If you know me, you know I love a good golden milk latte. I love it so much I made it into cookies. Which means I had to combine it with one of my other favorite things: chocolate! So here it is! A Hot Chocolate Golden Milk Latte. Let’s do this, y’all.
A lot of you guys have been waiting for this one. I know. I’m sorry. I liked the way these tasted right after I made them, but they kept getting really dry. Finally got it right. So here it is! Peanut Butter Fudge Bites. These are a delicious, healthier snack or dessert perfect to keep in the freezer or fridge for when you need them. And you need just 4 simple ingredients. Let’s get to it!
It’s a perfect day for peanut butter cookie dough. You know why? Because EVERY day is the perfect day for peanut butter cookie dough! Especially since this is dough you can eat straight from the fridge. No need to bake. Just 4 simple ingredients (peanut butter, coconut flour, banana, and maple syrup), a little chill time, and you’re good to go. Can’t go wrong. So let’s do this!
You guys. These no-bake chocolate brownie bites are SO fudgy. SO sweet. SO delicious. SO vegan and gluten-free. And SO easy! You can make these with 5 natural and common ingredients you might even have in your kitchen right now. And you can customize these as much as you’d like with other mix-ins! So get into the kitchen with me and make these irresistible brownie bites!
You may want to stop everything you’re doing right now and make this vegan 7-layer dip. It’s become a favorite in this house. You could almost call it a staple. It’s SO good and pretty easy to make, even when you make the layers (like the beans, the sour cream, the guacamole, and the cheese) from scratch. But you can easily make these layers with store-bought vegan foods too. So let’s open a bag of tortilla chips and follow the delicious journey to the perfect vegan 7-layer dip.
A few months ago, we had SO MANY GRAPEFRUITS! A local group of kind folks volunteer to “rescue” citrus from trees in a couple of retirement communities. The people with orange and grapefruit trees in their yards can’t eat it all and don’t want to pick it, so we do it for them. In return, we get to keep most of it. We can use it or donate it, and it’s awesome. We tried to use a lot of it, but it was SO much fruit!!
One of my favorite things EVER is juicing oranges and blending the juice with frozen pineapple. OMG, you guys. You get this deliciously refreshing, ice-cold, sweet drink perfect for breakfast or a summer afternoon cool-down. It’s tropical, juicy, and so freaking yummy! I could drink it every day. Plus, it’s so easy to do! Especially if you don’t juice your own oranges. But that’s how I prefer it. Totally up to you though.
Did you catch my Facebook Live video the other day? If not, no big deal. The replay is up and you’re more than welcome to enjoy the awkwardness of my very first FB live. Well, the first one that actually posted correctly. It’s for a meal I seriously love but can’t take an appealing photo of to save my life. Maybe if I cut and stuffed the sweet potato, it’d look prettier. But I smash it. Because why not? Anyway, I top sweet potato and beans with this creamy, cool, tasty cashew sour cream! It’s super easy to make, so let’s go!
We make this in our house at least 2x a month. It lasts about 7-10 days, which is nice. It’s the perfect topping to most things we eat: baked potatoes, chili, nachos, tacos, burritos, salads, and more! We love using it to make mashed potatoes and dips for fries. It’s versatile, and the only thing between you and this deliciousness is putting everything in the blender and letting it run. Easy peasy! You won’t regret it.
Seriously, this stuff is amazing on so many different types of dishes. I’d put it in or on No-Oil French Fries, Veggie Sushi Bowls, Brown Rice and Lentil LoafCheesy Broccoli Soup, Quinoa and Veggies, and Stuffed Peppers. But check out my Instagram for some more inspiration on what to do with this stuff. Truly, the options are endless.
Let me know if you try this recipe! Comment below, rate it, or take a photo and tag me @fruitsohard or #fruitsohard on Instagram. I’d love to see your creations. And don’t forget to cultivate some positivity and gratitude today. Tell me in the comments what you’re grateful for if you’d like. Vibe high, my friends!
A creamy, cool cashew sour cream made with three ingredients in no time at all! Just 1 blender, 3 ingredients, and 5 minutes stand between you and this delicious homemade condiment.
- 1 3/4 cups raw cashews*
- 3/4 cup water
- 2 tbsp lemon juice
- 3 tsp apple cider vinegar
- (optional) Pinch of salt
*If you don't have a high-speed blender like a Vitamix or a Blendtec, you'll want to soak your cashews. This can be overnight in room-temp water or for 1 hour in hot water. Softening them up with ensure a smoother sour cream.
**Adapted from Oh She Glows.
Maybe you’ve noticed, but I love food in bowls. All of my baked oatmeals are in bowls. Most of my dinners are in bowls. But these are the easiest, most delicious bowls you could make right now. They’re super inexpensive too! And very customizable. I’ll show you our favorite way to make these, but switch the veggies up to your heart’s content! Yummm. 🙂
This cashew milk is my absolute favorite. It’s sweetened from dates, and it doesn’t need to be strained! If you’ve ever made almond milk (or read a recipe about almond milk and decided NO), then you know how not fun straining milk is. I’m SOOOO all about whatever’s easiest, and cashew milk is soooo easy! Plus, it’s forgiving and customizable. So let’s do this.