and thickened
• Add vanillla and then powdered sugar a bit at a time while mixing on low
• Whip on high speed again for a few minutes
• Store in fridge

No-Bake Brownies with Chocolate Ganache

2 cups dates (If not soft, soak in warm water for a few hours)
1 cup walnuts- ground, plus 1/2 cup chopped
3/4 cup cocoa powder
1/2 cup almond meal
1/4 cup maple syrup
1/4 tsp sea salt
1 cup chocolate chips
1/4 cup almond milk
1/4 tsp salt

• Chop dates in food processor, until a sticky ball is formed
• Using a stand-up mixer, combine dates, walnuts, cocoa powder, almond meal, maple syrup, and salt.
• Press mixture down firmly into an 8x8 pan
• In a small saucepan, heat milk on a low flame just until it begins to bubble around the edges
• Turn flame off and add chocolate chips and salt, making sure the chips are completely covered by the hot milk.
• Cover the pot and let it sit for about 5 minutes
• Uncover, and stir quickly until smooth
• Pour over brownies, spreading evenly and freeze for a few hours
• Cut into squares and store in fridge or freezer

Chewy Granola Bars

1/2 cup sunbutter (or peanut butter, or any nut-butter) plus 2T
1/4 cup (packed) brown sugar
1/4 cup agave, plus 2T
1 1/2 tsp vanilla
1/8 tsp salt
2 cups oats 
2 cups crisped rice cereal 
1/4 cup flaxmeal
1/3 cup mini chocolate chips (or chocolate chips or chunks)

• Over a medium-low flame, heat while stirring first 5 ingredients until smooth
• Mix in the oats, cereal, and flaxmeal
• Spread onto a 9x13 pan
• Sprinkle chocolate chips on top, and press down firmly
• Freeze for a few hours and then cut into bars

Healthy Chocolate Fudge!

1/2 cup mini choc chips
1/2 cup cocoa powder
1/2 cup nutbutter
1/2 packed cup madjool dates (8-10)
1/4 cup applesauce
1/4 cup almond milk
1 T vanilla
1/4 tsp salt
2 T maple syrup
1/2 cup chopped walnuts + more for topping

• Place all ingredients except walnuts in blender
• Blend until as smooth as possible
• Mix in walnuts
• Pour into an 8x8 square pan and smooth out the top
• Sprinkle chopped walnuts on top (optional)
• Freeze or refrigerate overnight and cut into squares

Chocolate Chip Pesach Cookies (Egg and Oil-Free)

1/4 cup applesauce
1/4 cup cashew butter
6 T sugar
3 cups ground nuts
1/2 cup potato starch
1/8 tsp salt
1/2 tsp baking soda
1 tsp vanilla extract
2/3 cup chocolate chips

• Mix applesauce, nut-butter, and sugar until smooth
• Add remaining ingredients and mix well, using wet hands if necessary (dough will be very stiff)
• Form round balls, flatten a bit (22-24), and place on lightly greased cookie sheet
• Bake at 350 for 10-15 minutes
• Allow to cool for a few minutes before removing from pan

Egg-free, Oil-free Healthy Hamentashen

1/2 cup sugar
1 tsp vanilla
6 T milk
1/2 cup cashew butter
1 cup flour
1/2 cup almond flour
1/2 tsp baking powder
1/2 tsp salt
3/4 tsp baking soda
chocolate chunks or chips

• Mix sugar, vanilla, milk, and cashew butter until smooth
• Add dry ingredients and mix until well-combined
• Refrigerate dough for about an hour
• Form round balls (about 24) and place on lightly greased cookie sheet
• Flatten balls into circles
• Place  few chocolate chunks/chips in the center of each circle 
• Fold up the edges to form triangles
• Bake in preheated oven at 325 for 15 minutes
• Allow hamentashen to cool off for a few minutes before removing from pan

Flourless Oil-free, Egg-free Chocolate Chip Cookies

3 cups rolled oats
6 T brown sugar
1 tsp baking soda
1/2 tsp salt
1/2 cup choc chips
4 T cashew butter, almond butter or tehina
1/4 cup non-dairy milk

• Place oats, brown sugar, baking soda, and salt in blender or food processor and blend until combined
• Mix sugar, cashew butter, and milk until smooth
• Add oat mixture and chocolate chips and mix until dough is formed
• Place balls of dough (about 18) on lightly greased cookie sheet and flatten slightly
• Bake in preheated oven at 375 for 10 minutes
• Allow the cookies to cool off for 5-10 min before removing from pan

Low Fat Coffee Coolatta

1 heaping tsp instant coffee
2 tsp agave
1 T hot water
6-8 ice cubes
1/2 cup chocolate almond milk
1-2 T non-dairy vanilla ice cream (optional)

• Place coffee, agave, and hot water in blender
• Add remaining ingredients and blend

"Peanut" Butter Granola Bars

1/2 cup sunbutter
1/3 cup agave
1/3 cup maple syrup
1 T applesauce
1 tsp vanilla
1/2 tsp salt
2 cups rolled oats
1 1/2 cups rice krispies cereal
1/3 cup mini chocolate chips

• Preheat oven to 350
• Mix wet ingredients until smooth
• Add remaining ingredients and mix well
• Using slightly wet hands,press mixture tightly into an 8x8 pan
• Bake for 22-25 minutes, until edges are slightly browned
• Allow to cool off a bit, and then slice into bars

Egg-free, Oil-free Blueberry Pie

Crust:
1/2 cup oat flour
1/2 cup almond flour
1/4 cup brown sugar
1/4 tsp salt
1/4 tsp baking soda
1/4 tsp vanilla
1/4 cup applesauce

Filling:
2 cups frozen blueberries
1/2 cup water
2 T sugar
2 T lemon juice
2 T cornstarch mixed with 2 T cold water
1/2 tsp vanilla extract
1 cup fresh blueberries

• Combine crust ingredients and mix well
• Using wet hands, press down and up the sides of a 9 inch pie crust dish
• Bake at 375 for 10 min
• Place frozen berries, water, sugar and lemon juice in a saucepan and bring to a low boil
• Slowly add cornstarch mixture
• Stir gently until sauce thickens
• Turn off the heat, and add the remaining ingredients
• Mix well and pour into pie crust
• Bake at 350 for 25 min

Butterfinger Bars

4 T liquid sweetener (agave, maple syrup)
4 T brown sugar
1 cup sunbutter or peanut butter, or tehini
2 cups cornflakes
1/8 tsp salt
2/3 cup chocolate chips, melted

• Mix sweetener, brown sugar, sunbutter and salt until smooth
• Slowly add cornflakes, and mix well
• Press down firmly into an 8x8 square pan
• Pour melted chocolate on top and spread evenly
• Refrigerate for at least an hour before cutting

Strawberries and Cream

2 lbs frozen or fresh strawberries
2 T balsamic vinegar
2 T maple syrup
1 28 oz cans pear halves, juices drained
1/3 cup raw cashews
1 tsp corn starch or potato starch
1  T vanilla
1 T confectioners sugar (optional)

• Defrost strawberries, and place in a container with balsamic vinegar and maple syrup
• Mix well and store in the fridge
• Place pears, cashews, corn starch, and vanilla in blender, blend for about 3 min, and refrigerate
• Spoon cashew cream sauce into small bowls, and top with strawberries.

Chocolate Sorbet

1/2 cup raw cashews
4 T almond milk
1/4 cup agave
3 frozen bananas
4 T cocoa or carob powder
2 dates

• Combine all ingredients in blender and blend until smooth
• Freeze overnight
• Reblend frozen mixture and refreeze