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Raw Cherry Crisp: this is so good, similar to granola. I eat it for breakfast every day. I didn't have fresh cherries when I first made it so have been using dried dark cherries sprinkled on top when done dehyrdating -- delish!

ICECREAM 1 CUP HAZELNUT BUTTER 1 1/4 CUPS COCOA POWDER (OR CACAO POWDER) 1/2 CUP DARK AGAVE NECTAR 1.5 CUPS WATER PINCH OF SALT 1/2 TEASPOON MACA (OPTIONAL, I like the caramelly taste) Whirl all ingredients in the food processor or blender with the stabiliser {if using}. Chill in the fridge for 20 minutes before churning in an icecream maker according to the manufacturer’s instructions.

How To Make Dreamy Dairy-Free Vegan Ice Cream — Cooking Lessons from The Kitchn | The Kitchn

Vegan BBQ Barbecue recipes for summer eating. Yum! These sound amazing! I think I'll use these for 4th of July of some other family get together this summer!

#Vegan #GlutenFree Smashed Blueberry Pops & Mango Creamsicles from 'Coconut Milk Ice Cream' Cookbook | Vegan Miam

Open-Faced Vegan Caprese Salad Sandwiches | Vegan Caprese Tartine | Pickles & Honey