★ Stareon's Hideout ★

CRAZY TOTODILE BITES

Ingredients:

2 TBSP nut butter or sun butter
2 TBSP maple syrup or agave syrup
1 cup granola
1 1/2 cups vanilla yogurt
Your choice of berries (sliced strawberries, blueberries, raspberries)
Small metal or silicone muffin tin

Directions:

1. In a bowl mix granola, nut butter, and syrup.

2. Fill the muffin tin with about a tablespoon of granola mix.

3. Layer yogurt on top of granola.

4. Top with a couple of your favorite berries.

5. Place in the freezer for 3-4 hours or until frozen. Pop out of tins/silicone molds when frozen and ready, and enjoy!

CHOCOLATE MOUSSE

Ingredients:

Chickpea water (aquafaba) from 1 14 oz can of chickpeas
7 oz of Enjoy Life chocolate chips
1/2 tbsp coconut oil
1 tbsp fresh lemon juice
2 tbsp agave
Stand mixer

Directions:

1. Drain the chickpea water from the can. Save the chickpeas for something. Pour the chickpea water (aquafaba) into a mixing bowl.

2. Add lemon juice and agave to the bowl and stir.

3. Using a stand mixer (you can use a hand mixer, but this will get tiring), whip the aquafaba mixture for about 10 minutes. You want it to form stiff peaks, and you can't over-mix, so if it's not stiff, keep whipping.

5. Melt the chocolate in the microwave with coconut oil for 30 second intervals, mixing frequently until it is fully melted.

6. Next, fold the melted chocolate into the aquafaba mixture. The aquafaba will deflate a bit at this point.

Spoon the mousse into small bowls. Chill in the fridge for 4 hours.

TROPICAL TROPIUS SMOOTHIE

Ingredients:

1 orange, peeled
1 frozen banana, peeled
2 soft dates
1/4 teaspoon ground dried ginger
1/2 teaspoon ground turmeric
1/4 teaspoon cinnamon
Pinch of black pepper
1 tablespoons unsweetened canned coconut milk
3/4 cup unsweetened dairy-free milk

Directions:

1. Put all the ingredients into a high-speed blender. Blend until smooth.

2. Enjoy, your tropical Tropius smoothie!

VANILLITE DELIGHT

Ingredients:

3 frozen semi-ripe bananas
1/4 cup canned coconut milk, full fat
a dash of sea salt
1/4-1/2 teaspoon bright blue spirulina powder

1. After freezing the bananas, remove from freezer and put in food processor or high powered blender along with coconut milk, salt and spirulina, and blend until smooth.

2. Serve in tall ice cream dishes with your favorite fruity ice cream toppings like strawberries, pitaya, coconut, mango, blueberries, or cherries. Share with a friend!

MELON AND MINT SALAD

Ingredients:

1/4 cantaloupe
1/4 honeydew
1/4 watermelon
1 cup strawberry
1 cup blueberries
Juice squeezed from 1 lemon
1/4 cup fresh mint, finely cut (chiffonade)

1. Use a 1-inch melon baller to remove the flesh from the cantaloupe, honeydew, and watermelon. (If you don't have a melon baller, cut into small chunks instead.)

2. Slice strawberries into 1/4 slices. Toss in with the melons in a large bowl.

3. Add the blueberries.

4. Add the fresh lemon juice over the fruit. Toss to thoroughly combine.

5. Take the finely chopped mint and add to the bowl of fruit. Toss to combine.

6. Chill in fridge before serving.

RAWST-NANAB ICE CREAM

Ingredients:

4 sliced and frozen bananas
1 1/2 frozen strawberries
1 can coconut milk, refrigerated
2 tablespoons agave

Directions:

1. Scoop the solids out of the refrigerated coconut milk. Put it in the blender.

2. Add bananas, strawberries, and agave to the blender. Blend until smooth.

3. Use a rubber spatula to scrape down the side of the blender, pouring it into a metal or glass loaf pan.

4. If desiring a soft serve consistency, serve and eat immediately. If looking for more of a hard serve, freeze for 2-3 hours and then serve. Add your favorite ice cream toppings. Enjoy!

