Vegan Desserts

Recipe N1

Ingredients

• 2-3 berries, frozen or fresh (strawberries, cherries, or other fruit of choice)
• 3 oz fruit-flavored kombucha (such as strawberry, cherry, or peach)

Equipment Needed:

• Popsicle Molds

Description

1. Cut large berries into small pieces, and leave small berries (like blueberries) whole. Fill the mold with loosely packed berries to the fill line on the mold. Pour kombucha in next to the fill line. Repeat with any additional molds.
2. Freeze at least 2-3 hours. Run hot water on the outside of the mold, and pop the the popsicle out. Eat immediately.

Recipe N2

Ingredients

• 2 Granny Smith apples
• Cinnamon Powder as needed

Description

• Using a Mandoline Slicer, set them to 1/16inch setting and slice them thin.
• Preheat the oven to 130 degree C.
• Line 2 Baking Sheets with Parchment Paper and arrange the sliced apples.
• Bake for approximately 40 minutes, turning the apples as you see the edge crumble.
• Bake again for another 30-40 minutes.
• Turn off the oven and allow the Apple Cinnamon crisps to cool for at least one hour ( max 2 hours) inside the oven.
• Apple Cinnamon Crisps turn crispier in the oven. Store them in an air tight container and enjoy munching them guilt free.
• Shelf Life: 4 Days

Recipe N3

Ingredients

• 2 cups frozen cherries
• 1 cup water
• 1-2 teaspoons honey agave, maple syrup, or sugar

Description

1. Mix all ingredients in a high speed blender and then place into an ice pop mold.
2. Freeze ice pops for 4 hours or overnight.

Recipe N4

Ingredients

• 1 fruit pineapple
• 2 one lemon yields lemon juice
• 1 tablespoon honey agav
• 1 cup blueberries

Description

1. Chop up your pineapple into chunks and save the core for your next smoothie or use for your pops!
2. Combine all of the ingredients aside from the blueberries in a high speed blender and blend until completely smooth.
3. Pour the whole juice mixture into the ice pop molds with a little room left to drop in some blueberries.
4. Place in the sticks and freeze for 4 hours. Enjoy!

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Recipe N5

Ingredients

• 3 Nectarines
• 1 Banana
• 1 Cup Blackberries

Description

1. In a blender combine the nectarines and bananas.
2. Pour the mixture into an ice pop mold and place in some blackberries.
3. Freeze for about 5-8 hours or overnight.

Recipe N6

Ingredients

• 7 large dates -dry and pitted
• 1 roasted red beet -small ( aprox 1/3 cup)
• 1 tsp vanilla extract +more to taste
• 1 cup coconut -shredded
• 2 tbsp coconut -ground
• 1 tbsp raw cocoa powder(optional)
• 1 tbsp hemp seeds

Description

1. Add the dates, beets and vanilla extract to a food processor and puree until a thick paste forms.
2. Add 1 cup of the coconut together with the hemp seeds and process together until combined.
3. Water your hands and carefully scoop put about 1 tablespoon of the mixture and roll it into balls.
4. Toss each ball into coconut or cocoa powder until coated and refrigerate for 20 minutes.
5. Serve chilled or store into a sealed container for later snacking.

Recipe N7

Ingredients

• 1 cup gluten-free quick oats
• 1 medium yellow squash (200g)
• 1/4 cup Lakanto Sugar-Free Maple Syrup
• 2 tsp granulated Lakanto Monk Fruit Sweetener
• 1/2 tsp natural butter flavor
• 1/2 tsp liquid stevia extract
• 1 tsp vanilla extract
• 1 tsp baking powder
• 3 dashes salt
• 1 tsp cinnamon
• 1/4 tsp nutmeg

Description

• Preheat oven to 350F, line baking sheet with parchment paper or spray with non-stick cooking spray, and set aside.
• Add oats to blender, and blend until a flour-consistency is reached.
• Add remianing ingredients to blender, and blend until smooth.
• Refrigerate batter for at least 10 minutes.
• Spoon mixture into 8 equal-sized balls, and place on prepared baking sheet. Use the palm of your hand to flatten.
• Bake for 15 minutes.

Recipe N8

Ingredients

• 1/4 cup coconut flour
• 1/4 cup almond butter
• 1/4 cup cacao powder (or cocoa powder)
• 1/4 cup applesauce
• 1/4 cup water
• 1 tsp vanilla extract
• 1/4 tsp liquid stevia extract
• 1/4 cup cacao nibs

Description

1. Combine coconut flour, almond butter, and cacao in bowl and mix thoroughly.
2. Add in applesauce, water, vanilla extract, and stevia. Mix thoroughly.
3. Scoop out dough and roll into balls.
4. Coat with cacao nibs and enjoy!

 

Recipe N9

Ingredients

• 6 Tbsp peanut flour + 4 Tbsp water
• 1.5 cups gluten-free quick oats
• 1 Tbsp maca powder
• 1/4 cup cocoa powder
• dash of salt
• 2 Tbsp applesauce
• 1/4 tsp natural butter flavor
• 1/2 tsp vanilla extract
• 1/4 tsp liquid stevia extract
• 6 Tbsp water more if needed

Description

1. In a small mixing bowl, add 4 Tbsp water to 6 Tbsp peanut flour and stir to create peanut-butter-like consistency.
2. In a large mixing bowl, combine oats, maca powder, cocoa powder, and salt, and stir.
3. Add in remaining ingredients (including peanut butter mixture), and stir to combine.
4. Refrigerate for 10 minutes.
5. Roll into 14 even-sized balls, and enjoy!

 

Recipe N10

Ingredients

• 1/2 cup coconut flour
• 1/2 cup + 1 Tbsp water
• 2 Tbsp unsweetened applesauce
• 1/2 tsp vanilla extract
• 1 tsp cinnamon
• 4 Tbsp granulated Lakanto Monk Fruit Sweetener
• 1 medium carrot (60-70g), finely chopped or shredded
• 4 Tbsp reduced fat shredded coconut

Description

1. Combine coconut flour, water, applesauce, and vanilla extract in large mixing bowl, and stir.
2. Add in cinnamon, Lakanto, and shredded carrots to bowl, and stir to combine.
3. Refrigerate dough for 15 minutes.
4. Place shredded coconut in small bowl.
5. After 15 minutes, remove dough from fridge and roll into 15 equal-sized cake balls. Roll each ball in shredded coconut until evenly coated.
6. Store in refrigerator for up to a week.

Recipe N11

Ingredients

• 1/4 cup coconut flour
• 1/4 cup almond butter
• 1/4 cup applesauc
• 3 Tbsp water
• 2 tsp vanilla extract
• 2 tsp cinnamon
• 12 drops liquid stevia extract
• 3 Tbsp reduced fat shredded coconut

Description

1. Combine coconut flour and almond butter in bowl and mix thoroughly.
2. Add in applesauce, water, vanilla extract, cinnamon, and stevia. Mix thoroughly.
3. Scoop out dough and roll into balls.
4. Coat with shredded coconut.

Recipe N12

Ingredients

• 1/4 cup coconut flour
• 1/4 cup almond butter
• 1/4 cup peanut flour
• 1/4 cup applesauce
• 1/4 cup water
• 2 tsp vanilla extract
• 12 drops Sweet Leaf Liquid Stevia Extract

For the syrup:

• 2 Tbsp coconut oil
• 1.5 Tbsp cacao powder (or cocoa powder)
• 1 tsp vanilla extract
• 18 drops Sweet Leaf Liquid Stevia Extract

Description

1. Combine coconut flour, almond butter, and peanut flour in bowl and mix thoroughly.
2. Add in applesauce, water, vanilla extract, and stevia. Mix thoroughly.
3. Scoop out dough and roll into balls.
4. Prepare chocolate syrup: melt coconut oil in microwave for 30 to 45 seconds.
5. Add cacao powder and liquid stevia to melted coconut oil, and mix thoroughly.
6. Place chocolate syrup in syrup bottle and drizzle on top of cookie dough bites. If you do not have a syrup bottle, just use a spoon.

Recipe N13

Ingredients

• 2 Tbsp coconut flou
• 1/4 cup peanut flour
• 1/4 cup granulated Lakanto Monk Fruit Sweetener
• 3 Tbsp oat fiber
• 3 dashes cinnamon
• dash of salt
• 6-7 Tbsp water
• 1/2 tsp vanilla extract
• 1 Tbsp Lily's Sugar-Free Chocolate Chips

Description

1. Preheat oven to 350F, line baking sheet with parchment paper, and set aside.
2. Combine coconut flour, peanut flour, sweetener, oat fiber, cinnamon, and salt in mixing bowl and whisk with a fork.
3. Add in 6 Tbsp water and vanilla extract, and stir. If dough isn't fully moist, add in more water, one tablespoon at a time.
4. Stir in chocolate chips.
5. Form dough into 8 equal-sized balls, place on baking sheet, and slightly flatten with the palm of your hand.
6. Bake for 12 minutes.
7. Allow to cool completely before eating!

Recipe N14

 

 Ingredients

• 2 scoops Oriya Organics Gather Paleo Protein Powder (or 36g protein powder of choice)
• 2 Tbsp coconut flour (30g)
• 1/2 cup peanut flour (60g)
• 6 Tbsp granulated Lakanto Monk Fruit Sweetener
• 1.5 tsp whole psyllium husks (2.5g)
• 1/8 tsp salt
• 1/2 tsp vanilla extract
• 3/4 cup water

Description

• In a large mixing bowl, whisk together protein powder, coconut flour, peanut flour, Lakanto, psyllium husk powder, and salt.
• Add in water and vanilla, and stir until well-combined.
• Refrigerate dough for at least 15 minutes.
• Preheat oven to 350F, and line baking sheet with parchment paper or spray with non-stick cooking spray.
• Use a teaspoon to form dough into balls, place on prepared baking sheet, and use the palm of your hand to flatten into cookie shapes.
• Bake for 15 minutes.

 

Recipe N15

 

Ingredients

For the green red smoothie layer:

•  1 cup frozen raspberries and red currants
•  1/4 cup water
•  1 tablespoon chia seeds

For the green smoothie layer:

•  1 banana, peeled
•  1 apple, peeled and roughly chopped
•  1 orange, peeled
•  1 kiwi, peeled
•  1/4 pineapple, peeled and roughly chopped
•  2-3 hand full fresh spinach
•  2 dried dates or figs
•  1 passion fruit
•  1 tablespoon chia seeds
•  1 tablespoon flax seeds
•  1 tablespoon sesame seeds
•  3/4 cup water

Description

1.  First make the red smoothie layer: Put the frozen raspberries and red currants together with the water and the chia seeds in a food processor and blend until smooth.
2.  Fill the mixture into the popsicle molds and put them in the freezer for a couple of minutes while making the green smoothie. Make sure to put them in an upright position.
3.  For the green smoothie, place all ingredients in a food processor and blend until smooth. Fill the smoothie into the popsicle molds and put them in the freezer for at least 2-3 hours depending on your freezer.

 

 Recipe N16

Ingredients

•  1 package Mori Nu Extra Firm tofu
•  8 Tbsp peanut flour
•  1/4 cup granulated Lakanto Monk Fruit Sweetener
•  5 tsp baking powder
•  1/4 tsp salt
•  2 Tbsp cornstarch
•  1/2 cup water (more if needed to facilitate blending)
•  1 tsp natural butter flavor
•  1 tsp vanilla extract
•  1 tsp liquid stevia extract

Description

1.  Preheat oven to 350F, spray pie dish with non-stick cooking spray, and set aside.
2.  Combine all ingredients in high-speed blender, and blend until smooth.
3.  Transfer mixture into prepared pie dish, and bake for 30 minutes.
4.  Once cooled, drizzle with chocolate syrup, if desired. 

 

 Recipe N17

Ingredients

•  1 cup gluten-free quick oats
•  1/2 cup peanut flour
•  1 large yellow squash (200g)
•  1 cup granulated Lakanto Monk Fruit Sweetener
•  1/4 tsp salt
•  1.5 tsp baking powder
•  1 tsp natural butter flavor
•  1 tsp vanilla extract
•  3/4 cup water more if needed to facilitate blending

Description

1.  Preheat oven to 350F, spray 8x8 baking dish with non-stick cooking spray, and set aside.
2.  Add oats to blender, and process until flour-like consistency is reached.
3.  Add in remaining ingredients, and blend until smooth.
4.  Pour batter into prepared baking dish, and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.

 

 Recipe N18

Ingredients

•  1 cup gluten-free quick oats
•  2 Tbsp oat fiber (or 2 extra Tbsp oats)
•  8 Tbsp powdered peanut butter
•  1 medium yellow squash sliced
•  1/2 cup water more if needed to facilitate blending
•  1 tsp vanilla extract
•  1 cup granulated Lakanto Monk Fruit Sweetener
•  1/4 tsp salt
•  1.5 tsp baking powder
•  1 tsp xanthan gum
•  4 Tbsp Lily’s Sugar-Free Chocolate Chips or other vegan chocolate chips

Description

1.  Preheat oven to 350F, spray 8×8 baking dish with non-stick cooking spray, and set aside.
2.  Add oats to high-speed blender, and process until flour-like consistency is reached.
3.  Add in remaining ingredients (except chocolate chips), and blend until smooth.
4.  Stir in chocolate chips.
5.  Pour batter into prepared baking dish, and bake for 30 minutes, or until a toothpick inserted in the center comes out mostly clean.
6.  Let cool, and Enjoy!

 

 Recipe N19

Ingredients

•  1 cup rolled oats
•  3/4 cup quick oats
•  2 bananas ripe

Description

1.  Preheat your oven to 350 degrees F.
2.  Pour the oats into a medium-sized bowl.
3.  In a separate bowl mash the bananas until it becomes soft and liquidy.
4.  Mix the oats and bananas together until combined.
5.  Scoop the cookie mixture with a small cookie scoop and place onto a lined baking sheet.
6.  Flatten the cookies before baking and top with chocolate chunks.
7.  Bake for 12 minutes and allow to cool before eating.

 

Recipe N20

 Ingredients

•  2 Tbsp ground chia (or ground flax) + 6 Tbsp water
•  1 1/3 cup whole wheat pastry flour (or gluten-free all-purpose flour)
•  3/4 cup granulated Lakanto Monk Fruit Sweetener
•  1 tsp baking powder
•  1/2 tsp baking soda
•  1/2 tsp ginger
•  1/2 tsp cinnamon
•  1/4 tsp nutmeg
•  1/2 cup applesauce
•  2 Tbsp water
•  1 tsp vanilla extract
•  2/3 cup grated carrot

Optional Toppings:

•  My favorite Sugar-Free Frosting
•  The filling from this recipe
•  Other vegan frosting of choice
•  Vegan whipped cream

Description

1.  Preheat oven to 350F, and line a muffin tin with paper liners and/or spray with non-stick cooking spray.
2.  Make chia or flax egg: combine chia or flax powder and water in small mixing bowl, and set aside.
3.  Combine flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and Lakanto in large mixing bowl, and use a fork to mix well.
4.  Add remaining ingredients (including chia mixture), and mix.
5.  Scoop batter into muffin tin, filling it about 2/3 full.
6.  Bake cupcakes for 20-25 minutes, or until a toothpick inserted in the center of the cupcake comes out clean.
7.  Once cooled, frost cupcakes with the optional frosting or vegan whipped cream.

 

Recipe N21

Ingredients

•  big grapefruit
•  3 bananas
•  1/4 cup coconut milk (or any plantbased milk)
•  1/2 tsp of real ground vanilla
•  1/4 tsp of your fav superfood/adaptogenic powders: I added lucuma & reishi
•  decoration: edible flower buds, raw chocolate, slice of grapefruit

Description

1.  Peel the grapefruit and also slice the white skin off the grapefruit so you are only adding the pink flesh to your blender together with the bananas, coconut milk and vanilla. Blend until smooth and fill into 2 bowls. Top with chocolate, flowers, nuts and more grapefruit.

 

Recipe N22

Ingredients

•  2 bananas
•  2 handful spinach
•  1 cup pineapple
•  1 teaspoon chlorella
•  3 dates
•  1 kiwi
•  2 peaches
•  1 1/2 cups water

Description

1.  Put all ingredients into a food processor or blender and blend until smooth.
2.  Cut the kiwi into very thin slices and put them on the inside of the popsicles molds. They will only stick if the slices are really thin.
3.  Carefully fill the smoothie into the popsicle molds, add a popsicle stick, and freeze them for about 12 hours. To get the homemade popsicles out of the mold, just put the popsicles molds under hot running water for a few seconds. Enjoy!

 

Recipe N23

Ingredients

•  3/4 cup coconut oil
•  9 Tbsp cacao powder or cocoa powder
•  3 Tbsp Lakanto Sugar-Free Maple Syrup
•  2 tsp vanilla extract
•  12 drops liquid stevia extract

Description

1.  Melt coconut oil in small bowl: microwave for 30 to 45 seconds until liquified.
2.  Add cacao, agave, vanilla extract, and stevia to coconut oil and mix thoroughly.
3.  Use a spoon to carefully place chocolate into heart mold or chocolate bar mold. If you do not have a mold, pour chocolate mixture into baking dish. Place heart mold, chocolate bar mold or baking dish in freezer for at least 10 minutes to let the chocolate harden.
4.  Enjoy your deliciously chocolatey, guilt-free treat!

