We know you love simple, no-cook recipes that take minutes to prepare, and this one checks all of the boxes. The first time we made these was for Valentine’s Day a few years back, and we’ve been making them ever since. These truffles have been such a huge hit with our friends and family that we can’t wait for you to try them, too!

Medjool dates, cacao powder, and topping(s) of your choice, that’s it! The dates should be soft and gooey for this recipe so if yours are not, simply soak them in warm water for 15 minutes, drain them and they should be good to go.

We like to coat our truffles with freeze-dried raspberry powder, crumbled pistachios, and cacao powder, but the possibilities are endless! Think—coconut shreds, peanuts, almonds, and the list goes on and on.

Over the next few days, we will be releasing more simple dessert recipes that require just 3 ingredients or less, and take just a few minutes to whip up! Who else is as excited as we are?

Here is a throwback photo for ya from 2016! This recipe was originally included in our Valentine’s Day Menu in 2016, before Chris was a part of Sweet Simple Vegan and had his own blog. You can check out our full menu here.

Looking for more healthy desserts? We’ve got you covered, check these out:

• 3-Ingredient Chocolate Peanut Butter Fudge
• Date-Sweetened Banana Bread
• Chickpea Chocolate Chip Cookies
• Black Bean Brownies

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

Raw Vegan Chocolate Truffles (3-Ingredients)

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★★★★★

5 from 1 review

• Author: Jasmine @ Sweet Simple Vegan
• Total Time: 15 minutes
• Yield: About 12 truffles

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Description

A simple and delicious 3-ingredient vegan chocolate truffle recipe that will rock your world. All you need are dates, cacao powder, and a topping to coat them in—that’s it!

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Ingredients

Chocolate truffle base:

• 2 cups pitted Medjool dates (about 20 medium)
• 3 tablespoons raw cacao powder

Coat in:

• Freeze dried raspberries, ground into powder
• Raw cacao powder
• Raw cacao nibs
• Coconut shreds
• Ground pistachios

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Instructions

1. If your dates are not fresh (soft and gooey), soak them in warm water for 15 minutes and then drain.
2. Place the dates and the cacao powder into a food processor and run until it forms a uniform dough.
3. Using a small cookie scooper or a tablespoon measuring spoon, scoop the dough and roll them into small balls. Continue until you have rolled out all of the dough.
4. Roll the balls in coatings of your choice. We used cacao powder, dehydrated raspberry powder and ground pistachios. Enjoy!

Notes

• Store in an airtight container in the refrigerator for up to one week. These will firm up in the refrigerator and are best served the day of, but if you are going to store them, just be sure to let them sit out for at least 30 minutes so that they soften up.
• The nutrition facts do not take into consideration the additional toppings.

• Prep Time: 15 minutes
• Category: Dessert, Raw Vegan
• Method: Food Processor
• Cuisine: Raw, Vegan, Gluten-free

Keywords: Raw, Vegan, Truffles, 3-ingredient, Dessert

Nutrition facts label provided by Nutri Fox.

Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

The post Raw Vegan Chocolate Truffles (3-Ingredients) appeared first on Sweet Simple Vegan.

A green juice recipe, really? I know, I know! This may seem a bit boring compared to our more recent recipes, but trust us on this one! This ain’t your average green juice and you’re going to want to try this out.

So what makes this recipe so special? Fennel!

Fennel is a common ingredient in Mediterranean cuisine, but what a lot of people don’t realize is that it makes a meannnn juice as well. If you have not had fennel before, it has a flavor reminiscent licorice or anise. It adds the perfect touch of sweetness and a kick to earthy and bland green juices, and it is our new favorite ingredient to juice! Plus, the fennel bulb is also loaded with vitamin C to help boost your immune system and is a good source of folic acid and potassium.

