Raw Vegan Magnum Double Caramel

Enjoy the rich, creamy texture of a Raw Vegan Magnum Double Caramel bar. There are no refined sugars, dairy, or gluten in this treat. It has layers of smooth cashew cream, rich almond butter caramel, and a chocolate coating. Any dessert lover will love it, and they won't feel bad about it!

Ingredients:

• 1 cup raw cashews, soaked overnight
• 1/2 cup coconut cream
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• Pinch of salt
• 1/4 cup coconut oil, melted for caramel layer
• 1/4 cup maple syrup for caramel layer
• 1/4 cup almond butter for caramel layer
• 1/2 tsp vanilla extract for caramel layer
• Pinch of salt for caramel layer
• 1/2 cup raw cacao powder
• 1/4 cup coconut oil, melted for chocolate coating
• 1/4 cup maple syrup for chocolate coating
• Pinch of salt for chocolate coating

Instructions:

In a blender, combine soaked cashews, coconut cream, melted coconut oil, maple syrup, vanilla extract, and a pinch of salt

Blend until smooth and creamy

Pour half of the mixture into a lined baking dish and freeze for 30 minutes to set

Meanwhile, in a small bowl, mix together melted coconut oil, maple syrup, almond butter, vanilla extract, and a pinch of salt for the caramel layer

Spread the caramel mixture evenly over the set cashew layer and return to the freezer for another 30 minutes

Once the caramel layer is set, pour the remaining cashew mixture on top and freeze until firm, about 2-3 hours

In a heatproof bowl, whisk together raw cacao powder, melted coconut oil, maple syrup, and a pinch of salt until smooth

Remove the frozen cashew caramel slab from the baking dish and cut into bars

Dip each bar into the chocolate coating until fully covered

Place the coated bars on a lined tray and freeze until the chocolate sets, about 15-20 minutes

Once set, serve and enjoy!

Paleo Oven-Roasted Broccoli with Lemon and Garlic

This Paleo-friendly recipe for oven-roasted broccoli with lemon and garlic is simple yet flavorful. The combination of garlic, lemon, and olive oil enhances the natural taste of broccoli, making it a delicious and nutritious side dish for any meal.

Ingredients:

• 1 large head of broccoli, cut into florets
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 lemon, zest and juice
• Salt and pepper to taste

Instructions:

Preheat the oven to 400F 200C

In a large bowl, toss the broccoli florets with olive oil, minced garlic, lemon zest, lemon juice, salt, and pepper until evenly coated

Spread the seasoned broccoli in a single layer on a baking sheet lined with parchment paper

Roast in the preheated oven for 20-25 minutes, or until the broccoli is tender and slightly browned, stirring halfway through

Once roasted, remove from the oven and serve hot

Chicken Tacos with Pico de Gallo

It's easy and tastes great to make these Chicken Tacos with Pico de Gallo. The seasoned shredded chicken goes great with the fresh and sour Pico de Gallo, making every bite a flavor explosion. You can choose your own toppings, and you and your friends and family will have a great taco night.

Ingredients:

• 2 cups cooked chicken, shredded
• 1 cup Pico de Gallo tomatoes, onions, cilantro, and jalapeos
• 1/2 cup shredded lettuce
• 1/2 cup shredded cheddar cheese
• 8 small flour tortillas
• 1/4 cup sour cream
• 1/4 cup guacamole
• 1/4 cup salsa
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste

Instructions:

Warm up the olive oil in a big pan over medium-low heat

Add the chicken shreds and season with salt, pepper, ground cumin, and chili powder

It will take about 5 minutes of cooking until everything is hot and a little crispy

You can warm the tortillas up in a dry pan or for 20 seconds in the microwave

Put a spoonful of seasoned chicken on each tortilla to make a taco

Put Cheese, Pico de Gallo, and shredded lettuce on top

Put sour cream, guacamole, and salsa on top

Serve right away and enjoy!

Ultra Creamy Pistachio and Cacao Tart

Indulge in the rich, creamy goodness of this vegan Ultra Creamy Pistachio and Cacao Tart. Made with wholesome ingredients like pistachios, cashews, and cacao, this dessert is a delightful treat for any occasion.

Ingredients:

• 1 cup shelled pistachios, soaked overnight
• 1 cup dates, pitted
• 1/2 cup raw cacao powder
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1/4 cup plant-based milk such as almond or soy
• Pinch of salt
• 1 cup raw cashews, soaked overnight
• 1/4 cup coconut cream
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract

Instructions:

In a food processor, blend soaked pistachios, dates, raw cacao powder, melted coconut oil, maple syrup, plant-based milk, and a pinch of salt until smooth and creamy

Press the mixture evenly into the bottom and up the sides of a tart pan

Place in the freezer to set while preparing the filling

In the same food processor no need to wash, blend soaked cashews, coconut cream, maple syrup, melted coconut oil, and vanilla extract until smooth and creamy

Pour the cashew mixture over the chilled crust, smoothing the top with a spatula

Place the tart back in the freezer and let it set for at least 4 hours, or until firm

Before serving, allow the tart to thaw slightly for about 10-15 minutes

Garnish with chopped pistachios or cacao nibs if desired

Vegan Taiwanese Scallion Omelette

This Vegan Taiwanese Scallion Omelette tastes great and fills you up. You can eat it for breakfast, brunch, or any other time of the day. Chickpea flour and tofu make a base that is high in protein, and scallions give it a fresh, savory taste that reminds me of traditional Taiwanese food. Adding nutritional yeast and spices makes it taste better, and it's a great vegan alternative to regular omelettes.

Ingredients:

• 1 cup chickpea flour
• 1/2 cup water
• 2 tablespoons nutritional yeast
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon cornstarch
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon black salt kala namak
• 1/4 teaspoon white pepper
• 1/4 cup chopped scallions
• 1/4 cup diced firm tofu
• 1 tablespoon vegetable oil for frying

Instructions:

Put nutritional yeast, soy sauce, sesame oil, cornstarch, turmeric powder, black salt, and white pepper in a bowl

Add water and mix until a smooth batter forms

Cut up some scallions and dice some tofu and mix them into the batter

In a nonstick skillet over medium heat, heat the vegetable oil

Put a small amount of the batter into the pan and spread it out so that it forms a round omelette

It should be cooked for two to three minutes, or until the bottom is golden brown and the edges begin to lift

The omelette should be cooked for another two to three minutes, or until it is golden brown and cooked all the way through

Do it again with the rest of the batter

Warm it up and dip it in your favorite sauce, or eat it plain