 

Recipe N24

Ingredients

•  600g frozen blackberries
•  1 tin organic coconut milk
•  2 Tbsp high standard maple syrup
•  1 Tbsp pure coffee extract
•  1-2 tsp coffee grinds

Description

1.  In a food processor using the S blade, add the blackberries and coconut and pulse until the blackberries are broken up and smooth.
2.  Add the remaining ingredients and run the processor until the mixture is smooth.
3.  Taste and tweek the flavours to preference (you may want to add more maple syrup or coffee)
4.  Transfer into a serving dish and leave in the freezer for about 30min until firm and scoopable.

 

Recipe N25

Ingredients

Raspberry Chia Jam:

• • 400g frozen raspberries
• • 2 tablespoons chia seeds
• • optional: a tablespoon of maple syrup

Scones:

•  325g wholegrain spelt flour
•  1 tbsp baking powder
•  1 tsp ground cinnamon
•  1/2 tsp ground ginger
•  1/4 tsp ground allspice
•  50g coconut sugar
•  50g coconut oil
•  200g sultanas
•  1 tbsp vanilla essence
•  150g thick non-dairy yogurt e.g.coconut/soy
•  150ml non-dairy milk of choice

Description

1.  Preheat the oven to 220 degrees C (200 fan) and line a large baking sheet with greaseproof paper.
2.  In a large bowl, mix together the flour, baking powder and spices.
3.  Cut in the coconut oil: I find it easiest to just rub it all together with my hands, until it’s all integrated and a breadcrumb-like consistency.
4.  Stir in the coconut sugar and sultanas.
5.  Add the milk, yogurt and vanilla essence, and mix well until everything is combined and a dough formed. Again, I find it easiest to use my hands to distribute the moisture effectively.
6.  Dust a clean work surface with spelt flour and sprinkle a little on a rolling pin. Roll the dough to about 1 inch thick and use a circular cutter to cut out 10 scones. Transfer carefully to the baking sheet.
7.  Bake for about 10 minutes, until lightly golden on top and cooked in the middle. Remove from the oven and transfer to a wire rack to cool.
8.  To make the jam: put the frozen raspberries in a saucepan over a medium high heat, and cover. Cook for about 10-15 minutes until the raspberries have cooked down into mushy liquid. Stir in the chia seeds and sugar if you’re using any, and cook for another 5-10 minutes so that it’s quite thick. Take off the heat and leave to cool, then store in a sealed jar in the fridge.

 

Recipe N26

Ingredients

For the Panna Cotta

•  500ml (18fl oz) Good Hemp Milk
•  3 tsp agar agar
•  25g (1oz) caster sugar
•  1 vanilla pod
•  1 tbsp rum

For the rhubarb compote

•  350g (12oz) rhubarb
•  50g (1¾oz) caster sugar

Description

1.  Add the agar agar and 3 tbsp water to a small bowl. Leave to stand for 5 minutes.
2.  Meanwhile, add the Good Hemp Milk, sugar and rum to a pan. Split the vanilla pod in half, scrape out the seeds using a spoon and add these to the pan, along with the split pod.
3.  Gently heat the mixture until it just reaches boiling point. Remove from the heat and stir in the agar agar mixture. Leave to cool for around 10 minutes.
4.  Strain the mixture through a sieve and divide between four ramekins. Cover with clingfilm and leave to set in the fridge for 2 hours.
5.  For the compote, trim down the rhubarb to remove any woody parts and chop into large chunks. Add the rhubarb, caster sugar and 150ml (5fl oz) water to a pan. Stir constantly until the sugar is dissolved and continue to cook for 12-15 minutes until the mixture becomes thick and jammy.
6.  Turn out the panna cottas and serve with the compote.

 

Recipe N27

Ingredients

For the caramel:

•  1/2 cup soft dark brown sugar
•  1/2 cup golden syrup
•  1/2 cup coconut cream

The cake:

•  2 cups plain white flour
•  1/4 cup soy flour
•  4 tsp baking powder
•  pinch o’ salt
•  1/2 cup soft dark brown sugar
•  1/2 cup caramel
•  1/2 cup soy milk
•  1/3 cup rapeseed oil/ canola oil
•  1 cup roughly chopped nuts

For the frosting:

•  1/2 tub toffutti cream cheese
•  1 tbsp caramel
•  1/4 cup icing sugar

Toppings:

•  Roughly chopped pecans

Description

1.  Mix the caramel ingredients together in a large heavy bottomed sauce pan, bring to the boil and boil for about 8-10 minutes, swirl the pan gently every now and then. Transfer to a bowl to cool. Once cool begin to bake the cake.
2.  Preheat the oven to 180c/350f and grease two 6″ cake tins and line the base with baking paper.
3.  Sift together the 2 cups plain flour, the soy flour, baking powder and the salt. I used a separate bowl, whisk together the sugar, caramel, oil and soy.
4.  Combine the wet and the dry ingredients, then fold in the chopped nuts.
5.  Scoop into the cake tins, level out the batter then bake for 1 hour. Cool completely on a wire rack before frosting.
6.  To make the frosting simply beat the frosting ingredients together.
7.  To finish the cake drizzle with left over caramel and top with the chopped pecans.

 

Recipe N28

Ingredients

•  2 tbsp coconut oil
•  200g Medjool dates, pitted (about 10)
•  3 heaped tbsp smooth peanut butter
•  ½ tsp vanilla powder (or extract)
•  pinch salt
•  60g unsalted peanuts, roughly chopped
•  25g crisp puffed brown rice
•  60g dark chocolate, roughly chopped

Description

1.  Line a 1kg loaf tin with parchment paper.
2.  Melt the coconut oil in a small saucepan over a medium heat. Mash in the dates, then add the peanut butter and stir until smooth, about one minute. Stir in the vanilla and salt, followed by the peanuts and puffed rice then press evenly into your prepared tin.
3.  Melt the chocolate in a small bowl suspended over a pan of barely simmering water, or in the microwave, then pour over the top of your peanut mixture. Refrigerate until firm, around one hour, then cut into 8 bars.
4.  Will keep in an airtight container in the fridge for up to two weeks, or the freezer for up to two months.

 

Recipe N29

Ingredients

For the donuts:

•  1/3 cup (55g) buckwheat flour
•  1/3 cup (60g) brown rice flour
•  1/3 cup (45g) tapioca flour
•  2 tbsp almond flour
•  1 tsp baking powder
•  1/2 tsp 30
•  80ml) unsweetened almond milk
•  1 large ripe banana, peeled (155g)
•  5 soft, pitted medjool dates 110g
•  2 tbsp maple syrup
•  2 tbsp Tiana’s cooking coconut butter
•  1 tsp cider vinegar

For the caramel:

•  3/4 cup (180ml) maple syrup
•  2 1/2 tbsp raw virgin coconut oil
•  1/2 tsp salt
•  1/2 tsp cinnamon
•  2/3 cup (80g) pecans, broken up

Description

1.  Firstly, make the flax egg. Add the flax seeds and water into a bowl and stir them together. Then set them aside to gel.
2.  Next, add the rice flour, buckwheat flour, tapioca flour, almond flour, baking powder, bicarbonate of soda, salt, cinnamon and ginger into a large mixing bowl and stir them together. Set aside.
3.  Then, melt the coconut butter and add it into a blender with the almond milk, banana, dates, maple syrup and cider vinegar. Blend until smooth. When the mixture is smooth, add it into the mixing bowl alongside the flax egg. Using a hand whisk, mix everything together until smooth.
4.  Then, spoon the mixture into 9 donut moulds, and move the donuts into the oven to bake for about 20 minutes or so, until golden. When the donuts have cooked, remove them from the oven and set them aside to cool.
5.  While the donuts cool, make the caramel. Add the coconut oil, salt, maple syrup and pecans into a pan and place onto a medium-high heat. Allow the mixture to bubble and heat through for about 2 minutes, stirring it with a spatula. Each time the mixture completely bubbles, briefly remove it from the heat to calm quickly before adding it back onto the heat. When this is done, remove it from the heat and allow it to cool for a minute or so and thicken.
6.  Lastly, when the caramel has cooled, stir it together if necessary, and then spoon it on top of each donut to finish. Then serve.

 

Recipe N30

Ingredients

Dry

•  1/2 cup oat flour
•  1/4 cup rice flour
•  2 Tbsp cocoa powder
•  1/4 tsp baking powder

Wet

•  1 Tbsp flaxmeal freshly ground flaxseeds
•  2 Tbsp non dairy milk
•  1/4 cup + 2 tbsp maple syrup depending on how sweet you want it
•  1/3 cup dark vegan chocolate I usually buy an organic drk choc. bar rather than chips
•  1 tsp vanilla extract
•  1 tsp soaked finely ground coffee even check the coffee maker for left overs
•  2 Tbsp coconut oil
•  2 Tbsp dark vegan chocolate chips I breakup the leftover choc. bar

Cheesecake

•  1/2 package 8oz firm tofu
•  2 Tbsp rice flour
•  2 Tbsp coconut oil
•  3 Tbsp maple syrup
•  1 tsp vanilla extract
•  1-2 Tbsp lemon juice or to taste

Description

1.  Preheat the oven to 350*F
2.  Line an 8"x8" pan with parchment paper
3.  Brownie: In a bowl, add all the dry ingredients and mix well. In a pan heat non dairy milk and maple syrup until hot. Next add the dark chocolate until fully melts. Add the rest of the ingredients and mix well. Add the wet mixture into dry and mix to combine. Mix in chocolate chips if desire. Spread the prepared batter in pan using a spatula to a level it.
4.  Cheesecake: Lightly squeeze the excess water out of tofu and start to blend in food processor. Add the remaining cheesecake ingredients blend until smooth. Taste and add more lemon juice if you desire. Drop the blended batter onto brownie batter. Spread evenly with a spatula.
5.  Bake for 40 to 45 minutes or until the center is set and the edges of the cheesecake start to get golden.
6.  Sprinkle with cocoa powder.
7.  Cool completely and slice.

 

 Recipe N31

Ingredients

Dry

•  1 Cup Spelt Flour
•  1 Tsp Baking Soda
•  1 Tsp Baking Powder
•  1 Tsp Cinnamon
•  1/4 Tsp Nutmeg
•  1/4 Tsp Allspice

Wet

•  1/4 Cup Applesauce
•  1/3 Cup Maple Syrup
•  1/4 Cup Apple Cider
•  1 Tbs Apple Cider Vinegar
•  2 Tbs Coconut Oil melted

Cinnamon Sugar

•  1/2 Cup Raw Cane or Turbinado Sugar
•  1/2 Tsp Cinnamon

Description

1.  Preheat oven to 375 degrees F.
2.  In a bowl, whisk together dry ingredients until evenly combined.
3.  In another bowl, combine all wet ingredients except coconut oil. Mix.
4.  Once wet ingredients are fully mixed, stir into bowl of dry ingredients and combine. Note - the donut batter may fizz up a little, that's just the baking soda reacting with the apple cider vinegar!
5.  After stirring for a bit, add in the melted coconut oil and stir in completely.
6.  Spray your donut pan with coconut oil or another nonstick spray.
7.  Pour batter evenly between 6 donut molds.
8.  Bake donuts in the oven for 15 minutes. Once done, let cool for a few minutes.
9.  While donuts are cooling, combine turbinado sugar and cinnamon in a highspeed blender, spice grinder, or coffee grinder. Blend until sugar is a fairly powdered consistency.
10.  Once donuts are cooled, toss in cinnamon sugar.
11.  Enjoy!

 

Recipe N32

Ingredients

Sponge cake

•  ¾ cup buckwheat
•  ½ cup desiccated coconut
•  ¾ tsp baking powder
•  ½ tsp baking soda
•  1 tbsp Just Blends pink pitaya powder
•  ¼ cup canned coconut cream, + 1/8 cup water
•  ¼- ½ cup any light-coloured sweetener, such as rice malt syrup or maple syrup
•  ¼ cup beetroot juice
•  3 tbsp aquafaba (brine from a can of chickpeas)

Raspberry chia jam

•  ¼ cup raspberries
•  1 tbsp chia seeds
•  1 tbsp any light-coloured sweetener, such as rice malt syrup or maple syrup

Mousse

•  ¾ cup cashews, soaked in water overnight
•  ¾ cup canned coconut cream
•  3 tbsp any light-coloured sweetener, such as rice malt syrup or maple syrup
•  1 tbsp Just Blends pink pitaya powder
•  1/2 tsp agar powder

Jelly

•  1 tsp agar agar
•  3 tbsp any light-coloured sweetener, such as rice malt syrup or maple syrup
•  1 tbsp Just Blends pink pitaya powder

Description

1.  Preheat oven to 180C. Line a 15cm cake tin with baking paper.
2.  For the sponge cake: Add all dry ingredients to a high-powered blender and whizz until it forms a fine flour. Scoop flour into a bowl. Create a well in the centre and add all wet ingredients except aquafaba. Gently incorporate wet ingredients into the dry flour.
3.  Whisk aquafaba in a small bowl with a fork until small bubbles sform (around 30 seconds). Gently mix into the sponge batter pour into cake tin. Bake for 20 minutes or until a skewer can be inserted and comes out clean.
4.  For the chia jam: Add all ingredients to a small bowl and mash raspberries with a fork. Mix all ingredients thoroughly and set aside to thicken.
5.  For the mousse: Drain cashews and add to high-powered blender with coconut cream, rice malt syrup and dragon fruit powder. Whizz until extremely smooth. Set aside.
6.  For the mousse: Add the agar powder to a small saucepan and bring to a simmer. Remove from the heat and add to the blender. Pulse the blender until ingredients have been mixed.
7.  When the sponge has been fully baked, remove from the tin to cool. Trim the top of the cake to create a flat surface. Return the cake to the tin and spread jam on sponge making sure you cover all holes. Pour on the cashew mousse mixture on the jam and set aside in the fridge for 30 minutes.
8.  Start making the jelly layer when the mousse has set and is relatively firm to the touch. For the jelly, add the agar powder and 1 cup water to a small saucepan and bring to a simmer. Remove from heat and stir in syrup and dragon fruit powder. Pour onto the cake's mousse layer and put in fridge to set.
9.  To serve, remove from fridge and gently slice. The cake will keep in the fridge for 3-5 days.

 

Recipe N33

Ingredients

•  1 pack extra firm silken tofu (I used Mori-Nu — the 350gr pack)
•  ¼ cup white rice flour (brown rice flour is fine too)
•  ¼ cup sweet sticky rice flour (also known as mochi or glutinous rice flour)
•  ½ cup maple syrup (or agave, brown rice syrup, coconut nectar, etc.)
•  ¼ cup dates, pitted
•  1 tsp pure vanilla extract
•  ½ tsp almond extract
•  1 tsp cinnamon
•  ½ tsp salt
•  2 ripe sweet plums, rough chopped
•  Optional: (non-dairy) vanilla ice cream or yogurt of your choice for serving
•  Optional: powdered coconut milk (make sure it’s dairy-free)

Description

1.  Preheat oven to 350 F. Oil your baking dishes.
2.  Place tofu in a blender and blend until smooth. Add all other ingredients except plums into a blender and blend into a smooth mixture. Pour into prepared baking dish. Stir in chopped plums.
3.  Bake in a preheated oven for 1 hour. Remove from oven and cool on a rack for at least 10 minutes {or cool, then chill in the fridge if you like it cold. Scoop into bowls and serve with a side of (non-dairy) ice cream or yogurt of your choice (optional). Enjoy!

 

Recipe N34

Ingredients

•  1 batch brownies
•  24 ounces Vegan Cream Cheese, (or 3 - 8 ounce containers dairy free cream cheese)
•  1/2 cup vegan sour cream
•  1/2 cup vegan sugar
•  2 tablespoons fresh ground flaxseed
•  juice of 1/ lemon (2-3 tablespoons)

Description

1.  Preheat oven to 350 °F.
2.  Prepare brownie batter and pour into prepared (greased, foil wrapped) 9 inch spring-form pan.
3.  Smooth into even layer, spreading up the sides for a higher crust edge if desired. Bake at 350 °F for 15 minutes, remove to cool.
4.  In mixing bowl, combine cream cheese, sour cream, sugar, flaxseed, and lemon juice. Fold together until just incorporated.
5.  Pour over cooled brownie crust, smooth into an even layer.
6.  Bake at 350 °F for 45-55 minutes. Once firm and set, turn oven off, open door and leave cheesecake inside. Cool completely, cover and refrigerate, preferably overnight.