Juicing has been a common practice in our house since we moved here in May. For one thing, we wanted to get into better habits and consume more fruits and veggies, and secondly, it has worked WONDERS in decreasing our food waste. We get a produce box every week from Imperfect Produce and it has been awesome because we keep a plethora of fruits and veggies in the house, but it has at times also been overwhelming because sometimes we can end up with too much on our hands. The solution? Juice it upppp. Our boxes come on Thursdays so every either Tuesday or Wednesday, we make a big batch of juice. Sometimes the juice isn’t so tasty, but sometimes it is awesome– it just depends on what we need to use up. We have a slow juicer so we are able to store our juice for up to 3 days in the refrigerator, so that helps a lot too.

PS: this isn’t sponsored but we do have discount codes “consciouschris” and “sweetsimplevegan” for 50% off your first box if you want to check it out!

What is your favorite juice combinations? We are always open to suggestions so please let us know in the comments below!

If you make this recipe, let us know what you think in the comments below! + If you post any photos on Instagram, make sure you tag us @sweetsimplevegan and @consciouschris so that we don’t miss it, we love seeing your photos!

Easy Cucumber Fennel Juice

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Jasmine @ Sweet Simple Vegan
• Total Time: 30 minutes
• Yield: 4 servings

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Description

Need an idea to use up fennel? Juice it! This cucumber fennel juice is super easy to make, requires simple ingredients, tastes awesome AND has an option to make it in a blender if you don’t have a juicer. Score!

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Ingredients

• 3 cups kale (or any greens of choice)
• 2–3 medium apples (we used Fuji)
• 2 large cucumbers
• 1 head of celery
• 1 fennel bulb
• 1/2 bunch (1 cup) parsley
• 1-inch fresh ginger root
• 1 lemon*

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Instructions

1. Wash all of the produce well before using. Chop all of the produce into small-medium pieces (depending on your juicer).
2. To make juice in a regular juicer: Run all of the ingredients through the juicer. Discard or compost the pulp. Pour the juice over ice if desired and enjoy!
3. To make juice in your blender:  Add all of the ingredients into your blender along with 2 cups of water. Blend on high for 1 minute or until smooth. Place a large piece of cheesecloth or a nut milk bag over a large bowl and slowly pour the blended mixture through to strain. Pick up the cheesecloth or nut milk bag and gently squeeze out the juice. Discard or compost pulp. When using a blender, the juice may come out a bit warm so you can either pour it over ice or set it into the refrigerator for an hour or so if you prefer it cold.

Notes

• We like to keep the skin on at least half of the lemon. It can bring a strong bitter taste, but the health benefits outweigh that! Lemon peels contain as much as 5 to 10 times more vitamins than the lemon juice itself.

• Prep Time: 30 minutes
• Category: Beverage
• Method: Juice or Blend
• Cuisine: Vegan, Raw

Keywords: Vegan, Raw, Fennel, Cucumber, Beverage, Juice

The post Easy Cucumber Fennel Juice (No Juicer Required) appeared first on Sweet Simple Vegan.

Making almond milk at home is not only super easy, but it is also so much more affordable than storebought almond milk at the store and even more delicious. The best part is that it requires just two ingredients– almonds and filtered water!

Step 1: Soak raw and unsalted almonds in filtered water (about 1-inch above) overnight at room temperature, or for at least 8 hours or up to 2 days. The longer they soak, the creamier your milk!

Step 2: Drain and rinse the almonds. Discarding of the soaking liquid is necessary as it contains phytic acid which inhibits the body’s ability to absorb nutrients!

Step 3: Add the almonds to a high-speed blender along with filtered water and an optional dash of salt.

Blend on high for 2 minutes to ensure that everything is completely broken down and smooth.

Step 4: Run the almonds through a nut milk bag or a cheesecloth to strain out all of the pulp.

Using clean hands, squeeze out as much liquid as possible, being sure to hold the top shut so that nothing flies out from the top. Do this gently so that you do not puncture through the bag.

Step 5: Taste test the almond milk and a sweeter if desired. We like to add a teaspoon or two of maple syrup or 1-2 Medjool dates to sweeten it up. A splash of vanilla would be great as well!

