INGREDIENTS * Rice paper
 * Filling 1: pomegranate seeds, kiwi, pineapple
 * Filling 2: strawberries, mango, peach
 * Filling 3: mint leaves, raspberries, mango
 * Juice from 1/2 lemon
 * Juice from 1/2 lime
 * 1 teaspoon honey * Add any vege ( red cabbage, carrots etc)
 INSTRUCTIONS 1. First, slice all of the fruit and vegetable into thin rounds or long sticks.
 2. Working with one sheet at a time, soak a rice paper sheet in warm water for 5-10 seconds, until it softens. Lay flat on a plate and place your desired fillings in the center. Wrap into a spring roll, making sure to pull the rice paper taught - this will give you a tightly-rolled spring roll. Arrange on a plate.
 3. To make the dipping sauce, combine the lemon juice, lime juice and honey in a small bowl. Dip the spring rolls into the sauce for a citrusy kick!

2 cups raw coconut water 1.5 tbsp rosewater 2 oz edible flowers  Pour coconut water and rosewater into a large pitcher and stir.  Pour mixture into popsicle molds and place in freezer.  Check in on them every once in a while and take them out when they begin to feel slushy.  It took mine 1.5 - 2 hours to get to this partially frozen stage.  Take the popsicles out and begin adding flowers.  You can use your popsicle sticks to push them down to the bottom.  If they pop back up to the top it means the popsicles need to freeze a bit more.  Once you have added as many flowers as you like, add your popsicle sticks and put them back in the freezer until completely frozen.  When you are ready to eat them, run a little warm water over your popsicle molds to help ease them out.  Enjoy!

Are you dairy-free? With so many alternatives to milk you can still have your ice cream and eat it too! The pops pictured above are made with coconut milk, cashews, coconut oil, maple syrup, vanilla bean, sea salt and fruit! Alt recipe popsicles molds, wooden sticks * 13.5 oz full fat coconut milk, refrigerated for at least 24 hours * 2 + ½ cups mixed fresh berries * 3 tbsp + 1 tsp coconut oil, melted (or ½ cup coconut flakes) * 2 tbsp maple syrup, agave or stevia * ½ lemon zest * ¼ tsp vanilla extract * 2 tbsp ground pistachios (optional) Instructions 1. Combine coconut milk, coconut oil, maple syrup or other sweetener, lemon zest and vanilla stirring with a whisk. If using coconut flour or flakes, blend for a few seconds with a blender. 2. Clean and chop all the berries and cut strawberries into very thin slices. 3. For the marbled effect: Combine 2-3 tablespoons coconut cream with 5-6 mashed blueberries or raspberries to obtain the desired color. (See notes)° 4. Add 2 cups berries in the remaining coconut cream and mix gently so as not to break the fruit. 5. Pour the mixture into molds, alternating the creams accordingly to your taste. 6. Add the remaining berries pushing them towards the sides of the mold. 7. Sprinkle with chopped pistachios, insert wooden sticks into the molds and store in the freezer. 8. Freeze at least 4-6 hours before serving. To create the colored layer, blend or simply crush with a fork a few raspberries or blueberries with coconut milk.

Share with a friend who loves NACHOS!!! This is a plant-based take on our number one favorite comfort food!!! Gather around this party staple at your next gathering, BBQ pulled jackfruit, chili, jalapeños, avocado, picked cabbage, vegan cheese, red onion, organic white corn tortilla chips, pico de gallo, guacamole, pineapple salsa and garlic cashew aioli

Serves: 12 Ingredients * 1 cup oat flour * 8 pitted dates, soaked at least 30 minutes * ¼ cup cacao or cocoa powder or slay fitness wheybolic chocolate * 2 tbs coconut oil * 2 tbs maple syrup * dash of salt * 1 cup cashews, soaked at least 4 hours * ¼ cup coconut butter * 2 tbs maple syrup * 1 tsp vanilla extract Instructions * Prepare cookies by placing oat flour, dates, cacao powder, 2 tbs coconut oil, 2 tbs maple syrup and salt in blender or food processor. Blend until mostly smooth. * On a clean surface (I use a piece of parchment paper) roll mixture out until it's about ¼" thick. Use a circular cookie cutter to cut out cookies. Transfer cookies to a plate and place in freezer to set. * Prepare filling by draining cashews and blending with coconut butter, 2 tbs maple syrup and vanilla until smooth. * Remove cookies from freezer. Spread icing over cookies to create sandwiches. You may want to set them back in freezer for 15 minutes to set before enjoying. Store in refrigerator.

Some days you just crave chocolate... and lots of it! Banana ice cream is totally acceptable for breakfast, lunch and dinner! Blending in carob powder does the trick, but if you're looking for a richer experience, try cacao powder, Oh yes, and few cocoa mint @squarebars chunks never hurt anybody. Ingredients * 6-7 frozen bananas * 3 tablespoons carob powder or slay fitness wheybolic chocolate * Toppings of choice INSTRUCTIONS 1. Add a few of your frozen bananas to a high-speed blender or food processor. If using a blender, continue to push down the bananas with your tamper. 2. Once bananas have a thick uniform consistency like ice cream, slowly add in more bananas. 3. Add in carob powder and blend until it is evenly distributed throughout the ice cream. 4. Scoop out mixture into a bowl and add toppings of choice. 5. Note: If you are having issues blending bananas with your blender, add half of a fresh banana or water.

This recipe’s simplicity will really make you think about how complicated foods have gotten. The key ingredient is high quality soft dates.  Medjool dates are a variety that are commonly found in grocery stores (i.e. Whole Foods, Trader Joe’s) that would work perfectly.  Always go for organic. You can order dates in bulk from 7hotdates.com. Usually 15 pounds at a time while they are in season (September – March/April). They have options to buy smaller orders.  Since these raw chocolate truffles are so easy to make, you can get really creative with the recipe and add in things for flavor or texture.  If salt is your thing, go for it.  Chopped nuts are always a great addition to raw treats to add some crunch.  Add mint essence for a mint chocolate truffle.  Feeling spicy? Get bold with some chili powder!  As you can see there’s so many things you can do with this recipe, so don’t be afraid to add your own personal touch to them. These are low-fat so you have no excuse not to make them. Serves 12-16 Ingredients * 2 cups high quality soft dates, pitted * 2-3 tablespoons raw cacao or carob powder, additional for coating * optional ingredients: 1 tablespoon coconut oil, 2 tablespoons chopped nuts, 1 teaspoon vanilla essence, sea salt to taste * -- * Berry Coconut Truffles * 2 cups high quality soft dates, pitted * 2-3 tablespoons organic berry powder * 2 tablespoons shredded coconut Instructions 1. Blend your high quality soft dates and cacao/carob powder in a high speed blender or food processor until you have a very smooth uniform consistency. Use your tamper or spatula to scrape the dough down until it's well combined as you blend. 2. Scoop out mixture, roll into small balls and place on parchment lined baking sheet. Mixture will be very sticky, wet or lightly coat hands with coconut oil to make it easier to manage. 3. Roll balls into cacao/carob powder. 4. Place truffles in the refrigerator for at least one hour to firm up. Notes If you are not using high-quality soft dates soak in warm water for atleast an hour beforehand, pour out excess water and dry off dates very well. Add coconut oil if the dates are too hard while blending. Store truffles in an air tight container in the refrigerator.

1 dragon fruit (pink flesh), 2 frozen bananas, 1 cup coconut yogurt, topped off with frozen berries, shredded coconut, hemp seeds and figs