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Vegan Snickers Ice Cream Bars

Snickers Ice Cream but on a different level

Fun fact I used to want to be a pastry chef before I decided to be a private chef. I always had a love for creating fire desserts since high school. Snicker bars were one of my favs growing up.

This is an intermediate/advanced recipe for my true culinarians. It may take a few attempts. But I promise you its worth it. You & your family & friends gonna go crazy over it.

Serving Size

Serves 6 people at 2 bars per person. Double the recipe for more servings.

Cook Time

Prep 2 hrs

Cook 12 hrs

Recipe

For the Ice Cream Layer

1/3 cup of agave nectar

2/3 cup coconut milk

1 tsp of vanilla

2 cups of soaked raw cashews

For the Caramel Layer

3/4 cup of pitted medjool dates soaked in hot water

1/4 cup of coconut oil

1/2 tsp himalayan pink salt

1/2 tsp vanilla extract

1/4 cup of water

1/4 cup of roasted cashews

1/4 cup of tahini ( peanut butter or almond butter works fine)

For the Chocolate Layer

4 cups of dark chocolate melted

1/2 cup of coconut oil

Instructions

1. Soak cashews in hot water for 1 hour. Drain cashews & add to blender. Add coconut milk, agave, vanilla.

2. Blend for 5 mins until it has a smooth creamy consistency.

3. Pour ice cream until a loaf pan lined with parchment paper. Set aside in freezer.

4. Soak dates in hot water for 30 mins. Add the dates, coconut oil, vanilla, peanut butter, himalayan salt, water into blender. This is the caramel layer.

5. Blend the caramel until it is a creamy paste for 3-5 mins.

6. Spread the caramel evenly on top of the ice cream base.

7. Top the caramel layer with the roasted cashews.

8. Freeze the ice cream over night. 12 hours minimum, until it is solid.

9. Remove the ice cream from the parchment paper. Cut into 6 bars, then cut those 6 in half. You’ll have 12 bars.

10. Melt dark chocolate in a bowl & place the snicker bars on a cooling rack. Coat the bars on all sides with the chocolate. (Dipping the bars in the chocolate 1 by 1 helps as well.)

11. Plate up & sprinkle with cocoa powder for extra presentation, eat & enjoy! (These can last up to 2 weeks frozen. Store in a air tight container.)

This is the recipe I used to make these fire Snickers Ice Cream Bars. Super decadent & tasty. Add this to your weekly rotation!

Chef Lonnie.G

I am Chef Lonnie.G I have been Vegan for 5 years & been building my chef brand since 2019. I have always had a love for cooking & baking ever since I was a young teenager. I have Carribean roots & alot of meals are inspired by what I ate growing up & the different places I have traveled through out my life. I’m always looking to expand, experiment, & teach new ways on how to expand our palates & still eat healthy meals. I have a variety services I offer such as Meal Prep, Private Chef, Virtual Cooking Classes.

I partnered with the All Natural Brand to promote more exposure towards more plant-based & eating more whole foods. Health in all aspects is very important, mentally, physically, spiritually. Together we strive to make holistic well being the new norm.

Want a new dinner recipe? Check our Jamaican Jerk BBQ Wings!

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VEGAN JAMAICAN JERK BBQ WINGS

Growing up I always loved wings, you can’t go wrong with any flavor like buffalo, lemon pepper, or teriyaki. But something about the jerk ones that always stood out. Maybe its my Jamaican roots but all I know is they fire!

This is a great recipe for intermediate level culinarians. Not too advanced but simple enough to master with a few attempts. Highly recommend this one, your friends & fam gonna love it.

This is a great recipe for intermediate level culinarians. Not too advanced but simple enough to master with a few attempts. Highly recommend this one, your friends & fam gonna love it.

Serving Size

Serves 2 people, double recipe for more servings.