Step 6: Chill and serve! We enjoy our almond milk with our coffee, oatmeal, and cereal! We tried out the new Bob’s Red Mill muesli cups and the homemade almond milk is fantastic in them! They have two flavors, Paleo and Tropical, and are great for on-the-go snacks or breakfasts! You can use our code “SSV20” on their site for 20% off as well

Step 7: Optional but recommended! We compost our almond pulp or recycle it into another recipe! One of our favorites is our Chocolate Sweet Potato Almond Pulp Cookies that are oil- gluten- & refined-sugar free. There are a ton of other recipes and ideas for ways to use it up online as well!

Keep in mind that homemade almond milk only lasts a few days in the refrigerator. The size of the batches we make each week depends on how much we know we are going to get through so I just wanted to let you know to keep that in mind!

If you try out our almond milk recipe/tutorial, let us know what you think in the comments below! + Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan, we love to see your photos!

How To Make Almond Milk

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★★★★★

5 from 1 review

• Author: Jasmine @ Sweet Simple Vegan
• Total Time: 8 hours 30 minutes
• Yield: 2 cups

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Description

Making almond milk at home is not only super easy, but it is also so much more affordable than storebought almond milk at the store and even more delicious. The best part is that it requires just two ingredients– almonds and filtered water!

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Ingredients

• 1 cup almonds, raw and unsalted
• 2–4 cups filtered water, plus more for soaking

Optional

• Dash of salt
• Sweetener of choice*
• 1/2–1 teaspoon vanilla extract

Equipment

• High-speed blender
• Nut Milk Bag
• Jar or airtight container

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Instructions

1. Soak unroasted and unsalted almonds in filtered water (about 1-inch above) overnight at room temperature, or for at least 8 hours or up to 2 days. The longer they soak, the creamier your milk!
2. Drain and rinse the almonds. 
3. Add the almonds to a high-speed blender along with 2-4 cups filtered water and a dash of salt (optional). The amount of water will depend on how thick and creamy you want it. You can start off with 2 and always add more after you strain it and taste test it.
4. Blend on high for at least 2 minutes to ensure that everything is completely broken down and smooth.
5. Run the almonds through a nut milk bag. Using clean hands, squeeze out as much liquid as possible, being sure to hold the top shut so that nothing flies out from the top. Do this gently so that you do not puncture through the bag.
6. Taste test the almond milk and a sweeter and/or vanilla as desired. Chill in the refrigerator and use within 2-4 days.

Notes

• We like to compost our almond pulp or recycle it into another recipe! One of our favorites is our Chocolate Sweet Potato Almond Pulp Cookies that are oil- gluten- & refined-sugar free. There are a ton of other recipes and ideas for ways to use it up online as well!
• Discarding of the soaking liquid is necessary as it contains phytic acid which inhibits the body’s ability to absorb nutrients!
• Separation is natural – shake well before serving!

• Prep Time: 8 hours 30 minutes

Disclaimer: This page contains affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

The post How To Make Almond Milk (Just 2-Ingredients) appeared first on Sweet Simple Vegan.

The best part of putting a smoothie bowl together is the toppings…and I know I’m not alone here! Not only do they make the dish beautiful and insta-worthy, they also allow for you to have fun and customize the bowl as you choose. Some days all I want on top is fresh fruit and coconut shavings, but others I am in need of a crunch, and reach for things like granola, cacao nibs and dried white mulberries.

TIP: add toppings below AND on top of your smoothie bowl.

This way, you are guaranteed some of the toppings in every bite!My favorite topping lately has been this easy crunchy oil-free granola. You could really put anything in it, so long as you follow the formula for a bangin’ oil-free granola: 3 cups dry ingredients + 1/2 cup liquid sweetener. You can find the full recipe here.

