Banana Ice Cream with Chocolate, Coffee, and Cinnamon

Is there anything better than chocolate? This creamy dessert is heavenly, decadent, and dairy-free! Bananas make the perfect base for this creamy and tempting treat. Plus it’s the perfect way to use up bananas that are too ripe and get your servings of fruit at the same time.

Yield: 6 servings


3 frozen bananas

1 tbsp. coconut sugar

2 tbsp. cocoa powder

1/2 tsp. cinnamon

1/4 cup fresh coffee


Peel and slice up your fresh bananas and place in a airtight container and freeze for 4 hours or overnight.

Add all ingredients into a food processor or blender. Mix on high for 2-3 minutes or until well blended.

In a loaf pan spread the mix evenly and place into the freezer for 4 hours and enjoy.

Raw Vegan Date Energy Bites

Dates can be used in so many ways. Raw desserts, drinks, smoothies, cookies. I love the dense texture and the hint of sweetness they have. They make a great snack for pre or post workout, or even a quick pick me up in the afternoon. These little bites are loaded with goodies like whole oats, peanut butter, and walnuts.

Yield: 22 bites using a 1/2” scoop


6 dates pitted

1/2 cup warm water

3/4 cup whole rolled oats

1/2 cup peanut butter

1/4 cup walnuts

1/2 tsp. cinnamon


Pitt the dates and add to the food processor with water, oats, walnuts, peanut butter, and cinnamon. Pulse or run on low, scrape down sides and continue to pulse until well blended.

Have a plate or baking tray lined with parchment paper ready.

Using a baking scoop or spoon make small balls and place onto the plate or tray and put in the fridge to firm up for 1 hour and enjoy. These will last in the fridge for about a week.

Dates with Peanut Butter and Walnuts

This is one of my favorite snacks and or dessert. Sweet, creamy and loaded with protein and fiber too. You can use any kind of nut butter or toppings you like. Sometimes I add dried fruit like apricots or mango with almond or cashew butter.

Yield: 1 serving


3 pitted or whole dates

peanut butter of choice

6 walnuts


Cut dates in half and remove the seed if any.

Take a small spoon or knife and fill each half with peanut butter.

Top with walnuts and enjoy.

Mixed Berries with Honey and Cilantro

This quick and simple fruit salad is so amazing in the summertime. I love the sweetness of the fruit combined with a touch of honey and fresh herbs gives it an unexpected flavor that works so well with the fruit. And the touch of lemon brightens it all up so nicely. If you are not a fan of cilantro, fresh basil also works well in this recipe. You can also substitute the honey with agave or maple syrup to make it vegan.

Yield: 4 servings


2 cup fresh strawberries with tops removed

1 cup blueberries

1/2 lemon, zested and juiced

1 tbsp. honey, agave, or maple syrup

2-3 sprigs of cilantro or basil leaves


Wash all produce well. Cut off the tops of the strawberries and discard. Then slice the strawberries into quarters or bite size pieces. Take the cilantro or basil leaves and mince or cut finely.

In a medium size bowl combine the strawberries and blueberries. Add in the herbs and zest the lemon and juice. Add in the honey, agave, or maple syrup and toss gently.

Serve as is, over pancakes, with oatmeal, or with whipped cream and shortcakes and enjoy.

Raw Vegan Strawberry Ice Cream

This healthy version of ice cream is so fantastic. The Strawberries blended with banana is so creamy without the guilt!

Yield: 2 servings


1 frozen banana
1 cup frozen strawberries
1/4 non dairy milk
Dash of cinnamon


Blend all in a food processor, add a little more milk if needed to make a creamy consistently and enjoy!

Let me know what you think in the comments below! If you made this recipe, tag me in Instagram and Twitter! @noshchefjulie

Dark Chocolate Covered Pretzels

I made a bunch of these for holiday gifts. There easy, delicious, and so much fun to do. I also love to have these as a late night snack. Grab your vegan chocolate and pretzels and let’s get started!


Yield: 1 pound of chocolate covered pretzels


1 lb. (16 ounces) bag of pretzels (any shape you like)

8-12 ounces of dark chocolate chips

Garnish: (optional) crushed up candy canes, colored sugar, or sprinkles


You’ll need to set up 1-2 baking pans lined with parchment paper or silicone mats

In a microwave safe bowl you can heat the chocolate chips in 30 second intervals stirring after each time interval, until melted.