FROZEN YOGURT-COVERED BERRIES

Ingredients:

1/2 cup Forager vanilla bean cashewmilk yogurt, divided into two bowls
nutmeg
allspice
chili powder
cinnamon
cardamom
1/2 cup blueberries, rinsed
1/2 cup strawberries, rinsed, cut into fourths
Ice cube trays (or silicone molds shaped big enough to fit a single blueberry/strawberry fourth in each slot)

Directions:

1. First, divide your yogurt into two small bowls. In one bowl, add a healthy pinch of nutmeg, allspice, and cinnamon each. Stir. In the other, add a healthy pinch of chili powder, cinnamon, and cardamom each.

2. Next, fill a tray/mold with blueberries and another tray with strawberries.

3. Now spoon out the nutmeg, allspice, and cinnamon yogurt into the mold with the blueberries. And spoon the chili powder, cinnamon, and cardamom yogurt into the molds with the strawberries.

4. Put in the freezer for 2 hours or until solid. Pop them out of their trays/molds when ready. Enjoy the icy snack!

FROZEN STRAWBERRY-MAPLE WAFFLES

Ingredients:

coconut cream
1 tbsp maple syrup
1/4 cup strawberry jam
6 frozen waffles, cooked

Directions:

1. Using a mixer, mix 2/3 cup coconut cream and 1 tablespoon maple syrup until peaks form.

2. Fold in 1/4 cup strawberry jam.

3. Put in the freezer until firm.

4. Take out of the freezer, and scoop onto 6 cooked waffles. Enjoy!

UBE ICE CREAM

Ingredients:

2 cans coconut whipping cream, chilled
1 can sweetened coconut condensed milk
1 tbsp ube extract
1 tsp vanilla extract
1/4 tsp sea salt

Directions:

1. Remove the solid from the coconut whipping cream and place it in bowl. Using an electric mixer, whip until stiff peaks form.

2. Fold in the sweetened condensed milk, ube extract, vanilla extract, and salt.

3. Pour the mixture in a pan and cover. Freeze for 4-5 hours.

CHEESECAKE STRAWBERRIES

Ingredients:

1 dozen strawberries, washed and hulled
4 oz Philadelphia Plant-Based Original Non-dairy Spread
1/4 cup confectioners' sugar
1/4 tsp vanilla
10 Nabisco Ginger Snaps Cookies
Plastic sandwich bags and/or piping bag

Directions:

1. Wash and hull your strawberries. Use a teaspoon to carve a little hole from the top into their hollow centers. Put aside to dry.

2. Using a mixer, beat non-dairy cream cheese spread, sugar, and vanilla until smooth.

3. Put ginger snaps into a plastic sandwich bag and crush with a meat mallet until it's crumbled into a somewhat fine dust. Alternatively, throw in the food processor.

4. Use a piping bag to fill the cream cheese spread into the strawberries. If you do not have a piping bag, put your cream cream spread filling into a plastic bag, seal it, cut a small hole in the corner, and use this as a piping bag instead.

5. Dip all the strawberries' ends with the spread into the ginger snap crumbs/dust.

6. Put them all in the freezer until they're set.

NUTTY PRETZEL SNACK

Ingredients:

20 Pretzel Rods
1.5 cups of Enjoy Life chocolate chips
1/2 cup nut or sun butter
Sprinkles (color and shape of choice)

[also:Parchment Paper]

1. In two small bowls, microwave in 30 second intervals the chocolate until it is melted, but not burned, and get it ready to start dipping your pretzels. (You may need to heat back up as you go.) Heat up your nut or sun butter as well so it's more liquified. Stir and move to the side.

