#indulgeresponsibly

Enjoy a single-serving vegan chocolate chip cookie that is high in protein and won't make you feel bad.

Ingredients: 1/4 cup rolled oats. 1 tbsp vegan chocolate protein powder. 1 tbsp almond flour. 1 tbsp maple syrup. 1 tbsp almond milk. 1 tbsp vegan chocolate chips.

Instructions: Warm the oven up to 175F 350C. Roll out the oats and mix them with the vegan chocolate protein powder and almond flour in a bowl. Toss the dry ingredients together with the almond milk and maple syrup until everything is well mixed. Add vegan chocolate chips and mix well. Place the cookie dough on a baking sheet that has been lined with parchment paper. Place in the oven and bake for 10 to 12 minutes, or until the edges turn golden brown. It should be cool for a while before you eat it.

Prep Time: 5 minutes

Cook Time: 10 minutes

Indulge in the rich flavors of coffee-infused coconut cream coated in dairy-free chocolate with a crunchy almond topping. These Vegan Coffee Chocolate Magnums are perfect for satisfying your sweet cravings without compromising on taste or ethics.

Ingredients: 2 cups of coconut cream. 1/4 cup of maple syrup. 1 tablespoon of instant coffee granules. 1 teaspoon of vanilla extract. 1/2 cup of dairy-free chocolate chips. 2 tablespoons of coconut oil. 1/4 cup of chopped roasted almonds. 8 vegan ice cream sticks or wooden popsicle sticks.

Instructions: Combine coconut cream, maple syrup, instant coffee grounds, and vanilla extract in a mixing bowl. Use a whisk to mix the ingredients well. As you pour the mixture into the popsicle molds, fill them up about three quarters of the way. Put a stick in each mold. The molds should be frozen for at least 4 hours or until they are solid. Work on the chocolate coating while the popsicles are still frozen. For 30 seconds at a time, melt the coconut oil and dairy-free chocolate chips in a bowl that can go in the microwave. Stir the mixture every 30 seconds until it is smooth. Take the frozen pops out of the molds. Let any extra chocolate drip off of each popsicle as you dip it into the melted chocolate mix. Put roasted almonds that have been chopped on top of the chocolate-covered popsicles before the chocolate sets. Once you're done, put the coated popsicles on a baking sheet that has been lined with parchment paper. Freeze them again for 30 minutes. Plant-based coffee chocolate Magnums are ready to eat when the chocolate coating sets.

Prep Time: 20 minutes

Cook Time: 10 minutes

Indulge in the deliciousness of a thick and creamy mint chocolate milkshake without the excess calories and fat. This healthier version is perfect for satisfying your sweet cravings.

Ingredients: 1 ripe banana. 1 cup unsweetened almond milk. 1/2 cup non-fat Greek yogurt. 2 tablespoons unsweetened cocoa powder. 1/4 teaspoon peppermint extract. 1 tablespoon honey or maple syrup optional, for sweetness. Ice cubes.

Instructions: Peel and slice the ripe banana. In a blender, combine the banana slices, almond milk, Greek yogurt, unsweetened cocoa powder, and peppermint extract. If you prefer extra sweetness, add honey or maple syrup to taste. Add a handful of ice cubes to make the shake thick and frosty. Blend until smooth and creamy. If the consistency is too thick, you can add more almond milk as needed. Pour the mint chocolate milkshake into a glass, garnish with a sprig of fresh mint if desired, and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes