I never knew you could achieve such a creamy texture with just bananas and coconut water! #mindblown

oh great this doesn't require any baking!

Miren en la app también pueden encontrar diferentes tipos de artículos como estas recetas <3 @monimassaro, @camivegan, @felipeguerrero, @johnnycactus, @analysalcedo2, @merikarapetyan, @alexandra16, @veganintheworld

These unicorn muffins are a creamy, healthy, bite-sized fantasy!

![Unicorn Banana Nice Kream Muffins](https://imagedelivery.net/hhZzKJCQsEDsVEGQ2sIMyg/res/abillionveg/image/upload/unicorn_nice_cream_tsoeys/1545182861.jpg/w=700)

#### These creamy muffins are made with a blend of bananas and coconut water - so tropical and healthy! Swirl a bit of colorful powders for the unicorn look, and voilà! You've created a bite-sized fantasy.

### **Unicorn Banana Nice Kream Muffins**
##### Servings: **9 muffins**
##### Active time: **30 min**

**Ingredients**

_**For the nice cream:**_
* 2 frozen bananas
* 1 cup young thai coconut water
* 1 tsp pink pitaya powder
* 1 tsp butterfly pea powder
* 1 tsp blue spirulina

_**For the muffins:**_
* 1 cup gluten free granola of choice
* 10 medjool dates pitted
* 1 tbsp unrefined melted
* coconut oil
* pinch of cinnamon
* pinch of salt

**Directions**
1. Put your granola, dates, coconut oil, cinnamon and salt into the food processor and blend.
2. Use parchment paper or muffin paper cups inside your tin and press the muffin mix down firm.
3. Now whip up your bananas & coconut water in a blender till smooth.
4. Separate your nice cream in 3 containers and add each color, then spoon batter one color at a time into the muffins and swirl with a knife for the unicorn look.
5. If you want to add berries, do not add them right away. Put the muffins into the freezer for 15-20 mins until its semi-firm and then press your fruit into the molds, then return to freezer for 1-2 hours. If you don't wait, they will sink to the bottom.

![Unicorn Banana Nice Kream Muffins](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/unicorn_nice_cream_tsoeys/1545182861.jpg/w=700)

#### These creamy muffins are made with a blend of bananas and coconut water - so tropical and healthy! Swirl a bit of colorful powders for the unicorn look, and voilà! You've created a bite-sized fantasy.

### **Unicorn Banana Nice Kream Muffins**
##### Servings: **9 muffins**
##### Active time: **30 min**

**Ingredients**

_**For the nice cream:**_
* 2 frozen bananas
* 1 cup young thai coconut water
* 1 tsp pink pitaya powder
* 1 tsp butterfly pea powder
* 1 tsp blue spirulina

_**For the muffins:**_
* 1 cup gluten free granola of choice
* 10 medjool dates pitted
* 1 tbsp unrefined melted
* coconut oil
* pinch of cinnamon
* pinch of salt

**Directions**
1. Put your granola, dates, coconut oil, cinnamon and salt into the food processor and blend.
2. Use parchment paper or muffin paper cups inside your tin and press the muffin mix down firm.
3. Now whip up your bananas & coconut water in a blender till smooth.
4. Separate your nice cream in 3 containers and add each color, then spoon batter one color at a time into the muffins and swirl with a knife for the unicorn look.
5. If you want to add berries, do not add them right away. Put the muffins into the freezer for 15-20 mins until its semi-firm and then press your fruit into the molds, then return to freezer for 1-2 hours. If you don't wait, they will sink to the bottom.

Unicorn Banana Nice Kream Muffins Recipe

The unicorn trend has been going strong for a while now, but this is the first time I've seen it applied to tzatziki! 🦄

Thanks for the discount code! Check out this recipe @mrsgarg

![Unicorn Chickpea Pitas](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/articles/unicorn-chickpeas-pitas/Pitas/1544060110.jpg/w=700)

#### You don't have to color your tzatziki, but it makes a gorgeous spread for your chickpeas! Just blend your tzatziki and warm up your chickpeas with all the flavors, and assemble for a satisfying Mediterranean lunch.

### **Unicorn Chickpea Pitas**
##### Serves: **3-4**
##### Active time: **45 mins**

**Ingredients**

_**For the chickpeas:**_

* 2 cans chickpeas
* Juice of 1 lemon
* 2 tbsp liquid aminos (soy/tamari)
* 1 tbsp garlic
* 2 tbsp pure maple syrup
* 1 tsp paprika
* 1 tsp onion powder
* 2 tsp cumin
* Salt & pepper to taste

* 
_**For the Unicorn Tzatziki:**_
* 1 cup cashews soaked
* Juice of 1 lemon
* 2 tbsp tahini
* 1 tbsp garlic
* 7-10 tbsp water
* 1/4 diced cucumber
* 1 tbsp dill
* 1 tsp onion powder
* 1 tbsp parsley
* Salt/pepper to taste
* 1/2 melted frozen packet of pitaya
* 1 tsp butterfly pea powder

##### * Use this promo code 'rusticvegan15' for a discount when you order superfood powders from [rawnice](https://www.rawnice.com).

**Directions**
1. Make tzatziki by adding everything except the cucumber to a high speed blender. Fold the cucumber in afterwards and refrigerate.
2. Add chickpeas to medium heat pan and let cook a few minutes.
3. Add lemon, soy sauce and look cook till it starts to dry up a little.
4. Now add maple syrup first, then add all your spices and mix, cook till it really dries up and looks roasted.
5. Serve with your pitas or whichever way you like and enjoy.

Unicorn Chickpea Pitas Recipe

the charcoal powder really helps give it the gothic look! 🥀

Wow that’s beautiful @therusticvegan 😍

Captivate your loved ones with this beautiful, rose-swirled tart straight out of a fairytale.