Cook Time

Prep 15 mins

Cook 15 mins

Recipe

1 pack of oyster mushrooms

1 cup of jerk bbq sauce

1 1/2 cup of flour

1 cup of grape seed oil

1/4 cup of apple cider vinegar

1/4 cup of agave nectar

1 tbs of garlic salt

1/2 tbs of cumin

1 tbs of old bay seasoning

1 tbs of jerk seasoning

2 tsp of black pepper

Instructions

1. Mix the flour & seasonings all together in small bowl.

2. Whisk almond milk & apple cider vinegar together & set aside.

3. Slice the oyster mushroom into thick pieces & set aside in a bowl.

4. Heat a pan & add grape seed oil till temperature is 375 degrees, (the hotter the oil the more crispier the texture).

5. Dip the mushrooms in the wet batter than the dry flour mix, then repeat it again.

6. Fry mushrooms on both sides until they are brown & crispy on each side.

7. Mix jerk bbq sauce, agave, seasonings, into a large bowl.

8. Toss mushrooms in the sauce until well coated.

9. Plate up the wings & top with fresh green onions & sprinkle of old bay seasoning. Eat & enjoy!

This is the recipe I used to make these fire Jerk BBQ Wings. Super tasty & simple to make. Add this to your weekly rotation!

Chef Lonnie.G

I am Chef Lonnie.G I have been Vegan for 5 years & been building my chef brand since 2019. I have always had a love for cooking & baking ever since I was a young teenager. I have Carribean roots & alot of meals are inspired by what I ate growing up & the different places I have traveled through out my life. I’m always looking to expand, experiment, & teach new ways on how to expand our palates & still eat healthy meals. I have a variety services I offer such as Meal Prep, Private Chef, Virtual Cooking Classes.

I partnered with the All Natural Brand to promote more exposure towards more plant-based & eating more whole foods. Health in all aspects is very important, mentally, physically, spiritually. Together we strive to make holistic well being the new norm.

Want an easy filling lunch or dinner? Check out out plant based buddha bowl!

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Blessed Buddha Bowl

I believe when transitioning to a more plant based diet, its best to have easy recipes on deck that you can cook up & not have to be stressed on what to eat. This bowl is super clutch for that.

Bowls are versatile & you can mix/match to your liking. Great source of plantbased protein, fiber & will have your energy levels high. A great recipe for beginner culinarians.

Serving Size

Serves 2 people, double recipe for more servings

Cook Time

Prep 15 minutes

Cook 20 minutes

Recipe

3 cups of pre-cooked brown rice

1 ripe avocado

1 ripe plantain

1 yellow squash

1 zucchini squash

1/2 cup of cooked black beans

1/2 cup olive oil

1 tsp of black sesame seeds (regular works as well)

1/4 cup of buffalo sauce

1 tbs of garlic salt

1/2 tbs black pepper

1/2 tbs of cumin

sprinkle of parsley

1/2 tbs of old bay seasoning

Instructions

1. Cook brown rice until done & set aside in a bowl.

2. Slice & fry plantains until soft but slightly crisp. Season with garlic salt.

3. Diced the zucchini & squash into small pieces & place on a sheet tray. Drizzle with olive oil. Season with garlic salt, black pepper, cumin, old bay seasoning.

4. Roast the veggies in oven on 400 degrees for 15 mins, or until soft but firm.

5. Add the cooked black beans to a small bowl & add garlic salt, black pepper, old bay seasoning, parsley mix well, set aside.

6. Add brown rice to a bowl, then add the roasted veggies, next add black beans, then the fried plantains.

7. Slice fresh avocado & add to the bowl. Drizzle the buffalo sauce on top, then sprinkle black sesame seeds & add a touch of parsley & old bay seasoning for color. Eat & enjoy!

This is the recipe I used to make this fire Buddha Bowl. Super tasty & simple to make. Add this to your weekly rotation!

Chef Lonnie.G

I am Chef Lonnie.G I have been Vegan for 5 years & been building my chef brand since 2019. I have always had a love for cooking & baking ever since I was a young teenager. I have Carribean roots & alot of meals are inspired by what I ate growing up & the different places I have traveled through out my life. I’m always looking to expand, experiment, & teach new ways on how to expand our palates & still eat healthy meals. I have a variety services I offer such as Meal Prep, Private Chef, Virtual Cooking Classes.

I partnered with the All Natural Brand to promote more exposure towards more plant-based & eating more whole foods. Health in all aspects is very important, mentally, physically, spiritually. Together we strive to make holistic well being the new norm.

Want an easy breakfast recipe? Check out our Simple Super Food Smoothie!

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Simple Superfood Smoothie

Smoothie’s have been my go to for awhile, especially for breakfast. Its a great way to start the day with something light & not heavy on the body. A great way to intake fruits & veggies.

