Ingredients

Smoothie Bowl:

• 1 Cashew Mocha Wheel
• 1 frozen banana 
• 1/2 cup oat milk 
• 1 tbsp. cacao powder
• 1 tbsp. maple syrup (optional for additional sweetness)

Smoothie Bowl Toppings:

• Cashews 
• Cacao nibs 
• Vegan chocolate chips/chocolate chunks
• Vegan chocolate curls
• Vegan chocolate bar 

Steps

1. In a blender, combine all of the ingredients. Blend until smooth. 
2. Transfer to a bowl and top with a sprinkle of each topping from the above list. Get creative – use some of them, all of them or add your own!

L’article 2-Step Chocolate Smoothie Bowl est apparu en premier sur Evive Blog.

Ingredients

Mousse: 

• 1 Azteque wheel
• 1 Viva wheel 
• 1 ½ cups raw cashews, soaked
• 1 can coconut milk 
• ⅓ cup maple syrup
• 2 tbsp. coconut oil
• Pinch of sea salt, optional 
• Dash of vanilla, optional
• Optional: oat milk – add a few tablespoons if consistency is too thick
• Toppings: berries & chocolate drizzle

Chocolate Ganache:

• 1 cup vegan chocolate chips 
• ⅓ cup coconut cream
• 1 tbsp. maple syrup
• ½ tsp. vanilla
• Pinch of sea salt

Steps

1. Preparing the cashews: Soak in hot water for 30 minutes before using. Rinse well before mixing with other ingredients.
2. In a blender, mix together the cashews, coconut milk, maple syrup, coconut oil, vanilla and sea salt until smooth.
3. Split the mousse in half. Add the Viva cubes to one half and the Azteque cubes to the other half. Blend again until smooth.
4. Making the ganache: Heat the coconut cream in a small pot until it’s simmering. Pour over the chocolate chips and let sit for a couple of minutes. Mix in the maple syrup, vanilla and sea salt. Stir until smooth.
5. Divide the Viva mousse between 4-6 glasses. Pour the chocolate ganache on top of the Viva layer. Finally, pour the Azteque mousse on top of the chocolate ganache layer. 
6. Cover and place in the fridge to set for 2-3 hours, or until firm.
7. Top with fresh berries and a drizzle of the chocolate ganache before serving.

L’article Vegan Chocolate & Berry Mousse est apparu en premier sur Evive Blog.

Ingredients

Cookie Dough Balls:

• 1 cup oat flour 
• 1 cup peanut butter (or nut butter of choice)
• ½ cup Genuine Health vanilla protein powder
• ½ cup almond flour 
• ½ cup maple syrup
• ¼ cup mini vegan chocolate chips
• 1 tsp. vanilla extract 
• Pinch sea salt
  

Chocolate Coating:

• ¾ cup vegan chocolate chips
• 4 Azteque cubes
• ¼ cup coconut oil

Steps

1. In a large bowl, stir together the oat flour, protein powder, almond flour, chocolate chips and sea salt. Add the peanut butter, maple syrup and vanilla extract. Mix until just combined. 
2. Using a small cookie scooper, form the dough into 20 balls. Place in the freezer for a few minutes while making the chocolate coating.
3. In a small saucepan, heat the chocolate chips, Azteque cubes and coconut oil over low to medium heat until melted and smooth. 
4. Remove the balls from the freezer and dip each one in the chocolate mixture. Return the balls to the freezer for 30 minutes, or until firm. 
5. Store in the freezer for optimal freshness and thaw for a few minutes before enjoying.

L’article Cookie Dough Protein Balls est apparu en premier sur Evive Blog.

Ingredients

• 2 Mac Squash wheels
• 1 cup carrots, cubed 
• 1 cup squash, cubed 
• 1 cup cashew milk (can add more for desired consistency) 
• 1/3 cup vegan sour cream
• 3 kalamata olives

Steps

1. Preheat the oven to 400 F. Cut up the carrots and squash into 1-inch cubes and drizzle with olive oil, salt and pepper. Roast for 25 minutes, or until soft. 
2. While the vegetables are roasting, add the cubes and cashew milk to a saucepan. Heat for 4-5 minutes over high heat, or until softened. 
3. Add the roasted vegetables and Mac Squash mixture to a high-speed blender and blend until smooth. Transfer to bowls. 
4. Add a small amount of water to the sour cream to create a slightly thinner consistency. Pipe the sour cream in 3 circles on the top of the soup. Use a toothpick to drag the sour cream into 3 spiderweb shapes. 
5. Cut 1 olive in half to use as the body of each spider. Cut the other 2 olives into 8 slices each, creating a total of 16 slices. Top each bowl with an olive spider.

L’article Scary-good Spiderweb Soup est apparu en premier sur Evive Blog.

Ingredients

Crust:

• 1 cup dates, pitted 
• 1 cup raw pecans
• 1 cup graham crackers, crushed 
• 2 tbsp. coconut oil 
• 1 tsp. vanilla
• Pinch sea salt 

Filling:

• 1 Yin wheel 
• 1 can coconut milk, 400 ml
• 1 cup raw cashews, soaked 
• ½ cup pumpkin puree 
• 1/3 cup maple syrup 
• 2 tbsp. coconut oil
• 1 tsp. pumpkin pie spice
• 1 tsp. vanilla
• Pinch sea salt 
• Optional toppings: coconut whipped cream, a dash of cinnamon

Steps

1. Preparing the cashews: Soak for 30 minutes in hot warm water before making. Be sure to rinse well before mixing with other ingredients.
2. Line an 8 x 8-inch baking dish with parchment paper.
3. Using a food processor, mix together all of the ingredients for the crust until a loose crumble forms. Transfer the crust to the pan and pat down.
4. In a blender, mix together all of the filling ingredients until smooth. Pour over the top of the crust.
5. Cover and transfer to the freezer to set for a minimum of 4 hours or overnight. Let thaw for 30 minutes to 1 hour before serving.
6. Cut into 16 bars and top with coconut whipped cream and a dash of cinnamon. Store in the freezer for optimal freshness.

We can’t wait for you to try this recipe; we hope you love it as much as we do!

L’article Pumpkin Pie Bars est apparu en premier sur Evive Blog.

Ingredients

Steps

1. Blend all the ingredients in a blender until smooth
2. Optional: Top with vegan whipped cream and a dash of cinnamon and brown sugar

L’article Pumpkin Spice Smoothie est apparu en premier sur Evive Blog.