Recipe N35

Ingredients

MOUSSE FROSTING:

•  3/4 cup dairy free milk
•  1 (14 to 16 ounce) block extra-firm regular tofu, drained
•  1 tablespoon extra-virgin olive oil
•  1 teaspoon vanilla extract
•  3 tablespoons vegan powdered sugar
•  1 cup vegan dark chocolate (55% cacao) chips, plus more for decorating

CAKE:

•  1 tablespoon flaxseeds
•  1 cup + 2 tablespoons whole wheat flour
•  2/3 cup vegan cane sugar
•  3 tablespoons unsweetened cocoa powder
•  3/4 teaspoon baking soda
•  1/8 teaspoon sea salt
•  3/4 cup + 3 1/2 tablespoons dairy free milk
•  2 tablespoons olive oil
•  1/2 teaspoon vanilla extract

Description

1.  To make the frosting, heat the nondairy milk in a small saucepan over medium-low heat until small bubbles appear on the surface and the nondairy milk is simmering hot.
2.  Put the tofu, olive oil, vanilla extract and powdered sugar into a blender, then add 1 cup chocolate chips.
3.  Pour in the simmering nondairy milk and immediately process for 30 seconds to 1 minute, or until completely smooth.
4.  Spoon the mixture into a small bowl, cover and refrigerate until completely chilled (about 3 to 4 hours) before frosting your cake.
5.  To make the cake, preheat the oven to 350 °F.
6.  Liberally coat three 6-inch round cake pans with vegan margarine. (If you are not using nonstick cake pans, line the bottom of each pan with parchment paper and liberally coat the parchment paper with vegan margarine.)
7.  Put the flaxseeds into a high-performance blending appliance and process into fine flour.
8.  Put the flaxseed flour, whole wheat flour, cane sugar, cocoa powder, baking soda and sea salt into a large bowl and stir with a dry whisk to combine. Add the nondairy milk, olive oil and vanilla and stir with a large spoon to incorporate.
9.  Divide the cake evenly among the three prepared cake pans. Bake at 350 °F for 16 to 20 minutes or until a toothpick inserted into the center of each cake comes out clean.
10.  Put the cake pans on wire racks, and run a table knife around the perimeter of each cake to loosen the sides. Let cool for 15 minutes. Turn the cakes out onto the wire racks. (If you are using parchment paper, gently and very carefully remove the parchment paper.)
11.  Let cool for at least 2 hours before frosting the cakes.
12.  To frost the cakes, line the perimeter of a pretty plate with strips of parchment paper. Put one cake layer in the center of the plate. Spoon half of the raspberry preserves over the first cake layer and spread in an even layer using an offset spatula. Spoon about one-quarter of the frosting over the raspberry preserves and gently spread it in an even layer, over the preserves, using the spatula. The frosting layer will be very thick.
13.  Put the second cake layer on the frosting and gently press down, so the cake will adhere. Spoon the remaining half of the raspberry preserves over the second cake layer and spread in an even layer using an offset spatula. Spoon about one-quarter of the frosting over the raspberry preserves and gently spread it in a thick, even layer over the preserves, using the spatula.
14.  Position the third cake layer on the frosting and gently press down, so the cake will adhere. Spoon the remaining frosting over the top and sides of the cake and gently spread it evenly over the top and sides, using an offset spatula (once again, the frosting layer will be very thick). Decorate in a pleasing manner with the reserved chocolate chips.
15.  Refrigerate for at least 2 hours and make certain to serve the cake wellchilled. Covered and stored in the refrigerator, the cake will keep for 3 days.

 

Recipe N36

Ingredients

CAKE

•  2/3 cup aquafaba (chickpea brine - the liquid in a can of chickpeas)
•  1 1/4 cup coconut sugar (or sub organic cane sugar)
•  1/4 cup ripe banana (mashed // primarily for binding)
•  1/2 cup maple syrup or agave nectar
•  1 1/2 cups pumpkin purée
•  1/4 cup olive oil, grape seed oil, avocado oil, or melted coconut oil
•  3/4 tsp sea salt
•  1 1/2 tsp baking soda
•  2 tsp baking powder
•  1 tsp ground cinnamon
•  2 tsp pumpkin pie spice (plus more to taste)
•  1 cup water or unsweetened almond milk
•  1 tsp apple cider vinegar or lemon juice
•  1 1/2 cups gluten-free rolled oats
•  1 1/2 cups almond flour (or sub meal with less-desirable results)
•  2 1/3 cup gluten-free flour blend

FROSTING optional

•  Vegan Buttercream Frosting
•  Vegan Cream Cheese Frosting

Description

1.  Preheat oven to 350 degrees F (176 C) and lightly butter/grease two standard 9-inch cake pans. Dust with gluten-free flour and and remove excess. Set aside.
2.  Add chickpea brine to a large mixing bowl and beat on high for 2-3 minutes until light and airy and loose peaks form. Then add coconut sugar a little at a time and continue beating until light and fluffy and semi-firm peaks form.
3.  Add mashed banana, maple syrup, pumpkin puree, oil, sea salt, baking soda, baking powder, cinnamon, and pumpkin pie spice and beat or whisk to combine (see photo). Add water or unsweetened almond milk and apple cider vinegar and beat/whisk again.
4.  Add gluten-free oats, almond flour, and gluten-free flour blend and stir with a wooden spoon or whisk. The batter should be semi-thick but pourable. If too thick add more water or almond milk. If too thin, add more almond flour or gluten-free flour blend.
5.  Divide between cake pans and bake for 45 minutes - 1 hour, or until deep golden brown and a toothpick inserted into the center comes out completely clean.
6.  Remove from oven and let rest in pans until completely cool. Once cooled, gently loosen the sides with a butter knife and use a plate to invert and flip the cakes out of their pans. Transfer to a serving plate or cake stand and frost with desired frosting of choice.
7.  If frosting with cream cheese frosting, store in the refrigerator up to 3 days. If frosting with buttercream, store at room temperature up to 3 days. Freeze to keep fresh for up to 1 month (though best when fresh).

 

Recipe N37

Ingredients

FOR THE CREAM

•  150g (5½oz) raw cashew nuts, soaked
•  Pulp of a young coconut
•  2 tbsp Limoncello
•  4 dates
•  3 ripe figs10 tbsp coconut water
•  1 tbsp vanilla extract

FOR THE CRUST

•  75g (1¾oz) raw almonds
•  3 dates
•  2 tbsp Limoncello

Description

1.  For the crust, coarsely blend the dates and almonds together. Add the Limoncello, mix well and press into the base of four glass dessert glasses.
2.  Slice 1½ figs to create the first layer over the crust.
3.  For the cream, blend the cashews, dates, vanilla, coconut pulp and water in a high speed blender until smooth and creamy. Lastly, add the Limoncello.
4.  Spread the first layer of cream over the figs, cover with more fruit, another layer of cream, then the remaining figs.
5.  To decorate, fill a pastry bag with the remaining cream and add tufts of panna cotta. Sprinkle some crushed almonds and more pieces of figs on top of your dessert and store in the freezer for at least 1½ hours before serving.

 

Recipe N38

Ingredients

For the macarons:

•  180ml (3/4 cup) aquafaba (the water from a can of chickpeas)
•  100g (1/2 cup) sugar
•  1/4 tsp candy floss flavouring
•  2-3 drops blue colouring
•  2-3 drops pink colouring
•  180g (1 1/4 cup) ground almonds
•  64g (1/2 cup) powdered sugar
•  Edible glitter (optional)

For the frosting:

•  2 Tbsp vegan butter spread
•  256g (4 cups) powdered sugar
•  1/4 tsp candy floss flavouring
•  4 drops blue colouring
•  2-4 tsp almond or soy milk

Description

First make the macaron shells

1.  Pour the aquafaba into a small saucepan and allow to simmer over a medium heat until it has reduced to 1/3C, this usually takes around 5 minutes. Remove from the heat and leave to cool for 10 minutes.
2.  Pour the reduced chickpea water into the bowl of an electric stand mixer fitted with a balloon whisk attachment and whisk on medium to high speed until soft peaks form. Add half the sugar and whisk until well combined, then add the remaining sugar and vanilla and whisk at high speed until the meringue is glossy and thick – it should be the consistency of marshmallow fluff. Add the candy floss flavoring and mix. Separate the meringue mixture equally into two medium sized bowls and add the pink coloring to one and the blue to the other. Set aside while you prepare your dry ingredients.
3.  Pulse the ground almonds a few times in a food processor until very finely ground. Add the powdered sugar and process for a few seconds, until the two are well combined.
4.  Sieve the almond-sugar mixture and discard any large pieces. Pour half the dry mixture into each of the meringue bowls and use a spatula to mix the ingredients together, pressing the dry ingredients down into the meringue until everything is incorporated well.
5.  Now it’s time for a crucial step – the macaronnage. Firmly press the batter against the side of each bowl and then scoop it up and turn over. Repeat this process a further 19 times. After macaronnage the batter should be thick and glossy but should fall slowly off the spatula like a ribbon and then settle/spread slightly in the bowls. Spoon alternate tablespoons of pink and blue batter into a piping bag and seal at the top. Use your hands to gently squeeze and twist the piping bag so that the colors blend together slightly.
6.  Line two large baking trays with grease proof paper and carefully pipe 15 circles onto each, in one smooth motion holding the piping bag directly above the center of each macaron. Drop the baking sheets twice onto a hard surface (this helps to get rid of air bubbles). Dust with the edible glitter, if using.
7.  Leave the macarons to dry at room temperature for 2 hours. Once ready to bake, place the first baking tray into a COLD oven, and then immediately set the oven to just under 100 degrees Celcius. Bake the macarons for 20 minutes (some ovens you may have to bake for longer but don’t bake for more than 30 minutes) you can check that the macarons are sufficiently baked by gently lifting up a corner of the grease proof paper and lightly peeling it from a macaron shell. If it comes off easily and the macaron doesn’t stick then you can turn your oven off!
8.  Turn off your oven and leave the macarons inside with the door shut for 15 minutes, then open the door and leave them to cool inside the oven for a further 15 minutes before removing and allowing to cool completely on the baking tray at room temperature.
9.  Once the oven is COMPLETELY COLD you can repeat the baking process with your second tray of macaron shells. Once the shells are cooled, gently peel them from the baking paper and place them on a tray or rack, ready to fill.

Make the frosting

1.  Cream together the butter spread, candy floss flavoring, blue coloring and half the powdered sugar until smooth. Add the rest of the powdered sugar and as much milk as needed until the frosting is thick but soft enough to pipe. Spoon the frosting into a piping bag and seal at the top. (This time I used a fancy tip on the end of the piping bag, but a regular tip is fine.)

Assemble

1.  Pipe a generous swirl of frosting onto each base macaron shell and then sandwich together with the top shells.

 

Recipe N39

Ingredients

•  2 ripe bananas
•  175 g caster sugar
•  3 tbsp rapeseed or canola oil
•  3 tbsp almond milk
•  4 tbsp smooth peanut butter, divided (warmed to stirring consistency in microwave)
•  1 tsp vanilla extract
•  90 g plain flour
•  3 tbsp cocoa powder, unsweetened
•  3 tbsp chocolate chips, dark
•  pinch salt

Description

1.  Preheat oven to fan-assisted 160C / 180C /350F / gas 4 and lightly oil a 23 X 23 cm (9 inch by 9 inch) baking tray. (Silicon is good for this.)
2.  Mash the bananas in a large bowl using a fork.
3.  Then add in the sugar, oil, almond milk, 1 tbsp peanut butter and vanilla extract and mix until combined.
4.  Then mix in the flour, cocoa powder, chocolate chips and salt until combined.
5.  Pour the brownie batter into prepared baking tray, then add the peanut butter on the top and swirl into patterns.
6.  Bake for approximately 27-30 minutes, until brownie starts shrinking away from the sides of the tin, the centre feels a bit springy and a skewer inserted comes out cleanly. (Careful not to overcook – the brownies will firm up as they cool down).
7.  Allow the brownies to cool completely before cutting and serving.

 

Recipe N40

Ingredients

•  2 ripe avocados
•  175 g caster sugar
•  3 tbsp rapeseed oil canola oil
•  3 tbsp almond milk
•  3 tbsp smooth peanut butter, warmed to stirring consistency in microwave
•  1 tsp vanilla extract
•  1 tsp ground cinnamon
•  1/2 tsp ground nutmeg
•  90 g plain flour
•  3 tbsp cocoa powder unsweetened
•  Pinch of salt
•  3 tbsp almond flakes
•  Freeze dried raspberries

Description

1.  Preheat oven to fan-assisted 160C / 180C /350°F/180°C and lightly oil a 23 X 23 cm (9 inch by 9 inch) baking tray. (Silicon is good for this.)
2.  Mash the avocados in a large bowl using a fork.
3.  Then add in the sugar, oil, almond milk, peanut butter, vanilla extract, cinnamon and nutmeg and mix until combined.
4.  Then mix in the flour, cocoa powder and salt until combined.
5.  Pour the brownie batter into prepared baking tray, then scatter almond flakes on the top.
6.  Bake for approximately 27-30 minutes, until brownie starts shrinking away from the sides of the tin, the centre feels a bit springy and a skewer inserted comes out cleanly. Careful not to overcook – the brownie will firm up as they cool down).
7.  Take brownies out of oven and allow the brownies to cool completely.
8.  Sprinkle on the freeze-dried raspberries before cutting and serving.

 

Recipe N41

Ingredients

•  blood orange thinly sliced pith and seeds removed
•  170 g (1 cup) coarse polenta
•  120 g (1 cup) plain flour
•  0.75 tsp orange zest
•  0.25 tsp lemon zest
•  1 tsp baking powder
•  0.5 tsp sodium bicarbonate baking soda
•  0.5 tsp salt
•  1 cup almond milk
•  80 ml (1/3 cup) blood orange juice
•  80 ml (1/3 cup) olive oil
•  80 ml (1/3 cup) maple syrup

Description

1.  Preheat your oven to fan-assisted 160C / 180C / 350F /gas 4 and prepare your muffin tin.
2.  Combine the polenta, flour, orange zest, lemon zest, baking powder, sodium bicarbonate and salt in a large bowl and set aside.
3.  In a separate bowl, whisk together milk, orange juice, olive oil and maple syrup.
4.  Pour the wet ingredients into dry ingredients and mix until combined.
5.  Pour the muffin batter into the muffin tin and top with blood orange slices bake for 20 – 25 minutes in the preheated oven, or until a skewer inserted into the centre of a muffin comes out clean.
6.  Remove the muffins from the oven and let it cool before serving.

 

Recipe N42

Ingredients

•  0 ml (1/3) cup oil
•  80 ml (1/3 cup) pumpkin puree
•  80 ml (1/3 cup) almond milk
•  2 tbsp sugar free apple sauce
•  1 tsp vanilla extract
•  170 g (½ cup) granulated sugar
•  90 g (¾ cup) plain flour
•  3 tbsp unsweetened cocoa powder
•  3 tbsp almond flakes optional
•  1 tsp baking powder
•  1 tsp pumpkin pie spice
•  Pinch of salt

Description

1.  Line and lightly oil a 7 inch cake tin with at least 2 inch deep sides and set aside
2.  Mix together the oil, pumpkin puree, almond milk, apple sauce, vanilla extract, and sugar in a bowl until combined.
3.  Add the rest of the ingredients and mix until just combined.
4.  Pour the brownie batter into the prepared tin and then cover the tin with foil and place on the trivet.
5.  Pour the water into the Instant Pot Insert, and place a trivet with the covered brownie cake tin into the Instant Pot.
6.  Cover your Instant Pot, set the vent to 'sealing,' select the manual or pressure cook button (dependent upon IP model), select high pressure and set the timer to 20 mins.
7.  When done allow the pot to undergo natural pressure release for 15 mins, switch off, open and remove the brownie, remove the foil and let cool in the tin for 10 mins
8.  Remove brownie unto a wire rack, let cool completely before serving.

 

Recipe N43

Ingredients

•  250 ml 1 cup gingerbeer in the pot
•  4 apples, cored I used pink lady
•  1 tsp powdered ginger
•  3 tbsp sweet dried cranberries

Description

1.  Add the ginger beer into the instant Pot insert and sit the apples directly in the ginger beer.
2.  Season with the ground ginger and add in the dried cranberries.
3.  Cover your Instant Pot, set the vent to 'sealing,' select the manual or pressure cook button (dependent upon IP model), select high pressure and set the timer to 5 mins.
4.  When done do a quick pressure release (QPR) for firm apples or allow a natural pressure release (NPR) for softer apples.