You can do multiple variations of smoothies, mixing & using different ingredients. These are great for beginner culinarians, because they are very simple & take a short amount of time.

Serving Size

Serves 2 people, double recipe for more servings.

Cook Time

Prep 10 minutes

Cook 5 mins

Recipe

1/4 cup frozen mangoes

1 frozen banana in half

1/2 cup frozen berries

1/2 cup of orange juice

a handful of pitted dates

1/2 cup of plant-based protein powder

1 tbs of agave nectar

1/2 tbs of cinnamon

1/4 cup of chia seeds

Instructions

1. Add frozen fruit to the blender.

2. Add dates, protein powder, cinnamon, chia seeds & orange juice.

3. Blend together until smooth but slightly thick.

4. Pour into a mason jar or cup of choice, drink & enjoy!

This is the recipe to make this dope Superfood Smoothie. Packed with antioxidants, protein, fiber, everything you need to keep your immune system on point. 10/10 add this to your culinary bag.

Chef Lonnie.G

I am Chef Lonnie.G I have been Vegan for 5 years & been building my chef brand since 2019. I have always had a love for cooking & baking ever since I was a young teenager. I have Carribean roots & alot of meals are inspired by what I ate growing up & the different places I have traveled through out my life. I’m always looking to expand, experiment, & teach new ways on how to expand our palates & still eat healthy meals. I have a variety services I offer such as Meal Prep, Private Chef, Virtual Cooking Classes.

I partnered with the All Natural Brand to promote more exposure towards more plant-based & eating more whole foods. Health in all aspects is very important, mentally, physically, spiritually. Together we strive to make holistic well being the new norm.

Want a fresh new salad recipe? Check out our Supreme Salad!

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Supreme Plant Based Salad

I personally loved salads growing up but I got tired of them afterwhile, especially when I went vegan. Those kale salads always were my go to & I decided to recreate it with some of my fav ingredients.

Salads don’t have to be just boring greens with dressing. You can elevate it & add ingredients to spice it up & give it some flavor. This recipe is great for beginner culinarians & those who need more transitional meals.

Serving Size

Serves 4 people, double recipe for more servings.

Cook Time

Prep 20 minutes

Cook 15 minutes

Recipe

3 cups of freshly washed kale

1 can of chickpeas drained

1/2 tbs of olive oil

1 tbs of grape seed oil

1 ripe plantain

1 roma tomato (any tomato will do)

1/2 tbs of jerk seasoning

1/4 tbs of curry powder

1/3 cup of italian dressing

1 ripe avocado

1/2 tbs black pepper

1/2 tbs sea salt

1/2 tbs old bay seasoning

Instructions

1. Wash & drain your kale, set aside in a bowl.

2. Pour the olive oil into kale & massage thoroughly until well mixed. Add a pinch of salt. Set aside.

3. Slice your plantains into 1 inch pieces & fry until golden brown in grape seed oil. Set aside.

4. In a hot pan with oil add the jerk seasoning, curry powder & chickpeas. Sauté until the chickpeas are soft. Then remove from fire & add black pepper & a bit of old bay seasoning. Set aside.

5. Dice tomatoes in small pieces set aside in a bowl.

6. Add the italian dressing to the kale & mix until thoroughly combined.

7. Chop dates up into small pieces. Slice avocado into medium pieces & set aside.

8. Build the salad, starting with the kale in the bowl, add tomatoes, plantains, avocado, dates. Sprinkle a bit of old bay on top & drizzle more dressing for presentation. Eat & enjoy!

This is the recipe to make this fire supreme salad. Super simple & versatile with a variety of flavors. Great for after a workout or appetizer before dinner. Add this to your culinary bag! 10/10

Chef Lonnie.G

I am Chef Lonnie.G I have been Vegan for 5 years & been building my chef brand since 2019. I have always had a love for cooking & baking ever since I was a young teenager. I have Carribean roots & alot of meals are inspired by what I ate growing up & the different places I have traveled through out my life. I’m always looking to expand, experiment, & teach new ways on how to expand our palates & still eat healthy meals. I have a variety services I offer such as Meal Prep, Private Chef, Virtual Cooking Classes.

I partnered with the All Natural Brand to promote more exposure towards more plant-based & eating more whole foods. Health in all aspects is very important, mentally, physically, spiritually. Together we strive to make holistic well being the new norm.