2. Dip your pretzel into the chocolate. Leave an inch of pretzel for the handle. Lightly tap off the extra chocolate off the pretzel so the chocolate doesn't puddle. Lay each dipped pretzel on a baking pan lined with parchment paper.

3. Drizzle nut or sun butter over pretzels in whatever pattern you'd like.

4. When the chocolate and butter is still warm and wet, sprinkle on your sprinkles.

5. Place in the refrigerate for half an hour till they're set.

6. Take out and enjoy with a friend!

MINI ICE CREAM SANDWICHES

Ingredients:

10 Enjoy Life Soft Baked Cookies
1.5 cups Oatly Vanilla Ice Cream
4 tbsp Enjoy Life Semi-Sweet Mini Chocolate Chips
-or-
Rainbow Sprinkles

Directions:

1. Using a tablespoon, scoop the ice cream on on of the soft baked cookies to the desired amount.

2. Place a cookie on top. Smooth the sides with the spoon.

3. Put your mini chocolate chips or sprinkles on a plate. Roll the ice cream sandwiches' sides until its coated with sprinkles or mini chips.

4. Repeat steps 1-3.

5. Eat immediately with a friend. (Freeze leftovers in an airtight container.)

CHAI CHIA PUDDING

Ingredients:

1/4 cup chia seeds
1 cup almond milk (or another plant-based milk of choice)
1/2 tbsp maple syrup or agave
1/4 tsp vanilla extract
1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp ground cardamom
1/4 tsp ground cloves

Directions:

1. Stir almond milk (or other plant-based milk), chia seeds, maple syrup/agave, vanilla extract, cinnamon, ginger, allspice, nutmeg, cardamom, and cloves together in a bowl.

2. Tranfer to covered mason jars or small tupperware-like containers with lids. Cover and refrigerate for 8-24 hours for the pudding to firm up. (Stays fresh for up to 3 days.)

3. Serve alone or with your favorite toppings!

RAZZ POPS

Ingredients:

6 oz raspberries
1 tbsp lime juice
6 tbsp agave
3/4 cup Forager vanilla bean cashewmilk yogurt
1/4 cup water

Directions:

1. Blend raspberries, lime juice, agave, and water.

2. Add in yogurt until we'll mixed.

3. Pour into 6 pop molds, insert sticks, and freeze for at least 4 hours.

OOPS ALL CHESTOS MILKSHAKE

Ingredients:

1 cup Cap'n Crunch Oops All Berries Cereal
1/2 Oatly vanilla ice cream
1/2 Oatly strawberry ice cream
2 cups Oatly unsweetened original plant-based milk

Directions:

1. Toss in all the ingredients in the blender. Quickly pulse until ice cream is blended.

2. Serve in large glasses with a tall straw. Makes 2-4 servings.

RAWST-PINAP WATER

Ingredients:

1/2 cup strawberries
1/2 cup pineapple
1 tablespoon sugar
1 cup water, divided into half
Ice
Lime (optional)

Directions:

1. Blend strawberry, pineapple, 1/2 cup water, and sugar until smooth.

2. Strain the mix into a bowl, squeezing out as much liquid out as possible. Remove the fruit solids and freeze to save for another recipe (like a smoothie or fruit ice cream.)

3. Mix in the other 1/2 cup of water to the fruit juice.

4. Refrigerator to chill.

5. Serve over ice and add a fresh squeeze of lime.

HO-OH ICE CREAM

Ingredients:

1/8 cup of every color of Skittles rainbow
2 1/2 cans of coconut milk, refrigerated
1/2 cup organic sugar blended into a powder

Directions:

1. After separating your Skittle colors, set aside and work on your ice cream. You'll want to scoop the thick cream fat from the top into a mixing bowl. (Save the coconut water for a smoothie or some other recipe later.)

2. Blend organic sugar in the blender until it's powdered and then add it to the coconut mixture. With a mixer, blend them together until they fluff like meringue.

