1 cup almond milk
1-2 tablespoons chia seed
Vanilla bean and a pinch of salt (optional, or 1/4 cup unsweetened cocoa)
1. Shake 1 cup coconut milk with chia seed in a jar with a tight lid.
2. Allow the mixture to sit for at least 30 minutes for the chia to swell completely.
3. Add fruit and nut/seed toppings of your choice or eat alone.
2 Large Frozen bananas
2-3 tsp Pure vanilla extract
or seeds of 1 vanilla bean
2-3 Cups water
4 Medjool dates or 2 tbs agave
1. Put all ingredients into a blender
2. Blend until creamy and smooth, adding enough water for your preferred consistency.
1 cup cashews
1 cup walnuts
1 cup dates
1 cup dates
2 tablespoons melted coconut oil
1 teaspoon vanilla
Pinch of salt (optional)
Water, as needed (around 1/4 cup)
1/4 cup carob
2 tablespoons melted coconut oil
1/2 cup dates (or maple syrup)
Water, as needed (around 1/4 cup)
Pulse the nuts into crumbs in your food processor. Add the dates and process until it can stick together. Press into the bottom of lined tart or cupcake tins and set aside.
Blend all in the ingredients together in your food processor or blender until smooth, adding as little water as possible. Spread into the bottom half of each tart crust and put in the fridge.
Blend all in the ingredients together in your food processor or blender until smooth, adding as little water as possible. Spread on top of the caramel layer of each tart crust and put in the fridge until they have set, about 30-60 minutes. Take out of the molds, top with coconut flakes and enjoy!
0.25 oz soaked Irish moss
1 cup water
1/4 cup maple syrup
3/4 cup hemp seeds
2 Tbs lucuma powder
1 Tbs pure vanilla
1 Tbs agave powder
2 tsp non-GMO lecithin
1/4 cup coconut oil
1. Chop the Irish moss and blend it with the water/ maple syrup until smooth and warm (scrape down the sides a few times in between blending).
2. Add the remaining ingredients and blend until smooth.
3. Chill in the fridge for a few hours and then enjoy!
1 cup walnuts (not soaked)
1 cup dates
2 cups grated raw carrots, squeezed well through cheesecloth or with paper towel to remove as much excess moisture as possible (this is important!)
1 tsp cinnamon
1/2 tsp ginger
1/8 tsp sea salt
3/4 cup raisins
1 cup cashews, soaked 1+ hours
1/3 cup agave syrup
Dash sea salt
1 tsp lemon juice
Water
1. Process the dates and walnuts in a food processor fitted with the S blade till they are crumbly, but holding together.
2. Add grated carrots and spices. Process till the mix has taken the form of a smooth “dough.”
3. Add raisins and pulse to combine.
1. Rinse cashews and place in a food processor with agave, salt and lemon. Process until the mixture is well combined. With the motor running, add just enough water as the motor is running to get the frosting consistency you want.
2. Push the carrot cake dough into six muffin tins or ramekins and refrigerate for about an hour. Remove from the fridge, and get frosting!
2 cups lightly packed almond pulp*
1/2 cup ground oat groats
1/2 cup + 2 tablespoons maple syrup
1/3 cup ground yellow flax
4 tablespoons water
1 tablespoon pure vanilla extract
1/4 teaspoon Himalayan salt
Cacao nibs
1. Combine all ingredients except the cacao nibs together in a food processor.
2. Briefly pulse in the nibs.
3. Arrange spoonfuls of dough on a teflex sheet.
4. Dehydrate at 145 degrees F for 2 hours.
5. Turn the temperature down to 115 degrees F and continue dehydrating for 6-10 hours depending on how soft you like the cookies on the inside.