Want a new snack idea? Check out our Healthful Hummus!

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Homemade Healthful Hummus

Mediterranean food always been one of my favorite cuisines. Especially hummus since its so versatile & super tasty. Definitely top tier eats.

Hummus is made with chickpeas, which are high in plant based protein & a great source of fiber. I recommend this recipe for new beginner culinarians. Not many ingredients & you can pair this & use it as a base for other dishes.

Serving Size

Serves 4 people, double recipe for more servings.

Cook Time

Prep 10 minutes

Cook 10 minutes

Recipe

2 cans of chickpeas rinsed

1 1/2 tbs of lemon juice

1 clove of fresh garlic

2 tbs of olive oil

1/4 tsp of pink himalayan salt

1/4 tsp of black pepper

1/2 tsp of old bay seasoning

1/4 tsp of paprika

1/4 tsp of parsley flakes

2 slices of pita bread

Instructions

1. Pour chickpeas with a bit of the liquid into a blender.

2. Add lemon juice, garlic, salt, pepper, old bay seasoning.

3. Blend until its a thick but creamy consistency. 3-4 mins.

4. Pour into a bowl & refrigerate until chilled, (1-2 hrs if serving immediately) overnight.

5. Drizzle more olive oil on top with paprika & parsley.

6. Plate with pita chips, eat & serve!

This is the recipe to make this fire hummus. Amazing as a dip, great as a spread for avocado toast or to use on sandwiches. Super tasty, an easy 10/10.

Chef Lonnie.G

I am Chef Lonnie.G I have been Vegan for 5 years & been building my chef brand since 2019. I have always had a love for cooking & baking ever since I was a young teenager. I have Carribean roots & alot of meals are inspired by what I ate growing up & the different places I have traveled through out my life. I’m always looking to expand, experiment, & teach new ways on how to expand our palates & still eat healthy meals. I have a variety services I offer such as Meal Prep, Private Chef, Virtual Cooking Classes.

I partnered with the All Natural Brand to promote more exposure towards more plant-based & eating more whole foods. Health in all aspects is very important, mentally, physically, spiritually. Together we strive to make holistic well being the new norm.

Want a new snack idea? Check out our Cheeseless Queso dip!

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Vegan Fire Fettuccine Alfredo

As an avid pasta lover, Alfredo been one of my fav’s since day one. Its just a certified classic a timeless dish. One of the best pasta dishes & always will be a go to for me.

I would say Alfredo is a great starting point for beginner culinarians who’s looking to master a simple recipe. You can build on top of your knowledge of this dish & do different variations as well. A great add to your culinary rotation.

Serving Size

Serve’s 4 people. Double the recipe to make more.

Cook Time

Prep 15 mins

Cook 15 mins

Recipe

1 pack of fettuccine pasta

1 can of coconut milk

1/2 cup of chopped yellow onions

1 tbsp of garlic chopped

1/2 cup of nutritional yeast

1/2 cup of vegan mozzarella cheese

1/4 cup of shiitake mushrooms sliced

1/2 tbsp of garlic powder

1/2 tbsp himalayan pink salt

1 tsp of old bay seasoning

1/2 tbsp of parsley

1 cup of grape seed oil

Instructions

1. Boil a pot of water for the pasta, sprinkle salt & grape seed oil.

2. Chop onions & garlic & set aside. Slice shiitake mushrooms & set aside.

3. Heat a sauté pan with grape seed oil. Sauté the onions & garlic until translucent. Add pasta to boiling water & cook for 10-12 mins.

4. Add the coconut milk, nutritional yeast & vegan mozzarella. Turn fire to low heat, let the sauce thicken while stirring consistently.

5. Drain water from pasta, the pasta should be “al dente” slightly firm but not too soft or mushy.

6. Add the pasta & a bit of the pasta water to the alfredo sauce.

7. Stir the pasta & sauce well together. It should have a creamy consistency. Add seasonings, salt & pepper.

8. In small pan sauté the shiitake mushrooms with a bit of oil until cooked evenly but not crispy. Add seasonings, salt, & pepper.