3. Place the bowl of ice cream in the freezer for about 35-45 minutes.

4. Put each individual color of Skittles in the blender until the candies are completely crushed. Keep all the crushed candies in separate bowls still as they're being blended.

5. Place equal amounts of coconut milk ice cream and powdered Skittles in each bowl and mix throughly.

6. Round up all the individual bowls of ice cream and set them into the freezer for about an hour and a half. After this, tightly pack all the colors into a serving pan. Scoop into serving bowls and top with your favorite candies and whipped cream!

MINT ALCREMIE SHAKE

Ingredients:

1/2 cup spinach
1/2 tsp mint extract
3/4 cup unsweetened Oatley milk
1 cup vanilla Oatley ice cream

(Optional: crushed mint Oreos)

Directions:

1. Place all your ingredients into a blender and blend until smooth

2. Serve in a cup immediately. (Crushed mint Oreos on top are optional.)

MODEST MINT POPS

Ingredients:

2 2/3 cups canned coconut milk (full fat)
3/4 cup packed fresh mint leaves
3/4 cup sugar
1/2 cup Enjoy Life dark chocolate morsels

Directions:

1. Combine coconut milk and mint in a saucepan over medium heat.

2. Heat for until bubbles appear then remove from heat and steep leaves for 20 minutes.

3. Strain out the and squeeze the mint leaves with a fine mesh strainer, pouring the the coconut milk into a clean bowl.

4.Whip in sugar until dissolved and smooth. Let mixture cool to then cover and chill for 4-6 hours in the fridge.

5. Whisk in chocolate morsels and fill popsicle molds accordingly to popsicle packaging filling instructions. Freeze until solid. Enjoy!

JAVA CHIP BLIZZARD

Ingredients:

4 oz decaf coffee
1 tbsp cashew, peanut, almond, or sun butter
1/4 cup oat milk vanilla ice cream
2 oz oat milk
1-2 tbsp Enjoy Life dark chocolate chips
4-5 ice cubes for blending
Ice cubes for serving

(Optional Protein Boost: 1/2 scoop organic Nutiva hemp vanilla protein powder)

Directions:

1. Make 4 oz of whatever flavor decaf coffee you'd like and set aside in a large mug to cool.

2. Gather your ingredients and add to your blender. Blend until smooth. (It's normal to have some chocolate bits.)

3. Pour back into your large mug, add a big straw, a few more ice cubes, and enjoy your Java Chip Freeze!

PEPPERMINTY FRAP

Ingredients:

1/2 cup almond milk (or plant milk of choice)
1 frozen sliced banana
1 tbsp cocoa powder
2 tbsp agave or maple syrup
1/4 tsp peppermint extract

1. In a blender, combine everything except candies and whipped cream. Blend until smooth, adding extra liquid as needed.

2. Pour into a big mug. Garnish with whipped cream and peppermint candies, if desired. Enjoy!

BOUNSWEET FIZZLERS

Ingredients:

Silicone ice cube trays
your favorite Koolaid flavor packet(s)
Sprite, 7Up, or another clear soda

1. Prepare your favorite Koolaid flavor(s) according to package directions.

2. Pour in ice cube trays and let freeze. (Optional: use special shaped ice cubed trays for more fun!)

3.Fill up clear party cups halfway up clear soda and ice cubes. Enjoy this fizzy and colorful drink with friends!

PECHA KEEN DREAM

Ingredients:

13.5 oz of canned peach slices
3-4 scoops of your favorite vanilla plant-based ice cream
1/2 a cup orange juice
2-3 drops of vanilla essence
2 cups chilled almond milk (or another milk of choice)
orange slices, to garnish with

1. Drain the peach slices and combine with the vanilla ice cream, orange juice, vanilla essence, and milk in a blender. Keep blending until the mixture is smooth. If the mixture is too think, add some more orange juice and blend again.

2. Serve it chilled in 4 small glasses. Garnished with the orange slices.

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