 

Recipe N44

Ingredients

For the Oreo Cookie Crust:

•  28 Oreos (crushed)
•  1/3 cup (75g) Vegan Butter (Melted)

For the Peanut Butter Center:

•  1 12oz (340g) Tub of Creamy Salted Peanut Butter
•  1 14oz (400g) Can Coconut Cream (chilled overnight)
•  1 cup (120g) Powdered (Confectioners) Sugar

For the Topping:

•  1 14oz (400g) Can Coconut Cream (chilled overnight)
•  2 Tbsp Cocoa Powder (Unsweetened)
•  2 Tbsp Powdered Sugar

For Decoration (optional):

•  Melted Peanut Butter (drizzled)
•  Melted Vegan Chocolate (drizzled)
•  Crushed Peanuts

Description

1.  Crush the oreo cookies in a food processor or by placing in a ziplock bag and crushing with a rolling pin. Melt the vegan butter and mix in with the oreo cookie crumbs in a bowl until properly mixed.
2.  Spray a pie dish with non-stick spray and then pat down the oreo crust, working up the sides a little bit. Place into the freezer to set while you work on the filling.
3.  Remove one can of coconut cream from the fridge. Open it and you’ll see the cream has risen to the top and hardened a bit. Scoop out only this cream section at the top into the mixing bowl of an electric mixer, leaving the watery part behind.
4.  Starting at slow speed, gradually increase speed until the cream is whipped. Check out our full tutorial here.
5.  Scoop out the jar of peanut butter and add it to the whipped cream along with the powdered sugar and mix together on low speed until properly mixed.
6.  Pour this out over the top of the oreo cookie crust and smooth out. Place back into the freezer to set.
7.  Remove the second can of coconut cream from the fridge and repeat the process of whipping it up into whipped cream. Add the cocoa powder and powdered sugar and whip again.
8.  Pipe the chocolate cream out onto the edges of the pie. Any chocolate cream leftovers can be saved for serving.
9.  Decorate the pie with drizzles of melted peanut butter and melted vegan chocolate and crushed peanuts.

 

Recipe N45

Ingredients

•  1/2 cup coconut oil, solid (be sure it is not melted at all)
•  1 and 1/4 cups light brown sugar, packed
•  2 teaspoons vanilla extract
•  1/4 cup coconut milk
•  1/4 cup unsweetened applesauce
•  2 and 1/4 cups all-purpose flour (be sure not to pack your flour)
•  1 teaspoon baking soda
•  1/2 teaspoon salt
•  2 cups chocolate chips (use vegan chocolate chips if vegan), divided
•  Flaky sea salt, optional

Description

1.  Preheat oven to 375 degrees (F). Line a large baking sheet with parchment paper; set aside.
2.  In a large bowl whisk together the coconut oil, brown sugar, and vanilla, beating until well combined. Add in the coconut milk and applesauce and whisk until well combined; set aside. In a separate bowl combine the flour, baking soda, and salt; whisk well to combine.
3.  Add the dry ingredients into the wet mixture and, using a wooden spoon or very sturdy spatula, stir until ingredients are combined. The batter will be very thick! Fold in 1 and 3/4 cups of the chocolate chips.
4.  Scoop three tablespoon sized mounds of dough onto the prepared cookie sheet, leaving a few inches between each cookies for spreading. Bake for 9 to 10 minutes, or until the edges are golden and the centers have set. Press remaining chocolate chips on top of warm cookies, and sprinkle with sea salt, if using. Cool cookies on the baking sheet for 15 minutes before transferring them to a cooling rack.

 

Recipe N46

Ingredients

Crust

•  Cooking spray
•  18 sheets graham crackers (2 sleeves)
•  3 Tbsp sugar
•  3 Tbsp vegan margarine

Filling

•  1 ½ lb(s) extra-firm silken tofu, strained
•  1 lb(s) vegan cream cheese
•  1 ½ cups sugar
•  1 Tbsp cornstarch
•  1 Tbsp pure vanilla extract
•  1 Tbsp freshly squeezed lemon juice + 1 Tbsp finely grated lemon zest (about 2 lemons)
•  1 Tbsp freshly squeezed orange juice + 1 Tbsp finely grated orange zest (about 1 orange)

Topping

•  2 cups fresh raspberries

Description

Crust

1.  Position an oven rack in the center of the oven and preheat to 350ºF.
2.  Spray a 9-inch springform pan with cooking spray. Add the graham crackers and sugar to the bowl of a food processor and process until fine crumbs form (you should have about 1 1/2 cups). Add the margarine and 2 tablespoons water to a measuring cup and melt in the microwave; add to the crumbs and blend until the mixture looks like wet sand. Pour the crumb mixture into the prepared pan; press it evenly into the bottom and use a measuring cup to smooth it evenly about 2 inches up the side. Bake until golden brown, about 15 minutes. Cool completely on a rack.

Filling

1.  Add the tofu to the cleaned bowl of the food processor and process until smooth and very fluffy, about 2 minutes. Add the vegan cream cheese, sugar, cornstarch, vanilla, lemon juice and zest and orange juice and zest and process again until smooth and combined, 2 minutes more. Pour onto the cooled crust.

Topping

1.  Bake the cheesecake until the outside is set but the center is still a bit loose, about 1 hour. Turn off the oven and leave the cake in for 30 minutes more. Remove the cake from the oven and let it cool completely on a rack; cover and refrigerate overnight. About 30 minutes prior to serving, remove the cake from the refrigerator (if it weeps overnight, gently dab the top with a clean paper towel). Remove the springform ring, top the cheesecake with fresh raspberries and serve.

 

Recipe N47

Ingredients

•  Cooking spray
•  1 ¼ cup unbleached all-purpose flour
•  1 tsp baking soda
•  ½ tsp kosher salt
•  3 very ripe bananas, mashed (about 1 1/4 cups)
•  ¾ cup sugar
•  ½ cup plain soy milk yogurt
•  ½ cup vegetable oil
•  1 tsp pure vanilla extract

Description

 

1.  Preheat the oven to 350ºF. Line the bottom and two long sides of a 9-by-5-by-3- inch loaf pan with parchment, leaving a 2-inch overhang on each long side, and lightly coat with cooking spray.
2.  Whisk the flour, baking soda and salt together in a medium bowl. Whisk the bananas, sugar, yogurt, oil and vanilla together in another medium bowl. Gently fold the wet ingredients into the dry ingredients with a rubber spatula until the batter just comes together (it's OK if there are lumps). Transfer the batter to the prepared loaf pan and bake until a tester inserted in the center comes out clean, 55 to 60 minutes; tent the loaf with foil if it is browning too quickly. Cool the loaf in the pan on a wire rack for 30 minutes, then lift it from the pan by the parchment overhangs and cool completely on the rack. Store the loaf in an airtight container at room temperature for up to 5 days.

 

Recipe N48

Ingredients

•  2 Tbsp flax meal
•  ¼ cup + 1 Tbsp warm water
•  ¼ cup + 1 Tbsp melted coconut oil, divided
•  1 ¼ cups coconut sugar, lightly packed and divided
•  2 Mandarin oranges + zest
•  2 ⅓ cups oat flour, sifted (215g)
•  ½ Tbsp baking powder • ½ tsp baking soda
•  ½ tsp salt
•  ½ Tbsp cinnamon
•  ½ tsp ginger powder
•  2 tsp vanilla extract
•  1 tsp raw apple cider vinegar
•  ¾ cup Bay Bubbles Gimbi Pink Grapefruit, at room temperature

Description

1.  In a small bowl, whisk together the flax meal and warm water. Make sure to add the flax meal into the bowl first, and stir the water into it, as opposed to vice versa. Place the bowl into the refrigerator for 30 minutes so it can gel together.
2.  While the flax egg sits divide 1 Tbsp of melted coconut oil between the 12 cavities of a muffin tin, or 1/4 tsp melted oil per cavity. Use your fingers to lightly spread a little bit of oil up the sides of the cavity, but keep the majority of it on the bottom of the cavity, and rub around to evenly coat it.
3.  Divide 1/4 cup of coconut sugar between the cavities (about 1 tsp per cavity) sprinkling evenly, just onto the bottom of each cavity.
4.  Zest both of the oranges into a large bowl (you'll use it later) and then peel them. Place the oranges on their side, and slice each into 6 thin slices. Gently place one slice into the bottom of each muffin cavity. Set aside and preheat your oven to 350ºF.
5.  In a medium bowl, stir together the sifted oat flour, baking powder, baking soda, salt, cinnamon and ginger powder until well mixed. Set aside.
6.  Place the remaining 1/4 cup of melted coconut oil and 1 cup of coconut sugar into the large bowl with the orange zest and beat together with an electric hand mixer, just until the coconut sugar is moistened.
7.  Add the vanilla extract, apple cider vinegar and the chilled flax egg into the sugar mixture and beat again until smooth and well mixed.
8.  Pour the Bai Bubbles into the oil/sugar mixture and whisk until smooth. The top will foam from the carbonation, which is normal. Add the dry ingredients into the wet ingredients and whisk until smooth and lump-free.
9.  Divide the mixture between the muffin cavities, filling almost right to the top.
10.  Bake until a tooth pick comes out clean, about 18-20 minutes. Let cool for 5 minutes (not more, not less. You don't want the sugar to start to harden) and then turn the tins upside down onto a cooling rack to release the muffins. Lightly press the muffins down onto the rack to slightly flatten the bottoms and let cool completely. Enjoy!

 

Recipe N49

Ingredients

•  2 fresh bananas
•  cinnamon, to taste
•  1 - 2 tsp maple syrup

Description

1.  Slice fresh bananas and freeze for 60-90 minutes.
2.  Blend frozen bananas, garnish with cinnamon, drizzle with maple syrup and enjoy!

 

Recipe N50

Ingredients

•  ½ cup raw cashews
•  1 cup coconut milk
•  ¼ cup Arborio rice
•  3 Tbsp sugar
•  2 tsp finely grated lime zest
•  1 tsp vanilla extract
•  fresh berries, coconut, and/or toasted cashews for garnish

Description

1.  Put the cashews in a blender or food processor with 1 cup of water and puree until smooth (you will not have to strain this).
2.  Place the cashew milk, coconut milk, rice, sugar and lime zest in a medium saucepot and whisk while bringing it up to a simmer over medium heat. Cover loosely and continue to simmer gently, stirring often, until the rice is tender, about 25 minutes. Remove the pot from the heat and stir in the vanilla. Cool the pudding to room temperature and then chill before serving.
3.  Serve the pudding garnished with fresh berries, coconut shavings and/or toasted cashews.

 

Recipe N51

Ingredients

•  1 ½ cups all-purpose flour, plus more for rolling
•  1 Tbsp vegan granulated sugar
•  1 Tbsp white vinegar
•  Fine salt
•  ½ cup unrefined virgin or extra-virgin coconut oil (packed)
•  4 - 6 Tbsp ice water
•  1 15-oz can pure pumpkin puree
•  8 oz silken tofu
•  ⅔ cup vegan granulated sugar
•  2 Tbsp cornstarch
•  1 tsp ground cinnamon
•  ½ tsp grated nutmeg
•  ½ tsp pure vanilla extract

Description

1.  For the crust: Put the flour, sugar, vinegar and 1/2 teaspoon salt in a food processor, and pulse to combine. Add the coconut oil in small spoonfuls, and pulse until the largest pieces are pea-sized. Add 4 tablespoons ice water, and pulse until evenly combined. Squeeze a handful of the dough together; it should just hold its shape. If the mixture is too powdery, pulse in an additional 1 to 2 tablespoons ice water. Turn the dough out onto a large piece of plastic wrap, pat into a 1/2-inchthick disc and chill for at least 1 hour up to overnight.
2.  To make rolling easier, let the dough soften up a bit-it should be slightly soft when pressed-at room temperature (this may take anywhere from 20 to 40 minutes depending on the temperature of your kitchen). Roll the disc into a 12-inch round on a lightly floured surface or between two pieces of floured parchment paper. If the dough gets too warm, refrigerate it to firm it up. Ease the crust into a 9-inch pie plate. Fold the overhanging dough under itself, and crimp the edge as desired. Chill for 30 minutes.
3.  Position an oven rack in the center of the oven, and preheat to 350ºF. Line the chilled pie crust with a large coffee filter or foil, and fill with pie weights. Bake until the edges are lightly golden, 20 to 25 minutes. Remove the coffee filter or foil and weights, and continue baking until the crust is lightly golden all over, 15 to 20 minutes more. Transfer to a rack, and let cool completely.
4.  For the filling: Process the pumpkin puree, tofu, sugar, cornstarch, cinnamon, nutmeg, vanilla and 1/4 teaspoon salt in a food processor until completely smooth, scraping down the sides of the bowl as needed.
5.  Pour the filling into the parbaked pie shell, and bake until firm and set, 40 to 45 minutes. Let cool completely on a rack. Chill for at least 2 hours up to overnight. Slice and serve.

 

Recipe N52

Ingredients

Chocolate Almond Crust

•  1 cup raw almonds, soaked for at least 3 hours
•  ½ cup raw walnuts
•  ⅓ cup shredded coconut
•  8 medjool dates, pitted
•  ¼ cup coconut sugar
•  ⅓ cup coconut oil
•  2 Tbsp raw cocoa powder
•  ¼ tsp sea salt

Vanilla Cheesecake Filling

•  1 ½ cups raw cashews, soaked for at least 3 hours
•  ⅓ cup agave nectar (or 1/2 cup maple syrup for non-raw version)
•  ¼ cup lemon juice
•  ⅓ cup coconut oil
•  ½ tsp vanilla powder or the inside of 1 vanilla bean

Topping

•  1 cup frozen mixed berries

Description

Chocolate Almond Crust

1.  Place the almonds and walnuts in a food processor and blend them into a coarse meal. Add remaining ingredients and blend until well combined.
2.  Using your hands, press the dough in an even layer into mini tart pans with removable bottoms. Freeze the crusts for 30 mins and make the cheesecake filling.
3.  If you don't care about eating a strictly raw dessert, you can poke a few holes in the bottom of the crust with a fork and then bake them for 8-10 minutes at 325°F. The nuts toast up nicely and it gives a yummy overall flavour to the cheesecake that might be more palatable to people who aren't accustomed to raw food and desserts. Allow the crusts to cool completely before filling them.

Vanilla Cheesecake Filling

1.  In a vita-mix or high powered blender, combine all the ingredients until smooth.
2.  Remove your crusts from the freezer and pour the filling into them just below the top edge of the crust. Place them back in the freezer for 1-2 hours to set.
3.  Before serving the cheesecake allow them to sit out at room temperature for 10 minutes. They can keep for a while in the freezer as well.

Topping

1.  For an easy topping you can just thaw frozen mixed berries at room temperature while you wait for the cheesecakes. Alternatively, you can place fresh mixed berries in a bowl with a mixture of 2 parts lemon juice and 1 part raw agave nectar and let this mixture sit for 30 minutes until it becomes soft and juicy.

 

Recipe N53

Ingredients

•  1 (13.5-oz) can coconut milk
•  2 cups fresh strawberries, stalks removed
•  2 Tbsp chia seeds
•  1 tsp maple syrup
•  1 pinch vanilla powder, or 1 tsp vanilla extract
•  4 fresh strawberries, fresh mint and lemon zest, to serve

Description

1.  Chill the can of coconut milk for at least
2.  Blend the strawberries into a smooth purée using a food processor, and stir in the chia seeds. Divide the purée between four small ramekins (or two larger ones), cover with plastic wrap and leave to set in the fridge for an hour (or overnight—the fruit will retain its colour).
3.  Open the can of coconut milk and scoop out only the creamy top part, leaving the separated liquid. Add the maple syrup, vanilla powder and cinnamon and whip into a light, fluffy cream—be careful not to overwhip.
4.  Spoon the cream into the ramekins and serve garnished with fresh strawberries, lemon zest and mint leaves.

 

Recipe N54

Ingredients

•  Cooking spray
•  ½ cup pecans, walnuts or almonds
•  2 cups all-purpose flour
•  1 Tbsp cornstarch
•  2 tsp baking powder
•  1 tsp ground cinnamon
•  1 tsp ground ginger
•  ¾ tsp fine salt
•  1 15.25-oz can pears packed in syrup
•  ½ cup vegetable oil
•  ⅔ cup granulated sugar
•  2 tsp pure vanilla extract
•  ½ cup dried cranberries, cherries or raisins
•  Confectioners' sugar, for dusting

Description

1.  Preheat the oven to 350ºF. Line a 12-cup muffin tin with muffin liners, and spray with cooking spray.
2.  Spread the pecans out on a rimmed baking sheet, and bake until toasted and golden, 8 to 10 minutes. Let cool, and roughly chop.
3.  Whisk together the flour, cornstarch, baking powder, cinnamon, ginger and salt in a large bowl.
4.  Chop the pears into 1/2-inch pieces, and set aside. Pour the syrup into a liquid measuring cup. Pour off any excess syrup, or add water if needed, to make 3/4 cup.
5.  Whisk together the syrup, oil, granulated sugar and vanilla in medium bowl. Pour the mixture into the flour mixture, and add the pears, pecans and 1/4 cup of the cranberries. Gently fold the mixture together until almost completely combined (it's OK if there are a few lumps).
6.  Divide the batter evenly among the prepared muffin cups, and press some of the remaining 1/4 cup cranberries into the top of each. Bake until lightly golden and the muffins bounce back when pressed in the center, 25 to 30 minutes. Let cool for a few minutes in the tin, then remove and let cool completely on a rack. Dust with confectioners' sugar before serving.