![Vegan Rose Tart](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/Tart_ctwoyc/1544594514.jpg/w=700)

#### This black rose tart is fit for a Disney princess - swirled fruit slices in the shape of overlapping roses make this dessert the centerpiece of the table. Watch avantgardevegan on youtube 'avocado rose'. This will teach you how to create roses with food :)

### **Black Rose Tart**
##### Serves: **2-3**
##### Active time: **1 hr**

**Ingredients**

_**For the almond crust:**_
* 1 cup gluten free all-purpose flour
* 3/4 cup almond flour
* 2 tbsp ground flax seed
* Pinch of salt
* 1/4 cup vegan butter
* 4 tbsp pure maple syrup

_**For the filling:**_
* 1 tbsp softened unrefined coconut oil
* 1/4 cup pure maple syrup
* 1 cup almond flour
* 2 tbsp gluten free all purpose flour
* Pinch of salt
* 1 tsp vanilla extract
* 2 flax eggs (2 tbsp flax + 6 tbsp water)
* 2-3 pounds ripe fruit
* 1 tbsp activated charcoal powder from coconuts for color

**Directions**

_**For the almond crust:**_
1. Mix flours, flaxseed and salt.
2. Slowly add vegan butter in, you want the flour mixture crumbly without any large chunks.
3. Add maple syrup a tablespoon at a time.
4. Press the crust mixture into the bottom and up the sides of a greased 9-10 inch tart pan.
5. Poke with a fork all over and place into the freezer for 15 minutes.
6. Bake at 350F/175C for 10-12 minutes, remove and let cool.

_**For the filling:**_
1. Get a wooden spoon or blender (I used my spoon) and beat the coconut oil, maple syrup, almond flour, gluten free all-purpose flour, salt, vanilla, and two flax eggs until well-combined and smooth.
2. Pour filling into the tart crust and top with stone fruit roses or slices.
3. Bake in preheated 350F oven for another 45 to 60 minutes or until the center is set and fruit is looking flattened and cooked into roses!

Black Rose Vegan Tart Recipe

Make your very own banana Hostess Ding Dongs with a healthy, vegan twist!

![Banana Hostess Ding Dongs](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/resizedarticle_oeosrr/1524798988.png/w=700 "Banana Hostess Ding")

#### Here’s a throwback to my childhood of horrible junk food and sweets! These are some cupcake ding dong clones with my own personal twist on it. I created some banana cake peanut butter filled chocolate ding dongs. I am a huge fan of anything baked with banana so this idea popped in my head the other day. I tried to make these as clean as possible since I’ve been sugar-free for a month and don't consume oil or butter anymore.

#### I made the cakes not too sweet because the filling itself was very sweet, and the chocolate will have some sugar in it since it's hard to find vegan chocolate without any added. So feel free to add more sweetener to the cakes part of the recipe! If I wasn’t using chocolate and a peanut butter filling and just made regular banana cake or bread I would personally have stepped up the sweetener and added more. Now let’s get into the recipe for these treats below!

## **Banana Hostess Ding Dongs**

##### Serves: **4**
##### Active Time: **30 minutes**

### **Ingredients**
**For the cakes:**
* 3 cup spelt flour (or whichever you prefer)
* 1 tsp baking powder
* 1 tsp baking soda
* 1/2 cup maple syrup (I used the maple guild vermont maple syrup)
* 3/4 cup vegan butter or coconut oil (I subbed this for 1 cup applesauce)
* 1 tsp vanilla
* 3 vegan eggs (I used Bob's Red Mill vegan egg replacer)
* 4 ripe bananas
* 1.5 cup plant milk
* 1.5 tbsp apple cider vinegar

**For the peanut butter filling:**
* Coconut sugar to taste (or date sugar, cane sugar)
* 1/3 cup coconut cream (I used lets do organic creamed coconut)
* 2 tbsp PB2 (any powdered peanut butter will do)
* 1 tbsp plant milk

### **Directions**
**For the cakes:**
1. Preheat your oven to 350F/180C
2. Mix the plant milk & apple cider vinegar in a bowl and let sit. Also mix the vegan egg and let sit in a separate bowl
3. Now mix all the dry ingredients in another bowl
4. In another separate bowl, smash the bananas, mix in the maple syrup, vanilla & vegan egg
5. Now mix the wet & dry ingredients together and mix including the milk/apple cider vinegar
6. Line a spring form pan with parchment paper and pour your batter
7. Bake for 30 minutes or until a toothpick comes out dry in the middle
8. I used a cookie cutter thats circular to cut out my shapes, you should probably do the same!

**For the filling:**
1. Mix everything together in a bowl and use a hand mixer until it all comes together
2. Fill up a piping bag with your filling and use this to fill in the cakes
3. After they have cooled a bit you can either test your luck and try filling them without drilling out the center with some sort of circular tool. I pulled out the centers with an apple core tool and filled them and then put the tops back on
4. Once you have filled your cakes, put the tops back on and prepare your chocolate

**For the chocolate coating:**
1. Melt any vegan chocolate and cover your cakes as you like. I got dirty with my hands and went to town. There really is no wrong way of doing this.
2. Make sure to have a cooling rack with parchment paper underneath while the chocolate drips and sets
3. Let them sit until the chocolate hardens and after that you can leave the cakes at room temperature and they should last a few days if they can even make it that long without being eaten!


Unicorn Banana Nice Kream Muffins Recipe

These creamy muffins are made with a blend of bananas and coconut water - so tropical and healthy! Swirl a bit of colorful powders for the unicorn look, and voilà! You've created a bite-sized fantasy.

Unicorn Banana Nice Kream Muffins

Servings: 9 muffins

Active time: 30 min

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