Banana pancake muffins

4 cups rolled oats
2 bananas
2 tablespoons oil (I took rapeseed)
2 cups milk plant (I took 50/50 almond milk and oat milk)
a dash of agave syrup (or other sweetening)
1 dash of vanilla extract (optional)
1 pinch of cardamom (optional)
a pinch of salt

1. Set the oven at 200 degrees.
2. Mix all ingredients with a hand blender.
3. Place the pancake batter into molds and bake until they solidify. About 20 minutes.

Chocolate bliss balls

1 cup of raw cashews or almonds
1 cup of pitted dates
2 tbsp of raw cacao powder
Pinch of salt
1 tbsp of water

Mix the nuts in your food processor.
Add in the dates then mix well.
Add in the cacao and a pinch of salt.
Add in the water – more or less depending on the consistency. You need the balls to stick together, but still be able to roll them.
Roll them with the palm of your hands and keep in the fridge.

Raw vegan vanilla ice cream

2 cups raw, unsalted cashews
2 cups young coconut meat
1 cup full-fat coconut milk
1/2 cup pure maple syrup, plus more to taste
2 tablespoons natural vanilla extract, plus more to taste
Pinch of sea salt

  1. Drain the soaked cashews, rinse thoroughly, and discard the soaking liquid.
  2. Throw the drained cashews into the blender with the coconut meat, coconut milk, maple syrup, vanilla, and salt, and blast on high for 30 to 60 seconds until smooth and creamy. Tweak maple syrup and vanilla to taste.
  3. Chill in the fridge for a couple of hours until cold, and then churn in an ice cream maker according to the manufacturer's instructions.
  4. Transfer to a steel loaf pan or sealed container, and freeze for about 8 hours until firm.