9. Plate the alfredo & top the pasta with the mushrooms. (Sprinkle parsley on top for extra decoration.)

10. Eat & enjoy!

This is the recipe to make this fire fettuccine alfredo. Add this to your culinary bag! Serve with a nice glass of champagne or white wine. Great for a dinner date or chill gathering with friends.

Chef Lonnie.G

I am Chef Lonnie.G I have been Vegan for 5 years & been building my chef brand since 2019. I have always had a love for cooking & baking ever since I was a young teenager. I have Carribean roots & alot of meals are inspired by what I ate growing up & the different places I have traveled through out my life. I’m always looking to expand, experiment, & teach new ways on how to expand our palates & still eat healthy meals. I have a variety services I offer such as Meal Prep, Private Chef, Virtual Cooking Classes.

I partnered with the All Natural Brand to promote more exposure towards more plant-based & eating more whole foods. Health in all aspects is very important, mentally, physically, spiritually. Together we strive to make holistic well being the new norm.

Want a tasty dinner option? Check out our walnut meat taco’s.

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Plant Based Spaghetti Bolognese Pasta

One of my fav pasta recipes, super filling & the flavors are immaculate. You definitely want to add this in to your dinner rotation.

Recipes like this I recommend for those who want to test their culinary skills & increase their taste palette. The skill level is intermediate, great for those who cook more frequently than the average. This one you’ll be making every week, it’s that good.

Serving Size

Serves 4 people. Double the recipe to make more.

Cook Time

Prep 15 mins

Cook 30 mins

Recipe

1 jar of tomato sauce

1/4 cup of tomato paste

2 roma tomatos rough chopped

1/4 cup of chopped shallots

1/4 cup of chopped bell pepper

1/2 cup of chopped yellow onions

1/4 cup of finely diced walnuts

1 cup of cooked lentils

1 tablespoon of diced garlic

1/4 cup of diced carrots

1 pack of spaghetti pasta

1/2 tablespoon of sea salt

1/2 tablespoon of grape seed oil (for sauté)

1/2 tablespoon of black pepper

1/2 tablespoon dried parsley

1/2 tablespoon of oregano

Instructions

1. Boil water for lentils & pasta, set aside.

2. Add lentils to boiling water, cook until soft but still slightly firm. 15 mins

3. Chop & dice all veggies & set aside.

4. Heat a sauté pan with the grape seed oil.

5. Sauté the onions, garlic, shallots until soft.

6. Add the walnuts, tomatoes, carrots, bell pepper, sauté until soft.

7. Boil pasta & cook until the pasta is al dente (firm but not too mushy).

8. Add the tomato sauce & tomato paste stir well.

9. Add lentils & let the sauce simmer on low heat.

10. Drain water from pasta leaving about 1/4 of the water (the starch in the pasta water thickens the sauce) & add it to the bolognese sauce. Mix well together.

11. Turn off the fire & add all the seasonings to the the sauce.

12. Plate the bolognese pasta eat & enjoy. *Serve with roasted asparagus as a side, optional*

This is the recipe to make this super tasty spaghetti bolognese the plant based way. Add this to your bag of recipes! Overall 10/10.

Chef Lonnie.G

I am Chef Lonnie.G I have been Vegan for 4 years & been building my chef brand since 2019. I have always had a love for cooking & baking ever since I was a young teenager. I have Carribean roots & alot of meals are inspired by what I ate growing up & the different places I have traveled through out my life. I’m always looking to expand, experiment, & teach new ways on how to expand our palates & still eat healthy meals. I have a variety services I offer such as Meal Prep, Private Chef, Virtual Cooking Classes.

I partnered with the All Natural Brand to promote more exposure towards more plant-based & eating more whole foods. Health in all aspects is very important, mentally, physically, spiritually. Together we strive to make holistic well being the new norm.

Want a tasty breakfast option? Check out our Smoked Eggplant Bacon!

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Oven Roasted Veggies

It’s getting alot colder out in most places around the world. This is one of the best recipes for this weather. A great way to utilize root vegetables & eat them in a tasty way.

This was one of the first dishes I made when I first switched to eating a more plant based diet. I needed simple easy recipes that didn’t take much time. Ever since then this one has been in my consistent rotation. It checks all boxes for flavor, texture, nutrients, & simplicity.

Serving Size

Serves 4 To increase the amount double the amount of veggies.