Or you can melt the chocolate over a double boiler. Using a small pot filled with 1 inch of water and heat to a simmer. Place a glass bowl on top of the pot with chocolate chips inside and continue to stir until melted through.

Take your pretzels and dip them in the chocolate, shake off excess, and lay on lined baking sheet.

once all the pretzels are dipped, sprinkle or dip pretzels in the garnish of your choice and set on baking sheets in the fridge or freezer for about 30 minutes to completely set.

Once chocolate has cooled and firmed take out and let them come to room temperature 5-10 minutes. It makes them easier to come off the trays, if they are too cold the pretzels can break.

Wrap as gifts or enjoy these treats for yourself.

Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!


Raw Banana Ice Cream

If you want a fast sweet treat bananas are the perfect option! Frozen bananas lend the perfect consistency similar to real ice cream, without the extra fat and sugar. Add in any toppings you like and you’ve got the perfect dessert. I love to add in dark chocolate chips, fresh blueberries, strawberries, walnuts, cashews, and top it all off with  dairy-free whipped cream and chocolate sauce. The combination possibilities are endless!

Note: The less ripe the bananas are the less sweet the ice cream will be. For the best ripeness, choose bananas that are slightly green, but not overly ripe where its mushy and is browning. Try to get ones that are firm and somewhere in the middle ground.

Note: Cashew milk makes a creamy ice cream and a richer flavor, while almond milk is less rich. Try coconut, rice, or hemp milk. They all lend different sweetness and richness to the dish. Store bought nut milks are cooked, so if you make your own at home this stays raw!

Yield: 2 servings


2-3 frozen bananas

1/3 cup non-dairy milk.

toppings of your choice


First you need to peel the bananas, cut them up into 1 inch slices and place them in to a tupperware container and freeze them at least for 2 hours, or overnight.

Using a food processor, add the frozen banana slices and milk. Blend well until creamy in consistency. You can add more milk slowly if needed. Add in any extras you want in the mix and blend. Serve and garnish with your choice of extra toppings and enjoy.

Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!

Sprinkle Banana Muffins

Sprinkles make everything better! I love the little pops of color and these muffins are so moist and delicious! I used almond extract and a sugar substitute splenda so this recipe is 99% sugar free except for the sprinkles!

funfetti banana muffins

Yield: 16 muffins


1 1/2 cups all purpose flour

2 eggs (use an egg liquid substitute or use 3 tbsp. of unsweetened applesauce)

4 frozen bananas- thawed to room temp

1/2 cup non dairy butter- softened to room temperature

1 tsp. baking soda

1/2 tsp. salt

1 tsp. almond extract

1/2 cup sugar (white, brown, or splenda)

2 tbsp. colored sprinkles



Pre-heat the oven to 350* F.

In a mixing bowl cream the butter and sugar together.

In a separate bowl combine the flour, baking soda, and salt together and lightly mix.

Add in the almond extract to the creamed butter and sugar. Add in the bananas and mix on a medium speed until desired consistency is reached. I like my batter a little lumpy. Next turn the speed to low and add in the egg substitute or applesauce and mix.

Now add in half of the dry mixture into the wet. Try not to over mix, and scrape down the sides. Add in the remaining half of the dry mix into the wet, and scrape the sides after mixing to make sure its all incorporated.

Add the sprinkles and gently fold into the mix.

Line 2 baking muffin pans with liners and spray with non-stick if desired. This recipe will make 16 muffins. Fill each liner 3/4 full with muffin mix.

Bake 25 minutes at 350*F or until a toothpick comes out clean. Let cool and enjoy!


These muffins are a delight! I had a lot of fun making them and the use of almond extract instead of the traditional vanilla made this really stand out! I hope you enjoy these muffins as much as I do.

Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!

Rainbow Carrot Salad with Apples, Raisins, and Cinnamon

This carrot slaw salad is wonderfully sweet with the cherries, apples, and a touch of cinnamon. I love to make this dish around the holidays. The textures play well with each other and the flavor combination is so delicious and fall inspired.

Note: To save time you can buy pre-grated carrots, though its more budget friendly if you peel and grate them yourself.

Yield: 8 servings


1 lb. rainbow carrots, peeled and grated

1 large red apple, cored and diced

4 mandarin oranges

1/2 cup golden raisins

1/4 cup walnuts

1/2-1 tsp. cinnamon


Wash all produce.

Remove the tops, peel, and grate the carrots. Core and dice the apple.  Zest the oranges first, then cut into small dice.

In a medium bowl combine the carrots, apples, walnuts, raisins, and cinnamon and serve.



Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!