 

Recipe N55

Ingredients

•  1½ cups recently boiled water
•  1 cup raw unsalted cashews
•  1 cup unsweetened shredded coconut
•  ¼ cup unsalted butter or coconut oil
•  1 to 2 Tbsp keto sweetener or liquid sweetener, to taste
•  ½ tsp lemon zest
•  1 Tbsp lemon juice
•  1 cup fresh or frozen raspberries

Description

1.  Line a 12-count muffin tin with papers.
2.  In a high-speed blender, add all ingredients except raspberries and blend until smooth and creamy. Add half the batter to the bottom of the papers. Add raspberries to the remaining half of the batter and puree again until smooth.
3.  Top plain cheesecake batter with raspberry batter, and tap the pan a few times to release any air bubbles.
4.  Freeze for at least 4 hours, or until set. Unwrap papers and serve frozen.
5.  Store in an airtight container in the freezer for up to 2 months.

 

Recipe N56

Ingredients

Filling

•  2 cups cooking dates, honey or medjool dates, pitted
•  2 cups walnuts
•  3/4 cup raw cacao or cocoa powder
•  Pinch of sea salt
•  2 Tbsp water, added gradually

Topping

•  100 g dark chocolate bar, roughly chopped
•  1/2 cup natural or organic peanut butter
•  1 cup puffed crispy rice cereal or puffed crispy quinoa
•  1 Tbsp coconut oil

Description

1.  Choose your date of choice. If you are opting for cooking dates or honey dates, soak them in warm water for about 10 minutes to rehydrate them, then discard the water.
2.  Add the walnuts into the food processor and pulse using the “s” blade until a crumble forms. Then add the dates, cacao powder and sea salt, blending so that it forms into a “dough”. Add 1 Tbsp of water at a time through the feeder hole as the food processor is running. You don’t want the “dough” to be too wet, but you do need enough water for it to adhere together.
3.  Once the “dough” is sticky enough to form a ball, remove it from the food processor and place it in an 8 inch square pan that’s lined with parchment paper. Use your fingers to press the dough into the pan so that it’s spread out and even, then immediately place it in the freezer.
4.  While the brownies are chilling and hardening, start making the topping. Melt the chocolate chips, coconut oil and peanut butter in a small pot over medium heat. Continue to stir with a silicone spatula until all is velvety and melted together. Once smooth, fold in the crisp cereal of choice.
5.  Remove the brownies from the freezer and pour the chocolate peanut butter crunchy topping over. Use a spatula to get an even layer.

 

Recipe N57

Ingredients

Homemade Graham Crust

•  11/4 cups all-purpose flour
•  2 Tbsp granulated sugar
•  1 Tbsp miller’s bran (not cereal)
•  1 tsp unsweetened cocoa powder
•  1/2 tsp ground cinnamon
•  1/3 cup vegan butter or coconut oil, melted
•  1 Tbsp agave or maple syrup

Filling

•  2 (349 g/12.3 oz) packages silken extra-firm tofu
•  1 Tbsp vanilla extract
•  1 Tbsp lemon juice
•  1 cup apple juice
•  2/3 granulated sugar
•  1 Tbsp agar agar flakes

Topping Ideas

•  Melted chocolate
•  Strawberry jam
•  Caramel sauce
•  Fresh fruit
•  Stewed cherries

Description

Homemade Graham Crust

1.  Preheat oven to 350ºF.
2.  In a medium bowl, mix flour, sugar, bran, cocoa and cinnamon until combined. Mix in vegan butter or oil and agave or maple syrup until fully combined. Firmly press into a 7-inch springform pan.
3.  Bake for 15 to 20 minutes, until golden brown and beginning to crack on top. Cool completely.

Filling

1.  In a medium saucepan, bring apple juice, sugar and agar agar to a boil, reduce to medium and cook, stirring a few times, for 5 minutes, or until agar agar flakes are completely dissolved. Keep warm.
2.  In a food processor, purée tofu until completely smooth, about 1 minute. Add apple juice mixture, lemon juice and vanilla. Purée until fully combined and pour into prepared crust. Cool to room temperature and refrigerate for at least 8 hours, until set.
3.  To serve run a knife around edge of springform pan, unhinge and slice. Garnish with your topping of choice (chocolate, cherry, caramel, etc.). Serve chilled.

 

Recipe N58

Ingredients

Crumble:

•  3 1/2 cups gluten-free oats
•  2 1/2 cups raw almonds
•  1 tsp cinnamon
•  1/4 tsp sea salt
•  4 cups dates, pitted

Filling:

•  2 cups natural peanut butter
•  2 ripe bananas
•  1/2 tsp sea salt
•  1 cups dates, pitted
•  2 Tbsp water
•  1 cup jam of your choice
•  3 Tbsp chia seeds (optional)

Description

1.  Grind almonds in a food processor until it becomes a fine meal and place into a mixing bowl. Grind oats the same way, then add the almond meal back in.
2.  Add cinnamon and sea salt, and with the food processor running add in dates a few at a time, until the mixture starts to come together. Press 3/4 of this mixture into a parchment lined 9″ x 13″ pan.
3.  Blend peanut butter, bananas and sea salt together in a food processor.
4.  In the same style as the almonds/oats mixture, feed the dates in a few at a time until the mixture is smooth. If the mixture seems too thick to spread with a spatula, add a little water as necessary.
5.  Spread this mixture over the pressed base in the pan.
6.  You can mix chia seeds into the jam if you like, then spread the jam over top of the peanut butter layer.
7.  Then add the remaining crumble on top. 8. Refrigerate overnight and cut into squares. Store squares in the fridge to prevent melting.

 

Recipe N59

Ingredients

INGREDIENTS

•  Cupcakes
•  1 ½ cup all-purpose flour
•  1 cup sugar
•  ¼ cup Dutch process cocoa powder
•  1 tsp baking powder
•  ½ tsp baking soda
•  ¼ Tbsp salt
•  pinch ground cinnamon
•  1 cup plain (unsweetened) almond milk
•  6 Tbsp vegetable oil
•  1 Tbsp balsamic vinegar
•  1 tsp vanilla extract

Frosting

•  ⅓ cup virgin coconut oil
•  ¼ cup packed light brown sugar
•  1 tsp vanilla extract
•  ½ cup Dutch process cocoa powder, sifted
•  2 cup icing sugar, sifted
•  6 Tbsp almond milk

Description

Cupcakes

1.  Preheat the oven to 350ºF and line muffin cups with 15 paper liners.
2.  Sift the flour, sugar, cocoa, baking powder, baking soda, salt and cinnamon into a large whisking bowl. Add the almond milk, oil, balsamic vinegar and vanilla and whisk well, until the batter is smooth. Spoon the batter into the paper cups (and ice cream scoop makes tidy work of this) and bake the cupcakes for about 20 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cupcakes completely before frosting.

Frosting

1.  For the frosting, beat the coconut oil and brown sugar well until smooth. Add the vanilla and cocoa powder and beat well. Stir in 1 cup of the icing sugar, beating until smooth and then add the almond milk, followed by the remaining 1 cup of icing sugar, again beating well until smooth and fluffy.
2.  Spread or pipe the frosting onto the cupcakes and chill until ready to serve.
3.  The cupcakes will keep for up to 3 days.

 

Recipe N60

Ingredients

Crust:

•  15 Oreo cookies (one sleeve)
•  2 Tbsp coconut oil, melted

Filling:

•  6 cups dairy-free vanilla coconut milk ice cream, such as PC or Coconut Bliss
•  15 Oreo cookies (one sleeve)
•  1/2 tsp flaky salt

Topping:

•  2 cups dairy-free vanilla coconut milk ice cream, such as PC or Coconut Bliss
•  8 Oreo cookies (half of one sleeve)
•  Chocolate Shell:
•  1/2 cup dairy-free mini chocolate chips
•  2 Tbsp coconut oil

Description

1.  Remove ice cream from freezer while preparing crust and let sit at least 10 minutes. Line a dinner plate (or any other flat surface that will fit in your freezer) with parchment paper. Crust: 1. Line a 7- to 8-inch springform pan with a round of parchment paper on the bottom.
2.  In a food processor, pulse Oreo cookies until finely crushed. Add coconut oil and pulse until mixture is uniform. Sprinkle over parchment paper in springform pan and gently press into bottom.

Filling:

1.  Roughly chop Oreo cookies. In a large stand-mixer fitted with a paddle attachment, slowly mix 6 cups of ice cream until smooth and whipped. Add chopped Oreos and salt, mixing again to fully combine and smoothing over prepared crust. Transfer to freezer for at least 6 hours.

Topping:

1.  Scoop 2 cups worth of ice cream into balls and place on a parchment lined plate and transfer to freezer along with springform pan (crust and filling).

Chocolate Shell:

1.  After chilling for 6 hours, make the chocolate shell. In a small saucepan over low heat, heat chocolate and coconut oil until melted, about 2 minutes.

Assembly:

1.  Remove springform pan from freezer and let sit at room temperature for 5 minutes. Run a knife around the perimeter of the cake and unhinge springs. Remove bottom and place on a serving plate that will fit in your freezer.
2.  Working quickly, drizzle cake with chocolate shell, reserving 1 tablespoon for finishing, allowing it to fall over the edges. Crumble 4 of the 8 remaining Oreos for the topping.
3.  Remove ice cream balls from freezer and place on top of chocolate shell. Mound ice cream balls in the centre of the cake, drizzle with remaining 1 tablespoon chocolate shell and remaining 4 Oreos, halved or crumbled.
4.  Immediately transfer back to freezer to firm up for at least 1 hour. Remove cake from freezer, slice and serve. Store leftovers covered in freezer in a large container or cake box.

 

 Recipe N61

Ingredients

•  1 Tbsp ground flax
•  3 Tbsp water
•  1 1/2 cups spelt flour (or whole wheat flour)
•  1 cup all-purpose flour
•  1 tsp baking powder
•  1/2 tsp sea salt
•  1/4 tsp cinnamon
•  2 ripe bananas
•  2 tsp vanilla extract
•  1/4 cup coconut oil, melted
•  3/4 cup coconut sugar
•  1/3 cup non-dairy milk
•  1/2 cup vegan chocolate chips
•  1/2 tsp coconut sugar, for topping (optional)

Description

 

Recipe N62

Ingredients

Crust (makes 24 mini cheesecakes)

•  1 cup pecans
•  6 medjool dates
•  1/4 cup shredded coconut
•  1/4 tsp sea salt

Filling

•  1 cup raw cashews (soaked for 3 hours)
•  1/2 cup frozen strawberry slices
•  1/4 cup agave nectar
•  1/4 cup coconut oil (melted)
•  2 Tbsp lemon juice

Swirl/Topping

•  1/2 cup frozen strawberries, melted

Description

Crust

1.  Remove the pits from the medjool dates and soak them in warm water for 10 minutes. Drain the water from the dates and place in a food processor along with the remaining ingredients. Process until the nuts are crumbled and the crust is sticking together on its own.
2.  Press about 1 1/2 tsp of the mixture into the bottom of each mini muffin cup.

Filling

1.  Drain cashews from the soaking water and rinse under fresh water. Then add them to a high speed blender or Vitamix along with frozen strawberries, agave nectar, melted coconut oil, and lemon juice. Blend until smooth.
2.  Pour this mixture into a bowl and set aside. Clean out the blender to make the strawberry puree for the swirl.

Swirl/Topping

1.  Allow these strawberries to melt at room temperature or heat over low heat in sauce pan for a few minutes until soft. Then blend this in a blender into a smooth purée.
2.  Take a scant Tbsp of the cashew filling and pour on top of the pressed crust. Then take 1/2 tsp of strawberry purée and dollop on top of the cashew filling. Take the end of a toothpick and swirl the two mixtures around to make a fun artsy pattern!
3.  Freeze the cheesecakes for 1-2 hours until solid. Remove them from the mini muffin trays and allow to thaw for 10-15 minutes before biting into them.

 

Recipe N63

Ingredients

•  2 1/4 cups all purpose flour (or whole wheat flour)
•  1/2 cup unsweetened dutch process cocoa
•  1 tsp baking soda
•  1/2 tsp salt
•  1 1/4 cups granulated sugar
•  1 cups earth balance butter
•  2 tsp pure vanilla extract
•  1 Tbsp unsulfured molasses
•  1/4 cup non-dairy milk
•  1 cup vegan chocolate chips

Description

1.  Pre-heat the oven to 350°F.
2.  Sift together flour, cocoa, salt, baking soda and set aside.
3.  In a separate bowl cream together earth balance, sugar, vanilla, and molasses until fluffy. Then add in non-dairy milk and mix until well combined.
4.  Add your wet ingredients to the dry ingredients and mix well. Stir in chocolate chips.
5.  Scoop 1/4 cup of cookie dough and roll it into a ball, then flatten the cookie slightly with your hand onto un-greased cookie sheets.
6.  Bake for 10 minutes.
7.  Cool cookies on baking sheet for about 5 minutes or so and then transfer to a cooling rack for another 10-15 minutes.

Recipe N64

Ingredients

Dough (Makes 7 lbs, 4 oz)

•  4 ½ cups soy milk
•  ⅔ cup agave syrup
•  2 ½ oz fresh yeast
•  ½ oz salt
•  4 lb(s) all-purpose flour
•  ½ cup oil (vegetable, canola or anything neutral)
•  Coconut Glaze (see recipe below)
•  toasted coconut, for garnish

Glaze

•  1 can #10 coconut milk
•  2 lb(s) confectioners' sugar
•  ½ vanilla bean, scraped

Description

Dough (Makes 7 lbs, 4 oz)

1.  In a large mixer whisk yeast into soy milk, agave and oil. Add flour and salt. Mix on first speed until comes together and 3 minutes on second speed.
2.  Let rise 45 minutes in a warm place.
3.  Fold dough and let rise until doubled in size.
4.  Shape into one 1 oz balls. Poke a hole in with your finger and stretch a little. Let proof until puffy, about 20 minutes.
5.  Deep fry in 350ºF oil until golden. Flip over so both sides cook evenly. Glaze and sprinkle with toasted coconut.

Glaze

1.  Heat over medium heat until thick.

 

Recipe N65

Ingredients

Carrot Cake

•  4 carrots, roughly chopped
•  1 cup raw pecan halves
•  2/3 cup packed dark brown sugar
•  1 ripe banana, mashed
•  1 cup unbleached all-purpose flour
•  1 cup quick-cooking rolled oats
•  1/2 cup bran (miller’s bran, not prepared cereal)
•  1 tsp baking powder
•  1 tsp baking soda
•  1/2 tsp salt
•  2 tsp ground cinnamon
•  1 tsp ground ginger
•  1/4 tsp ground cloves
•  1/2 cup unsweetened almond milk or soy milk
•  1/2 cup grapeseed oil or canola oil, more for pan
•  1 tsp vanilla extract
•  1 tsp apple cider vinegar
•  1/2 cup raisins (optional)

Frosting

•  2 cups full-fat canned coconut milk or unsweetened soy milk
•  1/2 cup vegan butter such as Earth Balance vegan buttery sticks, room temperature
•  1 cup icing (confectioner’s) sugar
•  1/4 cup cornstarch
•  1 tsp orange zest
•  2 tsp vanilla extract
•  8 oz/227 g tofu ‘cream cheese’ such as Tofutti, room temperature

Description

Carrot Cake

1.  Preheat oven to 325ºF. Line the bottom two 8-inch cake pans with a round of parchment paper; grease sides and parchment with a bit of oil.
2.  In a food processor, pulse carrots and pecans until finely chopped. Add remaining carrot cake ingredients except raisins, if using, and pulse until a smooth. Quickly pulse in raisins, if using, and smooth into prepared baking pans.
3.  Bake cake for 50 minutes to 1 hour, until a toothpick inserted in the centre comes out nearly fully clean and top is dry to the touch.
4.  Cool in pan for 15 minutes, run a knife around perimetre, unhinge springform pan or flip out from cake pan and transfer to a cooling rack. Cool completely to room temperature.

Frosting

1.  In a medium saucepan, add milk, butter, icing sugar, cornstarch and orange zest. Whisking constantly, bring to a boil over medium-high heat. Turn off heat and whisk in small pieces of cream cheese until completely smooth; whisk in vanilla.
2.  Pour into a medium bowl, cool to room temperature, cover and chill for at least 8 hours in refrigerator, preferably overnight.

Assembly

1.  Whisk frosting straight out of refrigerator (let sit at room temperature for 15 minutes before whisking if too firm). Frost cooled cake in between layers, on top and on the sides, if desired. Slice and enjoy.
2.  Store frosted cake airtight in refrigerator up to 5 days. Freeze unfrosted cake, wrapped tightly, for up to 2 months.