Cook Time

Prep 15 mins

Cook 20 mins

Recipe

1/2 eggplant diced in small pieces

1 red potato diced in small pieces

1/2 yellow squash diced in small pieces

1/2 zucchini squash diced in small pieces

1 bunch of asparagus sliced in half

1/3 cup of grapeseed oil

1/2 tablespoon of garlic powder

1/3 tablespoon of sea salt

1/2 tablespoon of old bay seasoning

1/2 tablespoon of italian seasoning

1/4 tablespoon of parsley

1/4 tablespoon black pepper

15 mins

Instructions

1. Preheat oven to 400 degrees Fahrenheit

2. Dice/chop all the veggies & place them on a baking sheet.

3. Drizzle the grape seed oil on top of the veggies. Make sure its coated evenly.

4. Add all the seasonings to the veggies. Make sure its coated evenly.

5. Place veggies in oven & bake for 20 mins until the veggies are soft but slightly firm.

6. Take out the oven plate, them up, eat & enjoy!

This is the step by step tutorial on how to make these savory oven roasted veggies. Nutrients packed, & hearty, perfect for the winter. Add this to your rotation!

Chef Lonnie.G

I am Chef Lonnie.G I have been Vegan for 4 years & been building my chef brand since 2019. I have always had a love for cooking & baking ever since I was a young teenager. I have Carribean roots & alot of meals are inspired by what I ate growing up & the different places I have traveled through out my life. I’m always looking to expand, experiment, & teach new ways on how to expand our palates & still eat healthy meals. I have a variety services I offer such as Meal Prep, Private Chef, Virtual Cooking Classes.

I partnered with the All Natural Brand to promote more exposure towards more plant-based & eating more whole foods. Health in all aspects is very important, mentally, physically, spiritually. Together we strive to make holistic well being the new norm.

Want a new tasty recipe for breakfast, check out our blueberry protein pancakes!

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Vegan Blueberry Protein Pancakes

Get Your Protein + Sweet Tooth Needs Satisfied

This one is for my all workout heads & gym goers. People always asking if vegans get enough protein & I always respond yes we do, there’s multiple ways to get it in your meals.

Pancakes have always been an American staple for breakfast for many. I decided to add the Chef Lonnie.G touch to it, to make it a great source of plant-based protein & still tasty while bursting with flavor. Very simple for any beginner culinarian to create.

Serving Size

Serves 4 total, 2 pancakes each. To increase amount double the recipe.

Cook Time

Prep 10 mins

Cook 15 mins

Recipe

1 1/2 cups of flour

1/4 cup of plant based protein powder

1 cup of blueberries (frozen works too)

1/2 tablespoon of cinnamon

1/2 tablespoon of nutmeg

1/2 cup of almondmilk

1/2 cup of brown sugar ( use agave nectar for healthier alternative)

1 tablespoon of apple cider vinegar

1/4 cup of grape seed oil

15 minutes

Instructions

1. Add all dry ingredients to the bowl & mix well. Flour, protein powder, cinnamon, nutmeg, brown sugar.

2. Add the almond milk, apple cider vinegar & blueberries to bowl & mix until it has a thick but creamy consistency. If the batter is a bit thick add more milk to thin it out.

3. Add grape-seed oil to hot sauté pan. Pour the batter into the pan about 4 inches apart. Let cook on each side until brown.

4. Once done cooking top the pancakes with more blueberries & drizzle with agave nectar. Sprinkle cinnamon on top for extra presentation.

5. Eat & enjoy!

This is the step by step tutorial on how to make these amazing protein blueberry pancakes. Very tasty & simple to make. Add this to your fitness meals rotation!

Chef Lonnie.G

I am Chef Lonnie.G I have been Vegan for 4 years & been building my chef brand since 2019. I have always had a love for cooking & baking ever since I was a young teenager. I have Carribean roots & alot of meals are inspired by what I ate growing up & the different places I have traveled through out my life. I’m always looking to expand, experiment, & teach new ways on how to expand our palates & still eat healthy meals. I have a variety services I offer such as Meal Prep, Private Chef, Virtual Cooking Classes.

I partnered with the All Natural Brand to promote more exposure towards more plant-based & eating more whole foods. Health in all aspects is very important, mentally, physically, spiritually. Together we strive to make holistic well being the new norm.

Want a new tasty recipe for lunch? Check out our chickpea tuna sandwich!

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