Banana “Ice-Cream”


2 frozen bananas (peel them before freezing)

2 Tablespoons cashew butter

pinch of salt (optional)

chocolate chips (optional)

water, if needed to facilitate blending


Break the frozen bananas into chunks and toss them into a food processor or mini food processor along with the other ingredients.

Blend until the bananas break down into a soft-serve consistency, adding a tablespoon or two of water to help with the mixing if necessary. Serve immediately or chill and serve later.


Makes 2 servings so I often double the recipe.

I freeze in mini Ziploc-type bowls so I can pull individual size servings out of the freezer when I need them.  

Adapted from this recipe:


Chocolate Chip Cashew Cookies

These cookies taste a bit like granola bars, but with a more cookie-like texture.


2 cups cashew meal or cashew flour
1/4 cup canola oil
4 Tablespoons pure maple syrup
1/4 teaspoon sea salt
1/2 teaspoon baking soda
1/2 cup chocolate chips (I use enjoy life mini choc chips)


Preheat oven to 350F.

Mix all ingredients in a medium bowl, adding in the chocolate chips last. Drop rounded teaspoons onto baking sheet covered in parchment paper. Bake for 8 to 10 minutes, until bottoms start to brown. Let cook on baking sheet for 10 minutes.

Makes about 24 cookies

Adapted from this recipe:

Chocolate Sugar Cookies

These cookies are made for almost every special occasion in our house. They are a favorite among both kid and adults. The first time I made the vegan version of these, I also made a batch of the butter and egg version. We did a taste test and could not tell a difference. Both versions were delicious.

Wet Ingredients

1/4 cup rice milk

1/4 cup vegetable  oil

1 teaspoon of maple syrup (optional)

Dry Ingredients

1  1/3 cup flour

3/4 cup sugar

1/3 cup cocoa

1  1/2 teaspoon baking powder

1/2 teaspoon baking soda

extra sugar for rolling 


In medium bowl, mix wet ingredients. Mix together dry ingredients and add to wet ingredients. Mix until well blended. If needed, add additional water or milk until mixture is wet enough to form balls. Shape into 1 inch balls and roll in sugar. Place on cookie sheet and flatten with bottom of glass. Bake at 350 for 6-9 minutes, cool for 5 minutes, and transfer to wire rack to cool. Makes about 24 cookies.