Make sure you tag me on Instagram @sweetsimplevegan or twitter @sweetsimpleveg and hashtag #sweetsimplevegan if you recreate any of my recipes, I love to see your photos!

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Cacao Pitaya Protein Smoothie Bowl w/ Oil-Free Granola

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Jasmine Briones / Sweet Simple Vegan
• Total Time: 10 minutes
• Yield: 1-2

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Ingredients

• 2–3 frozen bananas, broken into pieces
• 1 scoop raw vegan chocolate protein powder OR 2 tbsp cacao powder
• 1 tsp chia seeds
• Liquid if needed to blend

Toppings of choice, I used:

• Easy Crunchy Granola {gluten- & oil-free}
• Dried white mulberries
• Strawberries
• Kiwi berries
• Cacao nibs

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Instructions

1. Place all of the ingredients into a food processor and run until fluffy, scraping down as needed.
2. Pour into a bowl and add toppings of choice.

• Prep Time: 10 mins
• Category: Breakfast
• Cuisine: Vegan

Disclaimer: This page may contain affiliate links, which simply means that I earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

The post Cacao Pitaya Protein Smoothie Bowl w/ Oil-Free Granola appeared first on Sweet Simple Vegan.

What a lot of people don’t know is that grapefruit is not sour! Well, naturally it is a bit tart, but it is not supposed to be unenjoyable sour. It is only this way because of the rind — which should be removed through segmentation. It seemed daunting to me at first, but it was actually incredibly easy and fast! The segmentation process is actually why I wasn’t consuming grapefruit for a long while, but now I am hooked on these Texas Red’s! I had learned how to do it when I attended Matthew Kenney Culinary, but the chef that had demonstrated it during the class overcomplicated things. What I hope to deliver to you today is an easy and approachable segmentation method that will allow you to enjoy grapefruit more often, especially right now as it is at it’s peak!

My Favorite Grapefruit Variety

I have tried both Texas Red is hands down my favorite variety. I actually have a grapefruit tree in my garden but ironically enough, it is the white variety :/ Texas Reds are slightly sweeter than the white because of  their growing location (soil and temperature) and are what I recommend!

Seasonality & Availability

Texas Red grapefruit are in season Jan-Mar, so NOW is the time to get your hands on some. If you’re in the US they actually have these Texas Reds from Winter Sweetz at Wal Mart through April:)

How To Segment A Grapefruit:

1. Cut off the top and bottom ends of the fruit, just enough to expose the flesh. Not only does this make it easier to peel the grapefruit by providing a base on this flat side that you created, it is also much safer!

2. Continue slicing off the peel and pith, from top to bottom, moving all the way around the grapefruit. Go back and cut off any remaining bits of white pith3. To remove the first segment, cut a small incision from the outside of the fruit into the center, just inside a membrane on either side of a section, then fold the knife over, lifting out the segment as you roll the knife up to allow the section to naturally come off of the fruit. This allows you to remove all of the fruit’s flesh and not leave some attached to the membrane to prevent waste! Repeat this step and remove all of the segments. (see video)

4. Repeat this process turning the grapefruit after every slice until you have removed all the segments from the grapefruit.

5. Discard the leftover grapefruit membrane and peels in your compost or trash bin.

How to Enjoy Your Grapefruit?

Enjoy the fruit as is (which is what I love to do), or utilize it in various recipes, such as salads, smoothies, salsas, broiled with sugar, cinnamon and mint, dipped in chocolate and even for homemade jams!

Make sure you tag me on Instagram @sweetsimplevegan or twitter @sweetsimpleveg and hashtag #sweetsimplevegan if you recreate any of my recipes, I love to see your photos!

Show Winter Sweetz some love! Website | Instagram | Facebook | Twitter

Disclaimer: I was provided with Texas red grapefruits by Winter Sweetz to try and review on my blog, but all of the opinions shared are my own. I would not share anything on my blog unless I loved it

The post How To Segment A Grapefruit + Video appeared first on Sweet Simple Vegan.