Vegan Sherbet, Ice Cream Floats and Silk Fruit & Protein (Low-fat, raw-vegan option, simple)

So cool, frothy and delicious - only lightly sweet but bursting with mango and ginger flavor. The ginger ale just slightly foams over the top and then slides slowly down the glass. This is so simple and really only takes about a day to make, which is pretty good considering that this doesn't require an ice cream machine. The main recipe also has a lot less fat but is more like a slushy/boba tea type of thing, but if you want it to be creamier or raw vegan then feel free to use some coconut milk. The best part of this is that it makes use of the yummy Silk Fruit & Protein drink (Mango and Peach)

(Soy-Based, Low-Fat Recipe)

• 1/2 cup of Mango Juice & Silk Fruit & Protein
• Juice of 1/2 Lemon
• 1/4 cup of Sugar (add more if you wish)
• 1 tsp of Coconut Oil

(Raw Vegan Recipe)

• 2 cups of Whole Coconut Milk
• 1 cup of Mango Juice
• 1/4 cup of Raw Sugar or Agave Nectar

(Directions)

• Simply mix your ingredients together then place in the freezer or ice cream machine.
• Let it stay in the freezer for about two and a half hours or until the outside has started to freeze, then break apart with a silicone spatula and keep bringing the pieces into the middle. Do this every couple of hours for about three to five times or until you are satisfied.
• Let freeze until scoopable then serve in a nice ginger-ale fruit with lime or all by itself!
• Enjoy!

Easy Homemade Twix

There's a little glow on these simple things - I can enjoy my favorite childhood treat with ease and have even made it a bit more "mature" with the addition of coffee. Crisp, sweet, velvety and chocolate with a great crunch and a dark-chocolate bite to balance everything out. An easy short-bread recipe combined with a simple cocoa coating and an amazingly easy shortbread recipe. I've become quite the little candy-making queen with this simple 5-ingredient caramel and a little eye-balling.

(Shortbread Ingredients)

• 1/2 cup of Raw Sugar
• 3/4 cup of Vegan Margarine
• 1/4 cup of Applesauce (Optional, I didn't use)
• About 2 cups of White Whole Whea

(Coconut Caramel Ingredients)

• 1/4 cup of Cold Coconut Cream
• 3/4 cup of Cold Water
• 3/4 + 2 tbl Raw Sugar
• 1 tsp of Vanilla Extract
• A pinch of Salt

Dark-chocolate (for coating)

(Directions)

• Preheat oven at 325 degrees.
• Simply cream your margarine and sugar together for the shortbread.
• add flour and knead a bit and cut into 1/4-1/2 inch thick strips, roll in oats, poke a few holes and then place in the fridge for about 15 minutes.
• Bake at 325 for about 30 minutes or until hard, then place in the fridge as you start the caramel.
• For the Coconut Caramel, boil everything together until it gets to the firm-ball stage using a candy thermometer or using the cold water candy test.
• Spread on top of shortbread, then coat in dark chocolate.
• Enjoy!

Happy Birthday Tres Leches

(Tres Leches Cake Ingredients)

• 1/2 cup of Soy Milk/Rice Milk
• 1/2 cup of Almond Milk
• 1 and 1/2 tsp Vanilla Extract
• 1 tsp of Apple Cider Vinegar
• 1/3 cup Melted Coconut Oil
• 1 and 1/2 cups Cake Flour
• 3/4 cups of White Sugar (add less if it is a sugary frosting)
• 1 tsp of Baking Soda
• 1 tsp of Baking Powder
• 1/4 tsp of Sea Salt
• A pinch of cinnamon (optional)

(Tres Leches Blend)

• 3/4 cup Coconut Milk
• 3/4 cup Almond Milk
• 3/4 cup Soy/rice milk

(Whipped Topping)

• Coconut Cream (refrigerated and whipped)

(Directions)

• Combine your dry ingredients together and wet ingredients (separately). Then slowly add the wet to the dry. Combine until everything has come together well and then place into a lightly greased pan.
• Bake for about 30 minutes at 350 degrees or until well browned. Let it cool completely and cut off the top.
• Poke as many holes into the cake with them as you can. After that, mix your Tres Leches blend and slowly pour it over the cake (do this in batches and let the cake soak up each one).
• Let it sit in the fridge for about 24 hours and then cover in whipped and refrigerated (full-fat) coconut cream.
• Serve with your favorite fruits and stash the rest later.(it tastes amazing the next day).
• Enjoy!

I hope that you enjoy the cake as much as my family and I did!