 

Recipe N66

Ingredients

For the crust:

•  1 cup cashews
•  1 cup dried coconut
•  2/3 cup dates

For the filling:

•  2 cups cashews
•  2 cups strawberries (to blend)
•  1/2 cup coconut oil
•  1/2 cup honey
•  1/4 cup lemon juice
•  4 cups strawberries (reserve)

Description

1.  To make the crust, place coconut and cashews in food processor. Process until flour-like.
2.  Add the dates to the food processor mixture. Process again for 3 minutes. Stop processing once it sticks together when pinched.
3.  Press crust mixture firmly into tart pan(s). (Press crust down very firmly so it will stay together. If it won’t stick together, you haven’t processed long enough.) Set aside.
4.  Place filling ingredients (except cashews and the final 4 cups of strawberries) in a blender. Blend until smooth.
5.  Add cashews and blend again until smooth. Pour filling mixture into large bowl.
6.  Finely chop the remaining strawberries. Add to filling mixture and stir gently with a spoon.
7.  Spoon mixture into tarts and enjoy immediately.

 

Recipe N67

Ingredients

Cake

•  Cooking spray
•  2 ¼ cups all-purpose flour
•  1 cup granulated sugar
•  1 ½ tsp baking powder
•  ½ tsp baking soda
•  ½ tsp kosher salt
•  1 ½ cups unsweetened vanilla almond milk (refrigerated, not shelf stable)
•  ½ cup packed light brown sugar
•  ½ cup vegetable oil
•  2 tsp pure vanilla extract

Frosting

•  ½ cup vegan margarine
•  3 cups confectioners' sugar
•  2 Tbsp unsweetened vanilla almond milk
•  ½ tsp pure vanilla extract

Description

Cake

1.  Preheat the oven to 350ºF. Line a 12-cup muffin tin with paper liners and spray the liners with cooking spray.
2.  Whisk together the flour, granulated sugar, baking powder, baking soda and salt in a medium bowl. Whisk together the almond milk, brown sugar, oil and vanilla in another medium bowl. Add the almond milk mixture to the flour mixture and gently fold until just combined (it's OK if there are lumps). Divide the batter evenly among the prepared liners.
3.  Bake the cupcakes until they are golden brown and bounce back when pressed and a toothpick inserted in the center comes out clean, 20 to 22 minutes. Let cool in the pan for a few minutes, then transfer to a rack to cool completely.

Frosting

1.  Beat the margarine on medium-high in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer) until smooth, about 1 minute. Add the confectioners' sugar, almond milk and vanilla and beat on low until the frosting comes together and is smooth, about 1 minute.
2.  Frost and decorate the cupcakes as desired.

 

Recipe N68

Ingredients

•  1 ¼ cup soy milk, room temperature
•  2 tsp apple cider vinegar
•  2 ½ cups all-purpose flour
•  1 tsp baking powder
•  1 tsp baking soda
•  2 tsp cinnamon
•  ½ tsp all-spice
•  ½ tsp ginger
•  ½ tsp sea salt
•  1 cup shredded apple
•  1/3 cup coconut oil (soft at room temperature)
•  1 cup packed brown sugar
•  ½ Tbsp unsulphured blackstrap molasses
•  2 tsp vanilla extract
•  ¾ cup pecans, roughly chopped Maple Buttercream

Frosting:

•  3 cups powdered sugar
•  8 Tbsp vegan butter or margarine, room temperature
•  6 tablespoons maple syrup

Description

1.  Pre-heat oven to 350°
2.  In a small mixing bowl whisk together the soy milk and apple cider vinegar and set aside.
3.  In a large mixing bowl combine flour, baking powder, baking soda, cinnamon, all-spice, ginger, and sea salt.
4.  In a third bowl beat together coconut oil and brown sugar with a hand mixer until fluffy. Then beat in molasses, vanilla extract, and soymilk and vinegar mixture until smooth.
5.  Add the liquid ingredients and shredded apple to the dry ingredients. Fold the batter until it’s just combined, ensuring not to over mix it.
6.  Lightly oil 2 x 7 ¼” cake pans with a little bit of coconut oil. You can also bake one at a time if you only have 1 pan.
7.  Divide the batter evenly between the cake pans. Spread out the batter so it’s even and to the edge of the pan.
8.  Bake for 18-20 minutes on the centre rack. The cake is done when a toothpick comes out of the centre of the cake clean.
9.  Transfer cakes out of the pans onto wire racks and allow to cool completely before frosting.
10.  To make the frosting beat together vegan butter, powdered sugar, and maple syrup until fluffy and smooth.
11.  Place one cake bottom side down on your serving plate and spread frosting evenly with a spatula across the entire top of the cake. Place the other cake, bottom side down, on top of the frosting. Use remaining frosting to cover the entire cake.
12.  Using the palm of your hands gently press small handfuls of roughly chopped pecans along the entire side of the cake until well coated.

 

Recipe N69

Ingredients

•  2 ½ cups unsalted, unroasted cashews
•  ½ cup cocoa powder
•  ½ cup maple syrup
•  ¼ cup coconut oil
•  1 tsp pure vanilla extract
•  2 Tbsp lemon juice
•  ⅛ tsp sea salt
•  ¾ cup water

Description

1.  Place all ingredients into your blender.
2.  Blend. Start slow and gently increase the speed. You may need to stop and start your blender a bit if your blender is getting hung up. If your blades won't move, turn blender off, create an air pocket down the side with a knife, and then blend again starting on low. Keep blending until it's very smooth, like a creamy chocolate fudge with no cashew chunks.
3.  Pour smooth mixture into a wide pan (or into silicone molds) and place in freezer. If you don't have heart-shaped silicone molds, this simple solution works well: Pour the mixture into a wide pan or glass dish. Smooth the mixture out using the back of a spoon — not too thick and about an inch or less deep. Freeze then slice into heart shapes. This recipe (when frozen for at least 8 hours) is super easy to cut into shapes.
4.  Store in freezer at all times. To eat, just open the freezer, slice into desired shape and eat immediately.
5.  Note: If your blender isn't very powerful, consider soaking cashews in warm water for 1-2 hours before blending to soften them. After soaking, rinse clean and blend immediately.

 

Recipe N70

Ingredients

Crust

•  ¾ cup rolled oats
•  ¾ cup whole toasted almonds
•  ¼ tsp sea salt
•  ¾ cup + 2 Tbsp oat flour
•  6 Tbsp brown rice flour
•  ¼ cup melted extra-virgin coconut oil, plus more for the pans
•  6 Tbsp maple syrup
• 2 tsp pure vanilla extract

Filling

•  ¾ cup whole toasted almonds
•  ⅓ cup maple syrup
•  1 Tbsp agar flakes
•  1 pinch sea salt
•  2 tsp arrowroot
•  1 Tbsp pure vanilla extract

Topping

•  2 cup fresh or frozen cranberries
•  ¼ cup fresh orange juice
•  3 Tbsp maple syrup
•  1 pinch cinnamon
•  1 tsp arrowroot

Description

Crust

1.  Process the rolled oats, almonds and salt in a food processor until finely ground. Transfer the mixture to a medium bowl, and stir in the oat flour and brown rice flour. Drizzle in the coconut oil, and mix well. Add the maple syrup and vanilla, then stir to combine. (The dough will be quite wet.) Cover the bowl, and set aside for 30 to 60 minutes or until the dough is moist but no longer sticky.
2.  Preheat the oven to 350ºF. Thoroughly oil ten 3-inch tartlet pans, and press the dough evenly into each, trimming excess dough from the edges. Prick the bottoms with a fork several times, place the tart pans on a baking sheet and bake until golden and fragrant, 20 to 22 minutes. Let cool.

Filling

1.  Line a medium strainer with a thin kitchen towel or several layers of cheesecloth, and place it over a medium pot; set aside. Blend 2 1/2 cups water and the almonds in a blender until smooth. Pour the almond milk through the lined strainer into a pot. Gather the edges of the cloth, and gently squeeze out the milk; discard the dry pulp that remains. Add the maple syrup, agar flakes and salt to the almond milk, and whisk to combine. Bring the mixture to a boil over medium heat, whisking every minute or so. Cover the pot, reduce the heat to low and simmer until all the agar is dissolved, about 15 minutes. Combine the arrowroot with 1 tablespoon water, and slowly drizzle the mixture into the simmering liquid. When the liquid returns to a simmer, remove the pot from the heat and whisk in the vanilla.
2.  Carefully remove the crusts from the pans. Pour 1/4 cup of the warm filling into each tart shell. Place the tartlets on a flat tray, set aside until the filling has stopped steaming, then refrigerate for at least 30 minutes or until ready to serve.

Topping

1.  Bring the cranberries, orange juice, maple syrup and cinnamon to a boil in a small pot. Stir the mixture, cover the pot, reduce the heat to low and simmer for until the cranberries are soft, 5 minutes. Dissolve the arrowroot in 2 teaspoons water, and slowly drizzle the arrowroot mixture into the cranberry mixture. Remove the pan from the heat once the mixture has returned to a simmer. Let cool. Top each tartlet with a spoonful of the cranberry mixture, and serve.

 

Recipe N71

Ingredients

•  ½ cup virgin coconut oil
•  ½ cup packed light brown sugar
•  ¼ cup unsweetened applesauce
•  1 tsp vanilla extract
•  1 ¼ cup spelt flour
•  2 Tbsp cornstarch
•  1 Tbsp ground flaxseed
•  ½ tsp baking soda
•  ½ tsp salt
•  1 cup vegan chocolate chips or chunks

Description

1.  Preheat the oven to 350ºF and line a baking tray with parchment paper.
2.  Beat the coconut oil and brown sugar together until smooth (electric beaters are best), and then stir in the applesauce and vanilla.
3.  In a separate bowl, stir the spelt flour, cornstarch, flaxseed, baking soda and salt together. Add this to the sugar mixture and stir until blended, then stir in the chocolate chunks. Scoop teaspoonfuls of dough onto the baking tray, leaving 1 ½- inches between each cookie and press the cookie down a little.
4.  Bake the cookies for 11 to 13 minutes, until they just begin to brown a little. Cool the cookies on the tray and then store in an airtight container.
5.  The cookies will keep for up to 3 days.

 

Recipe N72

Ingredients

•  1 lb brussels sprouts, halved
•  1/2 red onion, sliced into 1-inch squares
•  3 Tbsp extra virgin olive oil
•  3 Tbsp balsamic vinegar
•  1 Tbsp maple syrup
•  1 Tbsp dijon mustard
•  1/4 tsp sea salt

Toppings:

•  Drizzle of maple syrup
•  Squeeze of lemon juice
•  Chopped fresh parsley

Description

1.  Bring a large pot of water to a boil, toss in the brussels sprouts for 1 minute until tender. Remove them, rinse under cold water and pat dry with a towel.
2.  Place the brussels sprouts in a bowl with red onion and the rest of the ingredients, toss so the veggies are well coated in the marinade.
3.  Arrange the sprouts onto the skewers with red onion in between them – there should be about 4 brussels sprouts per skewer. If using wooden skewers, soak them first.
4.  Pour any remaining marinade left in the bowl over the skewers.
5.  Place the skewers onto your BBQ or grill that’s set to medium heat. Cover and grill for about 5 minutes per side, until a nice browning forms.
6.  Brush with a little extra maple syrup, a squeeze of lemon juice, fresh parsley and enjoy.

 

Recipe N73

Ingredients

•  1 block firm tofu, cut into 1-inch cubes
•  1 English cucumber, peeled into long thin ribbons

Tofu Marinade:

•  1 Tbsp peanut butter
•  3 Tbsp tamari (or soy sauce)
•  2 Tbsp sesame oil
•  2 Tbsp maple syrup
•  1 clove garlic, minced

Satay Sauce:

•  1/4 cup coconut milk
•  3 Tbsp peanut butter
•  1 Tbsp lime juice
•  2 tsp tamari (or soy sauce)
•  2 tsp maple syrup
•  1 small garlic clove, minced
•  1 tsp ginger, minced
•  Pinch of red pepper flakes or dash of hot sauce (optional)
•  Pinch of sea salt

Toppings:

•  1/2 cup toasted peanuts, roughly chopped
•  1 cup mint leaves, roughly chopped

Description

1.  Make the marinade in a bowl and let the tofu sit in it for 10-15 minutes.
2.  Meanwhile, wash off the cucumber well. Use a vegetable peeler to peel long, thin ribbons, going from top to bottom. You should have 16 long cucumber ribbons. You will have leftover cucumber, so slice it into sticks to snack on.
3.  Stir together the ingredients for the satay sauce until smooth.
4.  Thread the marinated tofu onto skewers. If you’re using wooden skewers, make sure you soak them first.
5.  Place your skewers onto your BBQ or grill that’s set to medium heat and lightly oil with about 2-3 teaspoons of coconut oil. Grill the tofu for 3-4 minutes per side until you see a nice browning.

 

Recipe N74

Ingredients

•  1 brick of tempeh, sliced into 1-inch cubes

Tempeh Marinade:

•  1/4 cup coconut oil, melted
•  1/4 cup coconut milk
•  1 1/4 cups unsweetened shredded coconut
•  1/4 cup sesame seeds
•  1/2 tsp sea salt

Mango Salsa:

•  1 mango, cubed
•  1 green onion, sliced thinly
•  1 cup diced tomatoes
•  1/4 cup roughly chopped fresh cilantro
•  2 tsp extra virgin olive oil
•  1/2 lime, juiced • Pinch of sea salt
•  Pinch of pepper

Topping:

•  1/3 cup chopped fresh cilantro

Description

1.  Melt the coconut oil and whisk together with coconut milk.
2.  In a separate dish, like a wide bowl or pie plate, combine the shredded coconut, sesame seeds and sea salt.
3.  Slice the tempeh into cubes, dip them in the coconut liquid mixture and then into the coconut coating, place them on a plate.
4.  Repeat until all cubes are well coated. Work quickly so the coconut oil doesn’t harden, then thread the tempeh onto skewers. If you’re using wooden skewers, make sure you soak them first.
5.  Heat your grill or BBQ to medium and oil well with coconut oil.
6.  Place the tempeh on your grill for 2 to 3 minutes per side, don’t cover the grill. The coconut coating on the tempeh will burn if it’s left on the grill too long, so don’t overdo it.
7.  Meanwhile, combine the salsa ingredients together.
8.  Garnish the tempeh skewers with fresh cilantro and serve with mango salsa on the side.

 

Recipe N75

Ingredients

•  1 small head of cauliflower, chopped in large sized florets (approx. 4 cups)

Cauliflower Marinade:

•  1 cup spelt or all purpose gluten-free flour
•  1 cup dairy-free milk
•  1/4 tsp sea salt
•  Pinch of pepper

BBQ Sauce:

•  1 cup crushed tomatoes
•  2 Tbsp molasses
•  4 tsp tamari
•  2 tsp apple cider vinegar
•  2 tsp smoked paprika
•  1-2 tsp hot sauce (add to your preference)
•  1 tsp garlic powder
•  Pinch sea salt

Toppings:

•  2 green onions, sliced
•  Handful fresh cilantro, roughly chopped
•  1/4 cup sesame seeds

Description

1.  Preheat the oven to 400ºF and line two baking sheets with parchment paper.
2.  Chop the cauliflower into large florets.
3.  Combine the flour, milk, sea salt and pepper in a bowl, whisk until smooth and thick.
4.  Coat each cauliflower floret into the flour mixture and place on the baking sheets – don’t overcrowd them. Bake in the oven for 20 minutes until crisp on the outside.
5.  Meanwhile, make the BBQ sauce by combining all of the ingredients in a small saucepan. Bring it to a simmer and let cook for 15 minutes, stirring every so often, until it thickens.
6.  Let the cauliflower cool, then drizzle the BBQ sauce over and sprinkle sesame seeds on top. Save some sauce to be served on the side of the skewers.
7.  Place 3 to 4 cauliflower florets on a skewer. If you’re using wooden skewers, make sure you soak them first.
8.  Heat your grill to medium and oil it well. Place the cauliflower on the grill for 3 to 4 minutes per side, no need to cover.
9.  Remove from the grill and top with chopped green onions and cilantro. Sprinkle some extra sesame seeds over top. Serve extra BBQ sauce on the side.

 

Recipe N76

Ingredients

•  2 cups pineapple, peeled and cut into 1 1/2 -inch cubes
•  2 bananas, sliced into 1 1/2-inch thick circles
•  8 strawberries
•  2 tsp coconut oil
•  1/3 cup dark chocolate chips
•  2 tsp coconut oil
•  1/2 tsp sea salt
•  1/2 cup toasted unsweetened shredded coconut

Description

1.  Thread the pineapple cubes, banana circles and whole strawberries onto your skewers. If you’re using wooden skewers, soak them first.
2.  Turn the grill to medium and rub the fruit with coconut oil to prevent them from sticking.
3.  Place the fruit skewers on the grill and cook for 2 minutes per side, uncovered.
4.  Remove the fruit from the grill and place on a plate.
5.  Make the salted chocolate drizzle by heating the chocolate chips, coconut oil and sea salt in a double boiler. Continue to stir the chocolate until it becomes creamy, then drizzle it right over the fruit.
6.  If you don’t drizzle it all over top, serve on the side for extra dipping.
7.  Sprinkle toasted shredded coconut on top, and voila!

