Snow Day Festivities: The Greatest Vegan Chocolate Chip Cookies


Snow days mean only one thing: blanket forts and baking! Unfortunately, when you’re in dental school that also means some studying, but that’s besides the point. Baking still happened and that’s what matters!

So you know that liquid in the chickpea can? Don’t throw it away! In fact, ever since I started making these cookies, I’ve been plotting my chickpea consumption entirely around cookie making! Aquafaba is the perfect “vegan egg” and has been such a fun and versatile discovery.

These cookies required just nine ingredients and took just nine minutes to bake – a sign that you’ve got to make them at once. They are also gluten free and vegan, making them a delicious treat to share (or not to share). They ended up being the perfect combination of gooey and soft, but also crumbly and powdery! Making and devouring these soul-fuelling treats warmed up my snowy day.


Ingredients (for about 18-20 cookies)

Aquafaba from 1 can of chickpeas

3 cups of brown rice flour

2 tablespoons of cashew butter

A dash of cinnamon

1 teaspoon vanilla essence

1 teaspoon baking powder

6 chopped dates

1/3 cup roughly chopped pecans

Roughly chopped chocolate (as much as your heart desires, I used about 1/2 a cup!)



  1. Preheat oven to 350ºF
  2. Whisk the aquafaba up till it is like a meringue consistency
  3. Add in the cashew butter and vanilla essence and keep mixing
  4. Slowly add in the brown rice flour, cinnamon, and baking powder, mixing well
  5. Add in the chopped dates, pecans, and chocolate
  6. Bake at 350ºF for 9 minutes


Happy baking! Be sure to let me know if you get a chance to make these little pillows of heaven!

Banana Bread Granola!


My granola cravings coincided with my banana bread cravings and I didn’t want to have to neglect either. This left me with no choice but to create this banana bread inspired granola! The recipe could not have been easier and it was full of healthy ingredients that made me feel a little better about eating all of this in one day (oh no she didn’toh yes, I did).

The gooey, caramel sweetness in this granola comes from one super ripe banana and lots of cinnamon while the crunchy clusters come from rolled oats, chia seeds, and a whole variety of nuts! It ended up being completely vegan, sugar free, and gluten free, making it the perfect snack or topping for anyone to enjoy! So stop, drop whatever you’re doing, and get granoling!


1 ripe banana

2 cups rolled oats

1/3 cup crushed or chopped walnuts

1/3 cup crushed or chopped cashews

1/3 cup crushed or chopped pecans

1/3 cup crushed or chopped almonds

2 tablespoons chia seeds

Lots of cinnamon

(Optional: maple syrup)


  1. Mash the banana in a large bowl
  2. Add in the rolled oats, chia seeds, and all the nuts and mix well
  3. Add in lots of cinnamon!
  4. Feel free to add some maple syrup if you like it sweeter!
  5. Mix everything up and lay in air fryer basket (or on baking paper for a regular oven).
  6. Bake for 5 minutes in air fryer (or regular oven) at 350º.
  7. Mix and rotate and back for another 4 minutes.
  8. Enjoy!


What are your favorite ways to eat granola? Let me know in the comments below! Happy baking and happy eating!

Dessert for Breakfast? Sweet Potato Pie Bars!


Every time I eat a sweet potato with lunch or dinner, I always think to myself “YUM look at me sneaking in a cheeky dessert in my main course” because I find them so incredibly sweet! And every time I vow that I’ll try incorporating them into a dessert. Well, my friends, the time has come! Introducing these Sweet Potato Pie Bars!

Now, the first time I tried a slice of sweet potato pie, it was covered in gooey, decadent marshmallows. And while it was absolutely heavenly, I wanted the natural sweetness of the sweet potatoes to do all the talking in these Sweet Potato Pie Bars. So this recipe has no added sugar and is made with only eight ingredients. In fact, these bars are so clean that they even make the perfect breakfast or mid-afternoon snack! They are also vegan and gluten free, making them a good option for sharing as well! Hope you have a great time making these and an even better time eating them!


Ingredients (for 12 bars)


1/3 cup almonds

1/2 cup walnuts

3 pitted dates

1 heaped tablespoon of any nut butter (I used NuttZo’s Power Fuel Smooth)

Loads of cinnamon


4 small to medium sized sweet potatoes

1/4 cup almond milk

1/4 cup crushed pecans (+ more for decorating top)

4 chopped up dates

Lots of cinnamon


  1. Microwave the sweet potatoes for 15 minutes in a large bowl with about a few inches of water in it and cover the bowl with a lid or plate
  2. In the meantime, blitz all the crust ingredients in a food processor for a few seconds – don’t let it get too fine
  3. Lay the crust in a dish and pat flat with the back of a spoon
  4. When the sweet potatoes are out of the microwave, peel off the skins
  5. Then mash the sweet potatoes with a fork, adding in the almond milk and cinnamon
  6. Add in the chopped dates and crushed pecans and fold mixture
  7. Lay the filling on top of the pie crust
  8. Decorate with pecans (and/or more dates, cinnamon, and anything else!)


That simple! Hope you enjoy the recipe and do let me know if you get a chance to make them, I’d love to know what you think!

The Perfect Lil’ Appetizer: Vegan Pesto Tofu Bites


“If you eat one more cube of tofu, you’re going to turn into a block of tofu!” Ah the wise words of my mother (Love you mom!).

I’m on such a tofu kick these days and have been finding that it is the most versatile ingredient that exists! It can be cooked in so many ways and combined with pretty much anything. And honestly, it deserves every Oscar out there: it can steal the show as the best actor, win the crowd as the best supporting actor, and can direct the heck out of any meal!

With New Year’s Eve just around the corner, I thought this little dish could make the perfect appetizer. It is super easy to make and feels like a fancy, fun party food! These Vegan Pesto Tofu Bites come out tasting super cheesy and fresh and are absolutely irresistible – one square becomes seven very quickly. I used an air-fryer for this but if you don’t have one, you could definitely just use a regular oven instead! Happy making and if you get a chance to create these Vegan Pesto Tofu Bites, be sure to let me know! You can even tag your creation as a photo on Instagram under #momentsoftooth for me to easily find it!


Ingredients (for 22-25 “bites”)

1 cup arugula

1 cup basil

4 tablespoons nutritional yeast

4 tablespoons walnuts

4 garlic cloves

2 tablespoons water

1 large block of tofu (~15 oz)


  1. Slice the tofu into thin squares (about 3 mm in thickness) and place in air-fryer for 5-7 mins at 370º.
  2. In the meantime, put the arugula, basil, nutritional yeast, walnuts, garlic, and water into a food processor and blend for a few seconds.
  3. Spoon the pesto onto the tofu squares once they are done with the first round of baking and bake again for another 7 mins at 370º.
  4. Feel free to sprinkle some red cayenne powder on top for a little punch!