Vegan Ashtalieh

Biscuit layer

1 cup oat flour

1/2 cup pistachio

1/2 cup almonds

1 cup dates soaked in water

1 tsp vanilla

Blend and spread onto cake pan or at the bottom of a serving cup


1 cup cashew or macadamia(soaked in water for few hours)

1/4 cup coconut cream (plus more if needed)

1/4 cup melted coconut oil

4 tbsp agave or maple syrup

2 tbsp rose water

1 tbsp vanilla

Simply blend, pour onto biscuit layer and let it set in the freezer for at least 20 minutes

Pistachio and edible flowers for decoration

Ice cream lovers only



Vanilla Macadamia Ice Cream

1 can full fat coconut milk

¾ cup raw macadamia nuts (pre-soaked in water overnight or for one hour in boiling water)

¾ cup Medjool dates (soaked in boiling water for minimum 10 minutes then peeled and pitted)

1 tbsp vanilla extract

1 tbsp cocoa powder

Note: You can add extra chopped dates and macadamia if you like chunks in your ice cream.

Chocolate sauce for serving

2 tbsp melted coconut oil

2 tbsp cocoa powder

1 tbsp vanilla

1 tbsp maple syrup


Blend all ice cream ingredients on high speed until very creamy and smooth.

Freeze for a minimum of 30 minutes.

Scoop out to serve.

For the chocolate sauce, simply combine all ingredients and drizzle over your serving of ice cream.


Double choc PB muffins


Dry ingredients 

1 cup almond flour

1/2 cup oat flour

1/2 cup tapioca starch

1 tsp baking powder

1/2 teaspoon fine sea salt

3 tbsp cacao powder

1/2 cup vegan chocolate chips

Wet ingredients 

1 cup mashed banana

1/4 cup  maple syrup

1 tablespoon vanilla

3/4 cup smooth peanut butter

1/4 cup canned coconut milk


Start by preheating your oven and greasing your muffin pan.

Add all your dry ingredients except the chocolate chips to a bowl and mix well.

Then combine the wet ingredients in another bowl and stir well.

Gradually add the dry mix to your wet ingredients and mix well.

Fold in the chocolate chips at the end.

Bake for 20 minutes at 220 degrees, or when a toothpick comes out clean. Cool 15 minutes in the pan, so they can firm up.

On-the-go protein bars



1 cup vanilla  protein powder

1 cup oat flour

1/4 teaspoon salt

1/2 cup peanut butter

2 tbsp melted coconut oil

1/4 cup maple syrup or 1/2 cup dates soaked in hot water

Cacao nibs to sprinkle


Start by mixing all dry ingredients.

Separately, mix together the cashew butter, melted coconut oil, sweetener before adding the mix into the bowl of dry ingredients.

Mix well. At this point adjust the texture to your liking (for example add more flour for more chewy bars)

Transfer the dough to a pan and smooth it down into an even layer.

Place the pan in the freezer for at least 5–6 minutes, just until the bars are firm enough to cut.


Creamy vegan feta


• 1 cup almonds

• ¼ cup fresh lemon juice

• ¼ cup nutritional yeast

• 1 tbsp garlic powder

• 1 tsp onion powder

• 1¼ tsp rock salt/ sea salt

• ½ cup cold water


Start by boiling the soaked almonds for up to 7 minutes. Remove from heat and cool off.

When cool remove skin.

Blend all ingredients then place in a cheesecloth.

Close it tightly and store it overnight in the fridge.

Bake for 30 to 40 minutes until top is firm and dry. Allow to cool before serving.

Breakfast ice cream!


Vanilla Macadamia Ice Cream

1 can creamy coconut milk

½ cup raw macadamia nuts

½ cup pitted Medjool dates (soaked in hot water for 1 hour)

2 tbsp maple syrup

1 tablespoon vanilla extract


Blend all ingredients on high until creamy and smooth.

Freeze for at least 2 hours.

Scoop out and serve.


Buckwheat groats tortillas



Buckwheat groats wrap


1 cup buckwheat groats

1 cup water

2 tablespoons chia seeds

1 tsp garlic powder

1 tsp onion powder

1/4 teaspoon sea salt

Dash of black pepper

1 tablespoon nutritional yeast


Start by soaking buckwheat groats overnight or at least 4-6 hours.

Rinse and drain it well before pouring into blender.

Next, add all the other ingredients and process into smooth batter. Add more water if needed.

Pour 1-2 tablespoons of batter (depending how large tortillas you want to make) onto hot non-stick pan and spread it out into as thin circle as you can.

Once it’s cooked on top, flip the tortilla over and fry for another minute or so.

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