 

Recipe N77

Ingredients

•  1 medium sweet potato
•  ¾ cup rolled oats
•  2 tsp maple syrup
•  ¼ tsp pure vanilla extract
•  ¼ tsp ground cinnamon
•  ⅛ tsp ground nutmeg

Description

1.  Set the toaster oven to the bake setting at 400°F.
2.  Poke holes in the sweet potato with a fork. Place on a baking sheet lined with aluminum foil and bake for 40 minutes. Remove from oven and let cool for 5 minutes.
3.  Set the toaster oven to 350°F.
4.  Remove skin and place in a mixing bowl. Using a hand blender (or a spoon or potato masher) mash the potato to get a creamy consistency. Add in the oats, maple syrup, vanilla, and spices. Mix until well combined.
5.  Make tablespoon-sized dough balls and place them on a baking tray lined with parchment paper. Arrange them so that none of them are touching the edges of the tray or each other. Slightly flatten the cookies with your palm.
6.  Bake for 15 minutes. Let cool for 5 to 10 minutes before transferring to cool completely on a wire rack.

 

Recipe N78

Ingredients

For the crust:

•  1/2 cup almonds
•  1/2 cup pecans
•  1 cup all-purpose flour
•  4 Tbsp cold vegan butter
•  3 Tbsp maple syrup
•  1/4 tsp sea salt

For the filling:

•  3 apples
•  3 Tbsp coconut sugar
•  2 Tbsp lemon juice
•  1 Tbsp all-purpose flour
•  1 tsp cinnamon

For the crumble topping:

•  1 cup rolled oats
•  1/4 cup coconut sugar
•  1/4 cup all-purpose flour
•  6 Tbsp cold vegan butter
•  1/2 tsp cinnamon
•  1/2 tsp nutmeg
•  1/4 tsp all-spice

For the salted caramel:

•  1 cup coconut sugar
•  1/4 cup non-dairy milk
•  3 Tbsp vegan butter
•  1/4 tsp sea salt

Description

1.  In a food processor, blend almonds and pecans into a fine meal, then add the remaining crust ingredients and blend until well combined. It should stick together when you pinch it.
2.  Press into fluted pie pan with a removable bottom. Poke a few holes in the surface of the crust with a fork and bake in a pre-heated 350°F oven for 8-10 minutes. Time may vary depending on your oven, so watch it closely. It should be half-baked with a slight colour difference.
3.  Remove pie crust from the oven and place on a cooling rack while you make the filling and topping.
4.  Peel, core, quarter and thinly slice the apples. Mix apples and filling ingredients together with your hands in a mixing bowl until well coated.
5.  In another mixing bowl, blend the crumble topping ingredients together with your hands until it comes together into large crumbs.
6.  Layer apple slices in the crust and top with the crumble topping evenly. Bake at 350°F for 25 minutes.
7.  While the tart is baking, make the salted caramel by combining the ingredients in a small saucepan over medium heat. Whisk constantly for 7 minutes as it thickens. Remove from heat.
8.  Allow the baked apple crumble tart to cool for 10-15 minutes before slicing.
9.  Just before serving, drizzle some salted caramel over the entire tart with a spoon.

Recipe N79

Ingredients

•  1 ¼ cups all-purpose flour
•  1 tsp baking soda
•  ½ tsp kosher salt
•  3 very ripe medium bananas, mashed (about 1 1/4 cups)
•  ¾ cup sugar
•  ½ cup plain soy milk yogurt
•  ½ cup vegetable oil
•  1 tsp pure vanilla extract

Description

1.  Position a rack in the center of the oven and preheat to 350ºF. Line a 12-cup muffin tin with paper liners and set aside. Whisk the flour, baking soda and salt together in a medium bowl. Whisk the bananas, sugar, yogurt, oil and vanilla together in another medium bowl. Gently fold the wet ingredients into the dry ingredients with a rubber spatula until the batter just comes together (it's okay if there are lumps).
2.  Spoon about 1/4 cup of the batter into each lined muffin cup and bake until a tester inserted in the center comes out clean, about 30 minutes. Cool the muffins in the pan on a wire rack for 30 minutes, then remove muffins from pan and transfer to a rack to cool completely. Store the muffins in an airtight container at room temperature for up to 5 days.

 

Recipe N80

Ingredients

•  1 cup soy milk
•  1 tsp apple cider vinegar
•  1 Tbsp ground flax
•  3 Tbsp water
•  ¼ cup vegetable oil
•  ¼ cup organic golden sugar (or unbleached granulated sugar)
•  1 ½ tsp vanilla extract
•  2 ¼ cups gluten-free flour mix (Bob’s Red Mill Gluten-Free Biscuit & Baking Mix)
•  1 tsp cinnamon
•  3 - 4 cups vegetable oil (for deep frying)
•  ½ cup powdered icing sugar

Description

1.  In a small bowl mix together ground flax and water. Let is sit for 15 minutes in the fridge to thicken.
2.  In a mixing bowl combine soy milk and apple cider vinegar and allow to sit for 15 minutes.
3.  After letting these 2 components sit for 15 minutes heat up vegetable oil in a pot to 375°F while you prepare the rest of the dough.
4.  In a large mixing bowl add 2 cups of gluten-free flour mix (the other ¼ cup is for rolling out the dough) and mix with cinnamon until well combined.
5.  Add the ¼ cup of vegetable oil, vanilla extract, sugar, and flax mixture to the bowl with soy milk and apple cider vinegar and whisk together until well combined.
6.  Fold the wet ingredients into the dry ingredients until it just comes together into a sticky ball of dough.
7.  On a clean, dry surface spread out ¼ cup of the flour and place the dough from the bowl onto the floured surface. Knead the dough into a little bit of this flour as well as ensuring you keep the surface floured to prevent the dough from sticking. It will become a little less sticky to handle as you incorporate a bit more of this flour into it.
8.  Pat the dough down with your hand until it’s ½” thick.
9.  Cut 2 ½” circles from this dough. Being sure to lightly coat the cookie cutter with excess flour on the counter.
10.  Bring the excess dough together in a ball again, ensure you’ve spread out a bit more of the excess flour across your surface/counter and flatten the dough again to ½” thick and continue to cut out circles. After this second round of cutting out circles you should be left with just enough dough to make one or 2 more doughnuts with your hands.
11.  To make the center hole you can light coat the thicker end of a chopstick with a bit of excess flour. Then stick it through the middle of the circles and roll it around a little to create a small ¼” hole.
12.  Place powdered sugar into a shallow dish and have it near your frying oil. You’re going to sugar the doughnuts right out of the fryer.
13.  Ensure your oil has reached a temperature of 375°F and place 2 to 3 doughnuts in the hot oil. After about 1 minute they should be floating at the surface. Using a slotted frying spoon gently flip them. Then let them fry for another 1 ½ minutes until golden.
14.  Lift them out with the slotted frying spoon allowing excess oil to drip onto paper towel. You can let them sit for a few seconds but you want to get them powdered with sugar pretty immediately while they’re still hot. Roll the doughnuts around in the powdered sugar until coated evenly and place them on a separate clean plate. Continue this process until all the doughnuts are fried.
15.  It’s best to eat these immediately while they’re still warm!

 

Recipe N81

Ingredients

•  2 ripe avocados, peeled and pitted
•  1 14 oz can full fat coconut milk
•  1 cup cashews
•  1 Tbsp coconut oil
•  10 dates
•  1/4 cup cacao nibs
•  3/4 cup fresh mint leaves
•  1 tsp pure vanilla extract
•  1/4 tsp sea salt
•  1 Tbsp liquid chlorophyll (for colour, optional)

Chocolate Sauce Topping:

•  1/3 cup dark chocolate chips
•  1 tsp coconut oil

Description

1.  Place the can of coconut milk in the freezer for 2 hours or in the fridge overnight.
2.  Soak the cashews for 2 hours and soak the dates in warm water for 15 minutes.
3.  Once the coconut milk has chilled, open the can and remove the hard coconut cream from the top and pop it into your blender. Reserve the liquid, you can use it to make smoothies.
4.  Drain the cashews and dates and add them to the blender with all ingredients except the cacao nibs. If your blender comes with a plunger use it to push the ingredients towards the blade while it’s blending. Or continue to stop, scrape down the sides and mix. This will take about 3-5 minutes.
5.  Pour the ice cream into a parchment-lined loaf pan, using a silicon spatula to ensure you get it all out of the blender.
6.  Mix in the cacao nibs until they’re well incorporated.
7.  Cover the loaf pan with plastic wrap and freeze for 4 hours or until you’re ready to eat.
8.  Make homemade chocolate sauce by melting chocolate chips in a double boiler, then spoon in coconut oil until silky; drizzle it directly on top of ice cream.

 

Recipe N82

Ingredients

•  2 cup whole wheat spelt flour
•  2 tsp baking powder
•  ½ tsp salt
•  2 cup organic blueberries
•  ½ cup vegetable oil
•  ½ cup soy milk
•  ½ cup 100% maple syrup
•  ¼ cup agave nectar

Description

1.  Preheat oven to 375°F and line a mini cupcake tin with paper cups.
2.  Mix wet ingredients together in large bowl, then stir in dry ingredients, followed by the blueberries.
3.  Using small spoons, divide the batter among the cups so they’re almost filled to the top.
4.  Bake until muffins are golden brown, for about 20 minutes.

 

Recipe N83

Ingredients

Scones:

•  1 ½ Tbsp ground flax
•  3 Tbsp water
•  3 cups whole-wheat flour
•  2 tsp baking powder
•  1 ½ tsp cinnamon
•  ½ tsp ground ginger
•  ½ tsp sea salt
•  ¼ tsp cloves
•  ¼ tsp nutmeg
•  ¼ tsp all spice
•  7 Tbsp cold coconut oil
•  1 cup maple syrup
•  ½ cup pumpkin purée
•  ½ cup non-dairy milk
•  1 tsp vanilla extract

Maple Glaze:

•  1 ½ cups powdered sugar
•  2 Tbsp non-dairy milk
•  ½ tsp maple extract
•  ¼ cup whole pecans

Description

1.  Pre-heat oven to 425°F
2.  Combine ground flax with water and refrigerate for 10 minutes to set and thicken.
3.  In a large mixing bowl, combine whole-wheat flour, baking powder, sea salt and spices.
4.  In another mixing bowl combine maple syrup, pumpkin purée, non-dairy milk and vanilla extract, and set aside.
5.  Take 7 Tbsp of cold coconut oil and add to flour mixture. Using a pastry blender, cut the cold oil into the flour until it resembles a crumb-like texture.
6.  Add thickened flax mixture into bowl with liquid ingredients and stir to combine.
7.  Create a well in the middle of the dry mixture and pour in the liquid ingredients.
8.  Fold a few times until the dough just comes together, and then place it onto a lightly floured surface.
9.  Using your hands, shape dough into a long rectangle that’s approximately 1 ¼” thick and 4” wide. Make alternate diagonal cuts along the rectangle to cut out 12 triangles.
10.  Bake scones on a parchment lined baking sheet for 12-14 minutes.
11.  Once the scones are out of the oven, place on a wire rack to cool. Toast whole pecans for a few minutes on a baking sheet to get them golden brown and fragrant and once cool to touch, you can chop them into smaller pieces.
12.  To prepare the glaze, mix together with a whisk or hand mixer the powdered sugar, non-dairy milk and maple extract.
13.  To glaze the scones, dip the tops into the bowl of glaze and allow excess to drip a little. Place back onto the wire rack (some glaze will drip down the sides). Be sure to sprinkle with chopped pecans right away so they stick and allow them to dry.
14.  Store scones in airtight container at room temperature.

 

Recipe N84

Ingredients

•  1 cup rolled oats
•  1 cup almond milk (or other non-dairy milk)
•  1/2 tsp cinnamon
•  1/4 tsp ginger
•  Pinch sea salt
•  1/3 cup pecans, finely chopped
•  1 cup frozen peach slices, chopped (or 2 peaches sliced and chopped)
•  2 Tbsp + 1 tsp maple syrup

Description

1.  Make this the night before. In a mixing bowl combine oats, almond milk, cinnamon, ginger, and sea salt. Stir to combine well.
2.  In each jar place 1/4 cup of the oat mixture in the bottom . Then 1/4 cup of chopped peaches as a layer, half of the remaining pecans on top of the peaches. Then drizzle 1 Tbsp of maple syrup on top of the pecans. And lastly, take half of the remaining oat mixture and pour on top. Note: Leave about 1 Tbsp of pecans and 1/2 cup of chopped peaches aside for the topping in the morning.
3.  Place lid on the jars and refrigerate overnight.
4.  In the morning top each jar with 1/4 cup of chopped peaches, about half a Tbsp of pecans, and another 1/2 tsp drizzle of maple syrup if desired.

 

Recipe N85

Ingredients

Doughnuts

•  Nonstick spray
•  1 Tbsp ground flax meal
•  ½ cup almond milk
•  ¼ cup grapeseed oil
•  ⅓ cup agave syrup
•  1 tsp pure vanilla extract
•  1 cup cake flour
•  ¼ cup unsweetened cocoa powder
•  2 tsp baking powder
•  ½ tsp baking soda
•  1 tsp fine salt
•  ⅓ cup vegan mini chocolate chips

Chocolate Glaze

•  ½ cup vegan mini chocolate chips
•  1 Tbsp grapeseed oil
•  Sprinkles, for decorating

Description

Doughnuts

1.  Position an oven rack in the center of the oven and preheat to 350ºF.
2.  Spray a doughnut pan lightly with nonstick spray. In a medium bowl, combine the flax meal and 2 tablespoons water, and let stand for 2 minutes to thicken. Add the almond milk, grapeseed oil, agave and vanilla, and whisk to combine.
3.  In another medium bowl, combine the cake flour, cocoa powder, baking powder, baking soda and salt, and whisk to incorporate. Add the flour mixture to the almond milk mixture and whisk together until the dry and wet ingredients are well combined. Stir in the chocolate chips with a spoon or spatula. Use a small cookie scoop or spoon to drop 2 to 3 heaping tablespoons of the batter into each doughnut mold, filling the molds two-thirds full.
4.  Bake the doughnuts until puffed and a toothpick inserted into the center comes out clean, 10 to 12 minutes. Allow to cool slightly while you make the glaze.

Chocolate Glaze

1.  Melt the chocolate chips in a microwave in 30-second intervals or over a double boiler. Stir in the grapeseed oil until the chocolate is smooth. Dip each doughnut, top-side down, into the glaze; allow excess glaze to drip off, then decorate with sprinkles.
2.  Chill the doughnuts in the refrigerator for 30 minutes to allow the glaze to set.

 

Recipe N86

Ingredients

•  Cooking spray
•  2 cups all-purpose flour
•  2 tsp baking powder
•  ½ tsp kosher salt
•  ⅔ cup packed light brown sugar
•  ½ cup plain soy milk yogurt
•  ⅓ cup unsweetened almond milk
•  ⅓ cup vegetable oil
•  ¼ cup unsweetened smooth applesauce
•  1 tsp pure vanilla extract
•  2 cups fresh or frozen blueberries
•  2 Tbsp turbinado sugar

Description

1.  Preheat the oven to 350ºF. Line a 12-muffin tin with paper liners and lightly coat with cooking spray.
2.  Whisk the flour, baking powder and salt together in a large bowl. Whisk the brown sugar, yogurt, almond milk, oil, applesauce and vanilla together in a medium bowl.
3.  Gently fold the wet mixture into the dry mixture with a rubber spatula. Just before the batter comes together, fold in the blueberries (it's OK if there are some lumps in the batter). Divide the batter evenly among the muffin cups. Sprinkle the tops of the muffins evenly with the turbinado sugar. Bake until a tester inserted in the center comes out clean, 20 to 24 minutes. Let cool in the pan for a few minutes, then remove and cool completely on a rack. Store in an airtight container at room temperature for up to 3 days.

 

Recipe N87

Ingredients

•  1 cup gluten-free rolled oats
•  ½ cup raw walnuts
•  ½ cup raw almonds
•  ½ cup raw sunflower seeds
•  ½ cup raw pumpkin seeds
•  ½ cup mixed dried fruits
•  1 tsp ground ginger
•  ½ tsp ground cinnamon
•  1 cup nut butter (almond, peanut, or sunflower)
•  2 Tbsp unsulphured molasses
•  1 Tbsp maple syrup
•  pinch sea salt

Optional Topping:

•  ¼ cup (1.5 oz) dark dairy-free chocolate or vegan chocolate chips

Description

1.  In a food processor, add walnuts and almonds, and pulse on low until they are roughly chopped.
2.  Add rolled oats and continue running the food processor just until the oats are broken up.
3.  Place oats, walnuts, and almonds into a large mixing bowl and add remaining ingredients. Stir until well combined.
4.  Line a 9 x 9 baking pan with parchment paper and press the mixture into the pan, spreading out evenly to the edges with your hands.
5.  If adding drizzled chocolate on top, melt dark chocolate over a double boiler or in the microwave. Use a fork to drizzle the chocolate on top.
6.  Refrigerate for 2 hours before cutting into individual bars. Store bars in the fridge in an airtight container.

