Vegan – Kendyl Morris Coaching

Matcha Mint Bites

I love a good power bite, especially these energizing green balls of wonder. The fresh mint makes them especially refreshing, especially with these hot days. Pop them in a iced cooler for an outdoor day and you won't be sorry!

Prep Time30

Cook Time1

Total Time1 30

Servings: 24

Equipment

Food Processor

Ingredients

1 cup raw, organic tahini
1 cup coconut manna
1 cup organic plant-based protein
1 cup collagen
2 cups + 1 cup shredded coconut
¼ cup + ¼ cup monk-fruit confectioners sugar
10-15 fresh organic mint leaves
3-10 drops organic peppermint essential oil start tasting after adding 3 drops and adjust to preference
2 tbsp matcha powder
1 tbsp maca powder optional
1 chocolate Lily’s chocolate bar or 1 cup Lily’s chocolate chips can use any chocolate of choice, optional
1 tbsp MCT oil or melted coconut oil

Instructions

Melt the chocolate on the stove at low heat. Stir frequently until completely melted. Set aside.
Place 1 cup of the shredded coconut in a bowl and set aside.
Mix ingredients (except for monk fruit confectioners, and 1 tbsp MCT oil) in a food processor. Stop to scrape down the sides if needed. Add more protein powder if it’s not solid enough to roll into balls (they’ll be slightly squishy but you don’t want them to melt in your hand or flatten when set down.
Roll dough into 1 inch balls and then coat in the 1 cup shredded coconut. Place on cookie sheet. Will make 18-24 bites.
Stir ¼ cup confectioners and 1 tbsp MCT oil into the melted chocolate until well combined.
Drizzle or coat the bites with chocolate.
Place in the freezer for 10 minutes (until hard) and then transfer to the container.
Store in fridge for a week and in the freezer for 6 months.

Notes

notes: I always double or triple the batch and freeze them to have on hand for a quick boost. You can even eat them straight from the freezer.

Other flavor options:

Pure Matcha
Omit mint and/or chocolate

Lavender Matcha
Replace fresh mint with dried lavender flowers and mint essential oil with lavender oil

Lemon lavender
Replace fresh mint with dried lavender flowers and mint essential oil with lavender oil.
Add 1 tbsp fresh lemon zest, 5-10 drops lemon essential oil or 1 tbsp lemon juice and omit matcha.

Make it your own
Add any of your favorite superfoods, dried fruit, seeds, nuts, or flavor additions that you enjoy – the combinations are endless!

Chocolate Cookies n’ Cups Ice Cream

I'm just getting on the homemade ice cream wagon and I don't think I'll be getting off anytime soon! I love how easy this is to make, and how I don't miss dairy AT ALL when I eat it. Cashews are magical.

Prep Time30

Cook Time7

Course: Dessert

Keyword: ice cream

Servings: 6

Equipment

immersion blender
ice cream container or loaf pan

Ingredients

2.5 cups raw cashews
1/2 cup coconut milk
1/3 cup pure maple syrup, Lakanto maple syrup, or raw honey
1.5 tsp collagen / gelatin
2 oz baking chocolate chopped
1/2 cup cocoa powder
1 tsp vanilla extract
1/4 tsp sea salt
1/2 tsp lemon juice
1/2 cup chopped almond butter cups or candy of choice
1/2 cup cookie chunks I used my vegan power cookies

Instructions

Place ice cream container or loaf pan in freezer to chill.
Place the cashews in a bowl and cover with boiling water for 30 minutes.
Sprinkle the gelatin over coconut milk in a saucepan and leave for 15 minutes.
Drain and rinse the cashews and transfer to an immersion blender. Add 1 cup water and the maple syrup. Blend until smooth.
Transfer to saucepan and set to medium heat, whisking to dissolve the collagen (which should be slightly foamy on top). Once it’s dissolved, add the chopped baking chocolate and stir until just melted. Be very careful not to overheat.
Transfer back to blender and add cocoa, vanilla, sea salt, and lemon juice. Blend until smooth.
Pour into chilled containers and chill in freezer for 6 hours.
Let sit out on counter for 10-15 minutes before eating.