 

Recipe N88

Ingredients

•  1 cup walnuts
•  1 cup dates
•  1/2 cup unsweetened shredded dried coconut
•  1/4 tsp sea salt
•  2 1/2 cups fresh raspberries

Description

1.  Place washed and dried raspberries in a large bowl. Set aside.
2.  Briefly process coconut, walnuts, and salt until walnuts are reduced in size.
3.  Add dates and continue to process until mixture resembles a coarse meal that still looks fluffy. Do not over-process. (You may still see small dark chunks of dates, but that’s okay.)
4.  Dump processed mixture on top of berries. Stir gently with a wooden spoon until raspberries are well-coated in processed mixture.
5.  Spoon into two or three bowls. Enjoy immediately.

 

Recipe N89

Ingredients

Brandied Strawberries • 2 cups strawberries, diced • ½ cup maple syrup • ¼ cup brandy • 1 Tbsp lemon juice • 1 tsp arrowroot flour or cornstarch • 1 tsp water Coconut Whip • 1 can full-fat coconut milk, refrigerated overnight • 1 tsp sugar (optional) Buckwheat Pancakes • 1 ½ cups buckwheat flour • 1 tsp cinnamon • 1 ½ tsp baking powder • 1 Tbsp vegan butter, melted • 2 cups non-dairy milk • 2 Tbsp vegan butter (for cooking pancakes) Description Brandied Strawberries 1. In a small saucepan bring maple syrup and brandy to a simmer over medium heat. 2. Once the mixture is bubbling, add in the diced strawberries and lemon juice. Continue to stir occasionally while you bring to a simmer again. 3. Mix together arrowroot flour and water in a small bowl until smooth and add this to the strawberry mixture. 4. Continue to stir occasionally while simmering for 10 minutes until thickened. Remove the saucepan from the heat and set aside while you make pancakes. Coconut Whip 1. You must use a can of full-fat coconut milk for the coconut whip and have it already refrigerated, so it’s really cold and the thick cream is separated from the liquid. Another tip is to place the beaters from your hand mixer and a stainless steel bowl in the freezer in advance of preparing the coconut whip. 2. When you open the can of coconut milk, scoop only the thick cream that is sitting on top into the stainless steel bowl. Do not let any liquid get in the mixture. Beat on high for a couple of minutes until thick and fluffy. Buckwheat Pancakes 1. Bring a non-stick pan to medium heat and combine the pancake batter ingredients together in a mixing bowl until well combined. 2. You may need to waver between medium and medium-low heat to keep the pancakes cooking evenly. Place a little bit of vegan butter in the centre of the pan and pour 1/3 cup of batter per pancake. It’s best to cook 1-2 pancakes at a time depending on the size of your pan, for about 2 minutes per side. 3. Serve the pancakes warm with brandied strawberry sauce and a generous dollop of coconut whip.

Recipe N90

Ingredients

BROWNIE BASE

•  1 cup walnuts
•  1 1/4 cup Medjool dates
•  1/4 cup cocoa powder
•  pinch of salt

DRAGONFRUIT SWIRL

•  1 cup chopped dragonfruit
•  1/2 cup raspberries
•  1 tbsp maple syrup

CHEESECAKE LAYER

•  2 cup raw cashews, soaked overnight, then drained & rinsed
•  3/4 cup coconut cream
•  6 tbsp coconut oil
•  1/2 cup brown rice syrup
•  1 tsp vanilla extract
•  juice of 1 lemon
•  1 tsp lemon zest

Description

1.  Line an 8×8 inch baking sheet with parchment paper, set aside.
2.  Add the walnuts, dates, cocoa powder, and salt in a food processor. Pulse until it forms a dough.
3.  Using your fingers or the back of a large spoon, press the dough evenly into the bottom of the pan.
4.  Place in the fridge while you prepare the filling.
5.  In a small saucepan, add the dragonfruit, raspberries, and maple syrup on medium heat stirring for 2-3 minutes. Reduce heat to low and allow to simmer for 5 minutes until the fruit breaks down into a syrup. Set aside.
6.  Blend the cashews, coconut cream, coconut oil, brown rice syrup, vanilla extract, lemon juice, and lemon zest together in the food processor until smooth.
7.  Pour the cheesecake mixture into the pan, spreading evenly.
8.  Next, add dollops of the dragonfruit sauce on top of the cheesecake mixture. Using a knife, begin to make “figure eights” or swirls through the cheesecake layer until you achieve your desired marble look.
9.  Place in the freezer for 2-4 hours to firm up.
10.  Serve frozen, or allow to thaw for 10-15 minutes for a softer texture.

 

Recipe N91

Ingredients

•  ¾ cup oat flour
•  ¼ cup coconut sugar
•  ½ tsp sea salt
•  ½ tsp cinnamon
•  ½ cup chopped pecans
•  ½ cup + 1 tbsp coconut oil, seperated
•  2 tbsp maple syrup
•  2 apples, diced

Description

1.  Pre-heat your oven to 350 degrees F.
2.  Melt 1 tbsp coconut oil onto a cast-iron skillet. Sauté the apples on a medium heat for 3-4 minutes. Once tender, pour on the maple syrup, mix together, and set aside.
3.  In a large mixing bowl, add the oat flour and coconut sugar. Take ¼ cup of the coconut oil (in solid form) and add to the bowl. Mix well.
4.  Add in the remaining ¼ cup coconut oil in a liquid form and mix well.
5.  Spread out over the apple mixture and sprinkle the chopped pecans on as well. Bake for 35 minutes.
6.  Remove, let cool for 5 minutes, and enjoy!

 

Recipe N92

Ingredients

Crust

•  2 cups desiccated coconut
•  2 cups GF oats
•  3 tbsp. agave syrup
•  1 cup soaked pitted dates

Filling

•  1 mango
•  zest and juice of lime
•  ¼ cup coconut oil
•  ¼ cup agave plus 1 Tbsp
•  2 Cans of Full-fat coconut milk (chilled overnight)
•  extra two limes for decoration

Description

For the crust

1.  Place all the crust ingredients into a food processor and blend until it comes together into a sticky dough/mixture.
2. 2. Press into a 9" tart tin and refrigerate

For the Filling

1.  Place the mango flesh, lime juice, zest, coconut oil, agave and 4 Tbsp of coconut cream from the top of one coconut milk can into a food processor. Blend until smooth.
2.  Pour into the tart shell and refrigerate again.
3.  Scoop out the coconut cream fro the top of both tins of coconut milk (making sure you don't use any of the water) and place in a stand mixer/whisk or a bowl if using a hand held whisk.
4.  Whisk for a minute or two until fluffy and forms peaks.
5.  Spread the coconut cream on top of the tart evenly. Top with lime zest and lime slices and extra coconut cream if desired.
6.  Chill in the fridge for at least 1 hour

 

Recipe N93

Ingredients

•  2 bananas
•  70 gr high-quality 72% dark chocolate, melted (1/2 cup)
•  100 gr roasted pistachios, finely chopped (1 cup)

Description

1.  Peel the bananas and stick a toothpick at both ends, so it's easier to hold them while you cover them with chocolate.
2.  Cover the bananas with melted chocolate, then sprinkle with chopped pistachios.
3.  Put them in the freezer for a couple of minutes, to allow the chocolate to set.
4.  Once the chocolate is hard enough, cut the bananas into bite-sized sushi pieces with a sharp knife.
5.  Serve on their own or with extra melted chocolate for dipping. Enjoy!

 

Recipe N94

Ingredients

Base:

•  180g walnuts
•  200g soft medjool dates, pitted (bring to room temperature for best results)
•  50g cacao powder
•  1 tsp vanilla extract or pinch vanilla powder + tsp water
•  pinch flaked sea salt

Frosting:

•  1 large ripe avocado, stone removed and flesh scooped out
•  60mls / 4 tbsp melted coconut oil
•  50g cacao powder
•  2-4 tbsp maple syrup (depending on desired level of sweetness)
•  2 tsp coffee extract
•  pinch flaked sea salt
•  + 24 coffee beans for garnish

Description

1.  First make the base. Put the walnuts in a food processor and pulse until they resemble fine crumbs. Remove, then add in the dates along with the vanilla, blend until they come together into a large sticky ball. Add the walnuts back in along with the cacao and salt. Blitz again, the mixture will first turn into soil-like crumbs, and then it will start to stick together; you may need to scrape down the sides in-between blitzing. Pinch a bit of the mix together between your fingers and if it sticks, then you’re good to go. If not, you may need to add a teaspoon or two of water.
2.  Push the mix flat into the baking dish covering the base evenly, to around 1cm deep. If you use baking parchment in-between your hand and the mix it will be easier to get a smooth and even finish. Place in the fridge to set for at least 30 minutes (or overnight) while you make the topping.
3.  Place all of the topping ingredients into a jug or the beaker that belongs to a small hand blender, and using a hand blender blend until completely silky smooth. Taste and add more coffee extract if you like for a stronger flavour. Smooth the topping over the firm brownie base using a spatula, and then transfer to the fridge to set again. When the top has firmed up, you can remove the brownie from its tray and cut into 12 or 16 squares. Top each brownie with one or two coffee beans.

 

Recipe N95

Ingredients

•  180 grams 3/4 cup smooth natural peanut butter
•  200 grams dark chocolate chopped
•  150 grams roasted nuts coarsely chopped
•  Ground sea salt

Description

1.  Line a mini-muffin pan with small paper crowns.
2.  In a bowl place peanut butter and chocolate and melt in the microwave or over double boiler. Mix well until everything is melted and the mixture is uniform.
3.  Add almost all the chopped nuts (leaving some to spread over the top of the snacks). Mix well until combined.
4.  Fill the paper crowns with the mixture.
5.  Sprinkle with chopped nuts at the top of each chocolate bite and sprinkle a little sea salt.
6.  Freeze for about an hour to set and serve.

 

Recipe N96

Ingredients

•  1 1/2 cups flour
•  1/3 cup cacao powder
•  1 ts baking powder
•  1/2 ts salt
•  3/4 cup sugar
•  1/2 cup oil
•  1 cup soy milk
•  2 ts vinegar
•  300 grams raspberries (frozen)
•  100 grams sugar
•  1 ts agar agar (about 5 grams)
•  600 milliliters full-fat coconut whipping cream
•  fresh fruit for topping (raspberries, blackberries, blueberries)

Description

1.  Preheat fan oven to 160°C / 320°F (regular oven to 180°C/356°F). Grease a round cake baking tin (diameter about 20 cm/8 inch).
2.  In a bowl, mix together the dry ingredients: flour, cacao powder, baking powder, salt and sugar. In a separate bowl, mix oil and soy milk. Add wet ingredients to dry ingredients and mix well to combine. Add vinegar and stir in quickly, then immediately pour batter into the baking tin and place in preheated oven. Bake about 45-50 minutes. Test when your spongecake is ready with a toothpick.
3.  Remove spongecake from oven and set aside to cool completely. Once cooled, slice the spongecake into two layers. If you have leftover spongecake, set it aside. I actually cut my spongecake into 4 thin layers and ended using only 2.
4.  Place raspberries and 100 grams sugar into a pan and heat up on low. Cook while constantly stirring for about 20 minutes, or until the raspberries have dissolved and the sauce thickens. Run the sauce through a strainer to remove seeds and cool down. Add agar agar, mix well, then return to the pan and bring to a boil. Let it boil for about a minute, then remove from stove and cool down.
5.  Whip coconut cream until fluffy and firm. Slowly add the coconut cream to the raspberry and agar agar mix, stirring well.
6.  Start assembling your cake: Place a spongecake layer in a cake mold with removable sides and soak with a few spoons of water and sugar mixture or raspberry juice. Add a few scoops of raspberry cream and smooth it out. Place in fridge for a couple of minutes to firm the layers. Then, carefully add another spongecake layer on top, soak it, and add more raspberry cream. Even the layers, and place in fridge to firm for at least two hours or overnight.
7.  Once your cake is chilled and firm, remove the sides of the cake tin carefully and place your cake on a cake stand. Decorate with fresh berries and roses and dust with powdered sugar. Serve.
8.  If you have leftover cream and spongecake, tear up spongecake into chunks, and place into glasses or jar. Soak, then add cream on top. Cover the jars with cling film and place in fridge to firm.

 

Recipe N97

Ingredients

Crust

•  1.5 cup pecans
•  12 dates

Filling

•  2 cups raw cashews soaked in boiling water for 2 hours, rinsed and drained
•  1/4 cup + 2 tablespoons maple syrup
•  1/2 cup full fat coconut milk
•  1/4 cup almond butter
•  1/4 cup melted coccnut oil

Caramel Topping

•  1 cup pitted dates about 20
•  1/2 - 3/4 cup coconut milk
•  1 teaspoon cacao powder

Description

1.  In a food processor pulse the pecans and 12 dates until crumb like sticky texture forms.
2.  Pat the mixture into the bottom of a spring form pan.
3.  In a high powered blender combine cashews, maple syrup, coconut milk, coconut oil and almond butter until smooth (3-5 minutes).
4.  Top the pecan crust with the cheesecake mixture.
5.  In the blender combine 1 cup dates and 1/2-3/4 cup coconut milk. Blend until completely creamy and smooth adding more coconut milk as needed.
6.  Top the cheesecake with half of the date caramel, using a spoon to swirl it on top.
7.  Mix a bit of the remaining date caramel with cacao powder for a more chocolate like caramel topping. Dilute with a bit of coconut milk as needed to thin it out. Swirl on top of cheesecake.
8.  Reserve remaining date caramel for eating with the cheesecake.
9.  Freeze for 2-4 hours, and serve with a sprinkling of coarse sea salt (optional).

 

Recipe N98

Ingredients

•  1 tbsp agave nectar
•  140 g coconut oil
•  110 g caster sugar
•  115 g all purpose flour
•  150 g rolled jumbo oats
•  2 tsp ground ginger
•  1 tsp ground cinnamon
•  ½ tsp bicarbonate of soda
•  150 gr dried fruits finely chopped ( I used a mix of dried apricots, pears, cranberries and prunes)

Description

1.  Preheat the oven to 160C/ 320F. Line a small baking tray with baking paper.
2.  Add agave nectar, coconut oil and sugar into a medium saucepan and heat over a medium heat. Stir everything together until the sugar has melted and you have a syrupy consistency, then remove from the pan.
3.  In a large bowl, mix together the flour, ginger, cinnamon, oats and mixed dried fruit until combined.
4.  In a small bowl mix the bicarbonate of soda with a tablespoon of hot water, stir until dissolved and add into the bowl with the dry ingredients.
5.  Pour in the prepared sugar mixture and mix all the ingredients together until evenly combined.
6.  Spread the mixture into the prepared baking tray, using a wooden spoon to push the mixture into the corners and flatten the top.
7.  Bake in the middle of the oven for about 20 minutes or until golden brown on top and nicely crisp on the edges.
8.  Leave in the tray until cool.
9.  Once cooled, cut into slices and serve. Transfer to an airtight box and store for up to 5-7 days.
10.  Enjoy!

 

Recipe N99

Ingredients

•  120 g cornflakes
•  180 g dark chocolate
•  50 g golden syrup
•  220 g smooth peanut butter
•  25 g icing sugar
•  180 g dark chocolate

Description

1.  Mix together the first 180 g of chocolate and golden syrup. Melt together gently. Place the cornflakes in a large bowl and pour the melted chocolate/syrup over them. Mix to combine thoroughtly.
2.  Spread the cornflakes in the base of a large loaf tin (lined). Press down well to form a solid base layer. Chill in fridge until set.
3.  Gently heat the peanut butter in a bowl (I used the microwave, 1 minute at 600 W) and stir in the icing sugar. Pour it over the chilled chocolate cornflake mixture and spread evenly to form the second layer. Chill in fridge.
4.  Melt the second lot of chocolate and pour over the chilled peanut butter/cornflake slice. Spread evenly. Chill in fridge until set. Cut into slices to serve.

 

Recipe N100

Ingredients

•  1 can full fat coconut milk, divided
•  1 and 1/2 tsp grass fed gelatin
•  3 TBS raw honey or real maple syrup
•  zest from 2 lemons
•  1 tsp vanilla extract
•  optional: lemon zest for garnish

Description

1.  Whisk together one cup of the canned coconut milk and lemon zest in a medium pan. Bring to just below a boil, turn off heat, cover, and allow to infuse.
2.  Pour the rest of the coconut milk into a shallow bowl and sprinkle the gelatin evenly over the surface and allow to bloom for 10 minutes.
3.  Once gelatin has bloomed, gently reheat the coconut milk/lemon mixture to just below a boil and whisk in the coconut milk/gelatin until completely dissolved. Turn off heat.
4.  Whisk in the sweetener of choice and vanilla.
5.  Strain with a sieve and pour into 3 small dishes and allow to chill until set (at least 4 hours.)
6.  Run a sharp knife around the edge of each cup and unmold onto a serving plate, and garnish as desired or you can place the chilled cups into a hot water bath for a minute or two to make removal a titch easier.